Description
Julia Child’s Cinnamon Toast Flan blends French culinary elegance with comforting American breakfast nostalgia. Golden caramel-soaked bread pudding melts in your mouth, offering a luxurious dessert experience that whisks you straight to Paris.
Ingredients
Scale
Main Ingredients:
- 5 large eggs
- 5 egg yolks
- 8 slices of cinnamon bread
- 3 ¾ cups (890 ml) hot milk
Dairy and Sweeteners:
- 4 tablespoons (60 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- ¼ cup (50 g) sugar
- 2 teaspoons ground cinnamon
Flavoring:
- 1 ½ tablespoons (22.5 ml) vanilla extract
Instructions
- Select a high-quality, freshly baked cinnamon bread with a soft, pillowy texture to enhance the overall flavor profile of the dessert.
- Carefully slice the cinnamon bread into uniform pieces, ensuring each slice is approximately 1/2 inch (1.27 centimeters) thick for consistent absorption and texture.
- Prepare a caramel base by melting granulated sugar in a heavy-bottomed saucepan, swirling continuously until it transforms into a rich, amber-colored liquid without stirring.
- Pour the molten caramel into a 9-inch (23-centimeter) round baking dish, tilting to coat the bottom and sides evenly, creating a smooth, glossy layer.
- Whisk eggs, whole milk, heavy cream, vanilla extract, and a pinch of salt in a large mixing bowl until the mixture becomes smooth and homogeneous.
- Gently arrange the cinnamon bread slices in an overlapping pattern within the caramel-lined baking dish, ensuring complete coverage of the bottom surface.
- Slowly pour the custard mixture over the bread slices, allowing the liquid to seep into every crevice and saturate the bread completely.
- Allow the prepared dish to rest for 15-20 minutes, enabling the bread to absorb the custard thoroughly and develop a luxurious, pudding-like consistency.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a water bath by placing the baking dish in a larger roasting pan filled with hot water.
- Bake the flan for 45-50 minutes, monitoring the edges for a slight jiggle while ensuring the center is set but still slightly soft.
- Remove from the oven and let the flan cool at room temperature for 30 minutes before refrigerating for at least 2 hours to enhance its structural integrity.
- Invert the chilled flan onto a serving platter, allowing the caramel to cascade over the bread, creating a decadent, glistening presentation.
Notes
- Elevate flavor by selecting artisan cinnamon bread with robust, aromatic qualities.
- Carefully position each bread slice to create uniform texture throughout the dessert.
- Watch sugar caramelization closely during broiling to prevent bitter burnt edges.
- Gently fold custard ingredients to maintain silky, smooth consistency without overmixing.
- Maintain medium-low heat while preparing crème anglaise to protect delicate egg proteins.
- Use immediate toothpick testing near dish edges for precise doneness verification.
- Allow gentle cooling before serving to help custard set and flavors meld completely.
- Select high-quality ingredients for maximum taste and professional-level results.
- Slice bread evenly to guarantee consistent absorption of rich custard mixture.
- Pause between layering steps to ensure each component blends seamlessly.
- Temperature control remains critical during every preparation stage.
- Embrace slow, deliberate movements when handling delicate custard base.
- Consider room temperature ingredients for smoother mixing and integration.
- Rotate baking dish midway through cooking for even heat distribution.
- Rest dessert briefly after baking to enhance overall structural integrity.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 569 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 370 mg