Are these two custard-based desserts different? Yes, and Chef Patrick is here to tell you why!
Here are some of the characteristics that make these two desserts distinct even though they use the same key ingredients and flavors.
Preparation: The classic version of flan, or crème caramel, is cooked whole and then sliced into serving sizes, while crème brûlée is usually baked in individual ramekins.
Texture: Flan stands upright and has a jigglier, Jell-O-esque consistency, and it’s topped with a soft caramel. Crème brûlée is creamier and pudding-like and has a crisp layer of burnt sugar that has caramelized on top.
Serving method: Flan is cooked upside-down and turned out of its dish for serving so the caramel layer is on top, while crème brûlée is eaten with a spoon out of the ramekin.
Hear about the latest food trends and revisit the classics with a pro as Chef Patrick brings the food world to “The Morning Blaze” each week. You can listen to his full segment from today here to learn about edible flowers and more: