Baked custard, known as "flan" in France, dates back to medieval times when eggs and milk were combined with sugar to create simple, elegant desserts for the aristocracy. It became a staple of French home cooking in the 19th century, celebrated for its delicate texture and ability to showcase high‑quality ingredients like vanilla and caramel.

In Provence, flan is often flavored with orange blossom water; in Normandy, a splash of Calvados apple brandy is added. The classic Parisian version focuses on vanilla and caramel, while in the Alps, a hint of kirsch is sometimes incorporated.

It is typically unmolded onto a plate, allowing the caramel to cascade over the custard, and served chilled or at room temperature. It is often accompanied by buttery biscuits such as "langues de chat" or a dollop of fresh fruit.

Flan is a popular dessert for family gatherings, Easter brunches, and the winter holidays, especially in February when the channel’s episode was filmed. Its simple preparation makes it a favorite for weekend treats.

The core ingredients are whole milk, eggs, granulated sugar, vanilla bean, and caramel made from sugar. Substitutes include whole‑fat cream for richer custard, vanilla extract for the bean, and plant‑based milks if dairy is avoided, though texture will change.

Common errors include burning the caramel, allowing the milk to boil (which creates a skin), and failing to temper the eggs properly, which leads to curdling. Also, baking at too high a temperature can cause cracks.

The water bath provides gentle, even heat, preventing the custard from overheating and curdling. It also ensures a smooth, crack‑free surface, which is essential for the classic French flan texture.

Yes, you can prepare the custard base and caramel up to 24 hours in advance. Store the caramel in a sealed jar at room temperature and keep the custard mixture refrigerated in a covered bowl. Bake just before serving for the best texture.

Gourmandise TV focuses on classic and forgotten French recipes, presenting them with clear, step‑by‑step tutorials. The channel emphasizes home cooking, seasonal ingredients, and preserving culinary heritage.

Gourmandise TV blends historical context with modern simplicity, often using minimal ingredients and traditional techniques like water‑bath baking. The host stresses the importance of flavor over convenience, unlike many channels that favor shortcuts.