‘Thomas Flan’ is one of those intriguingly named desserts that instantly prompts curiosity. While not one of the more commonly known desserts like crème brûlée or treacle tart, Mary Berry’s version of this dish is believed to be inspired by the classic Spanish-style flan-a luscious, creamy caramel custard-infused with a personal twist, possibly named after a loved one or simply crafted as a homage to someone named Thomas.
This flan is a silky-smooth baked custard, gently set in a bath of golden caramel. It strikes a delicious balance between sweet, creamy, and slightly bitter notes from the caramel. Mary Berry, with her refined yet accessible approach, elevates this dish by emphasizing technique, simplicity, and the importance of quality ingredients.
Mary Berry’s Thomas Flan Recipe
Ingredients Needed
Creating a Thomas Flan à la Mary Berry is a matter of precision and patience-but it begins with the simplest of ingredients, many of which are likely already in your kitchen:
For The Caramel
- 150g (¾ cup) granulated sugar
- 2 tablespoons water
For The Custard Base
- 4 large eggs
- 2 large egg yolks
- 600ml (about 2½ cups) whole milk
- 200ml (¾ cup plus 1 tablespoon) double cream
- 100g (½ cup) caster sugar
- 1 tablespoon vanilla extract (or seeds from one vanilla pod for a more intense aroma)
- Zest of half a lemon (optional but adds a delicate fragrance)
Each ingredient plays a pivotal role: the sugar caramelizes into a beautiful amber syrup; the eggs thicken the custard into a soft set; and the cream and milk give it richness and body, while the vanilla infuses the entire flan with a classic aromatic warmth.
Equipment Needed
Mary Berry champions the use of reliable, quality equipment to achieve consistent results. Here’s what you’ll need:
- Heavy-bottom saucepan – for making caramel evenly without burning.
- Mixing bowl – for whisking the eggs and sugar.
- Fine-mesh sieve – to strain the custard and ensure it’s silky smooth.
- Large baking dish/roasting tin – to serve as a water bath for even baking.
- 1.2-liter (approx. 5-cup) flan dish or pudding basin
- Whisk – a manual whisk is perfect here to avoid over-whipping.
- Measuring jug – for precise liquid measurements.
- Oven thermometer (optional, but helpful for ensuring the right temperature).
Instructions To Make Mary Berry’s Thomas Flan
Step 1: Make The Caramel
- Place the granulated sugar and water in a clean, dry saucepan.
- Heat gently over medium heat without stirring, until the sugar dissolves and begins to caramelize.
- Swirl the pan occasionally to encourage even coloring.
- Once the caramel turns a rich amber color (but not too dark), immediately pour it into the base of your flan dish and swirl to coat the bottom evenly. Be cautious-it’s very hot.
Step 2: Prepare The Custard
- In a mixing bowl, gently whisk together the eggs, yolks, and caster sugar until just combined.
- In a saucepan, heat the milk and cream until just below boiling point (look for small bubbles at the edges).
- Slowly pour the hot milk mixture into the egg mixture, whisking continuously but gently to prevent curdling.
- Add the vanilla and lemon zest (if using), then strain the mixture through a fine sieve into a jug to remove any cooked bits or foam.
Step 3: Bake The Flan
- Preheat the oven to 160°C fan (180°C conventional / 350°F).
- Pour the custard over the cooled caramel in the flan dish.
- Place the flan dish in a deep roasting tin and fill the tin with boiling water until it comes halfway up the sides of the dish (this is your bain-marie or water bath).
- Carefully transfer to the oven and bake for 45-55 minutes, or until the custard is just set but still has a slight wobble in the center.
- Remove from the oven, take the flan dish out of the water bath, and let it cool to room temperature.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
Step 4: Unmould And Serve
- To release the flan, run a thin knife around the edge of the dish.
- Place a serving plate on top of the dish and flip it swiftly but gently.
- The caramel should cascade over the custard in a beautiful, glossy drizzle.
Tips And Tricks
- Don’t stir the caramel while it’s cooking. Stirring can cause it to crystallize. If needed, swirl the pan gently.
- Use fresh, room-temperature eggs for a better emulsion and smoother texture.
- Avoid overbaking-the custard should still have a gentle jiggle when it’s done. Overbaking can lead to a rubbery texture or unpleasant bubbles.
- Cool it slowly. Sudden temperature changes can cause the flan to crack or collapse. Let it cool at room temperature before chilling.
- Infuse extra flavor by steeping the milk with a cinnamon stick or orange peel before mixing with the eggs-just strain it afterward.
- Make ahead. This dessert is even better the next day, once it’s had time to fully set and for flavors to meld.
Mary Berry’s Thomas Flan is more than just a dessert-it’s a graceful dance between simplicity and sophistication. With a few basic ingredients and a little care, you create something with an almost alchemical transformation: sugar to caramel, milk to custard, and a collection of everyday kitchen staples into a dish that feels positively luxurious.
Whether you’re serving it after a hearty roast dinner or showcasing it as a centerpiece at a gathering, Thomas Flan is the kind of pudding that leaves people speechless, then clamoring for the recipe. And in true Mary Berry fashion, it’s not about gimmicks-it’s about elegance, texture, and heartwarming flavor.
Easy Recipe Variations For Mary Berry’s Thomas Flan
Mary Berry’s Thomas Flan is a classic British interpretation of crème caramel-a lush, eggy custard flan gently baked and upturned onto a plate so that a glossy, golden caramel flows over it. While the traditional version is simple and divine, it also provides a perfect canvas for creative experimentation. Here are a few irresistible variations to try:
1. Citrus Zest Twist
Adding the finely grated zest of orange, lemon, or even lime into the milk mixture lifts the custard with bright, zippy undertones. This is especially beautiful when paired with a citrus-infused caramel (think blood orange caramel for a dramatic effect).
2. Vanilla Bean Indulgence
While Mary Berry’s version may use vanilla extract, replacing it with the seeds scraped from a real vanilla pod takes the flavor to a whole new level. The flecks of vanilla swirling through the custard lend both beauty and an earthy richness.
3. Coconut Cream Flan
Substitute half of the milk or cream with full-fat coconut milk. This not only adds a silky texture but also a tropical dimension. Top with lightly toasted coconut flakes for extra crunch and aroma.
4. Chocolate Infused Flan
For chocolate lovers, melt 100g of dark chocolate (70% cocoa or higher) into the milk mixture. The end result is a decadent chocolate caramel flan, with bittersweet complexity and a deeper color.
5. Coffee Caramel Flan
Dissolve a teaspoon of instant espresso powder in the caramel just before pouring it into the mould. The subtle bitterness of the coffee balances the sweetness, creating a refined dessert reminiscent of a café au lait.
6. Boozy Versions
A splash (just a splash!) of liqueurs like Grand Marnier, Kahlúa, Amaretto, or Bailey’s added to the custard turns this into a grown-up dessert ideal for dinner parties. Use about a tablespoon to avoid overwhelming the flan’s delicate texture.
Storing Leftovers
While Thomas Flan is best enjoyed fresh and chilled, it’s absolutely possible to store leftovers-if there are any!
Refrigeration: Once the flan has cooled and been unmoulded, cover it tightly with plastic wrap or store it in an airtight container. It will keep beautifully in the fridge for up to 3 days. Be sure to spoon any pooled caramel over the top to keep it moist.
Tip: Flan tends to absorb odors from the fridge, so it’s wise to store it away from strong-smelling foods like onions or cheeses. Keeping it in a tightly sealed glass or BPA-free plastic container will help preserve its subtle flavors.
Freezing? Technically, yes-but not recommended. Freezing flan can cause the custard to become grainy and weep liquid as it thaws. The texture won’t be the same silky delight. If you must freeze it, wrap individual portions tightly and use within one month. Defrost overnight in the fridge and accept that it may be less than perfect.
What To Eat With Mary Berry’s Thomas Flan?
Thomas Flan, rich and creamy on its own, is surprisingly versatile when it comes to pairings. Whether you’re serving it as a solo star or as part of a grander dessert course, here are some inspired accompaniments:
1. Fresh Berries
A scattering of tart raspberries, juicy strawberries, or blueberries contrasts beautifully with the sweet, soft custard. Their acidity cuts through the richness, making each bite more refreshing.
2. Poached Fruits
Poached pears or apples in spiced wine, vanilla syrup, or citrus juice add elegance and flavor complexity. The syrup can even be spooned around the flan for a decorative (and delicious) finish.
3. Biscotti or Langues de Chat
Crisp, delicate biscuits like biscotti or langues de chat provide a satisfying textural contrast. Dip them into the caramel sauce or eat them on the side for a delightful crunch.
4. Whipped Cream or Crème Fraîche
A small dollop of lightly sweetened whipped cream or tangy crème fraîche offers a luscious, airy balance to the dense custard. Crème fraîche especially brings a slight sourness that enhances the flan’s sweetness.
5. Espresso or Black Tea
Beverage pairings matter! A strong espresso or a bold black tea like Assam or Darjeeling cleanses the palate and enhances the caramel notes of the flan without overpowering them.
6. Salted Nuts or Praline
For an avant-garde touch, sprinkle crushed praline or chopped salted pistachios or hazelnuts over the flan. The nuts add an unexpected but welcome savory crunch that beautifully complements the soft custard.
Conclusion
Mary Berry’s Thomas Flan is one of those timeless desserts that never goes out of fashion. With its satiny texture, rich caramel topping, and subtly sweet flavor, it’s a treat that’s both indulgent and elegant. But what makes it truly magical is its versatility.
Whether you’re adding a splash of liqueur, experimenting with zesty citrus or creamy coconut, or pairing it with crisp biscotti and tart berries, the flan adapts gracefully. And if you’re planning to make it ahead or savor it over a few days, proper storage will keep it just as delicious.
So, whether you’re serving this as the grand finale to a dinner party or enjoying a quiet spoonful on a rainy afternoon, Mary Berry’s Thomas Flan promises simple sophistication and satisfaction in every bite.
FAQs
What Are The Key Ingredients For Mary Berry’s Thomas Flan Recipe?
Mary Berry’s Thomas Flan recipe uses simple yet delicious ingredients, including a buttery shortcrust pastry, fresh eggs, cream, sugar, and a mix of flavorings such as vanilla. The recipe also often includes fruit or jam, depending on the variation. It’s a versatile recipe that can be customized with your favorite ingredients, making it a perfect dessert for various occasions.
How Long Does It Take To Prepare And Bake Mary Berry’s Thomas Flan?
The preparation time for Mary Berry’s Thomas Flan is typically around 20 minutes. However, the baking time can vary depending on your oven, but it generally takes about 30-40 minutes at 180°C (350°F) to achieve a golden-brown, crisp flan. After baking, the flan should be allowed to cool before serving to ensure the filling sets properly.
Can I Make Mary Berry’s Thomas Flan In Advance?
Yes, you can definitely make Mary Berry’s Thomas Flan in advance. It keeps well when stored in an airtight container in the fridge for 1-2 days. However, if you prefer a crispier crust, it’s best to bake the flan on the day of serving, as the crust can soften a little after being refrigerated. You can also prepare the filling and pastry separately in advance to save time on the day you plan to bake.
