Flan

All that caramel is not a bad thing

All that caramel is not a bad thing

This is a fairly standard flan recipe. It works well as one large flan in a 9″ cake pan or 5-6 individual flans in ramekins. Either way it is guaranteed creamy, sweet and satisfying.

Traditional Flan

  • 1 pint heavy whipping cream
  • 1 cup whole milk
  • 1 vanilla bean
  • pinch salt
  • 1 cup sugar
  • 1/3 cup water
  • 3 eggs
  • 2 egg yolks
  • 7 tbsp sugar

In a three-quart saucepan combine cream, milk  and salt. Split vanilla bean in half and scrap the black seeds into the milk. Add the bean and bring milk to a low simmer. Stir constantly for 10 minutes making sure not to scald the milk. remove from heat and let steep for 30 minutes stirring occasionally to break up and skin that forms on top. Meanwhile in a two-quart saucepan combine one cup sugar and water over high heat until sugar dissolves. Turn heat to low and let sugar turn to caramel without stirring. Use a pastry brush to flick any sugar crystals into the liquid and remove from heat when caramel turns deep golden brown. Do not burn sugar. Quickly pour caramel into a 9″ cake pan (or ramekins) and swirl to coat the bottom and sides evenly. Set pan in another baking pan with sides high enough to hold a level of water that goes half way up the cake pan. In a large bowl beat eggs, egg yolk and seven tablespoons sugar until it turns a light yellow color. Strain milk mixture slowly into egg mixture and beat gently until smooth. Discard any milk solids that catch in the strainer along with the vanilla bean. Pour custard into baking dish and place baking pan filled with enough water into a preheated oven at 350 degrees. Steam flan for 45-50 minutes then check with a knife. Knife should pass through the flan smoothly but there should still be a little jiggle to the custard. Remove from oven and let cool to room temperature then refrigerate the flan for at least four hours but for best results 24. When ready to serve remove from refrigerator and let come to room temperature. Place a plate over top the baking dish and quickly invert, tapping out the flan and caramel sauce.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dessert, Mexican, Recipes and tagged , , , , . Bookmark the permalink.

9 Responses to Flan

  1. A_Boleyn says:

    Gorgeous flan.

  2. sallybr says:

    Haven’t had a flan in years! Very popular dessert back in Brazil…. your post brought me sweet memories….

  3. Big Man’s favourite – I need to make him one!

  4. YUM. Love flan and this looks delightful – more caramel is never a bad thing 🙂

  5. Raymund says:

    The perfect simple dessert to end a good meal

  6. I can never get my Flan to look that amazing. I will have to try out your recipe.

  7. Eva Taylor says:

    I have a recipe for a flan from one of my assistants from years and years ago, I have yet to make it! I love how easy this recipe is, I will have to try it.

  8. Pingback: Sunday Suppers: A Mexican Feast | Rufus' Food and Spirits Guide

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