Flan
This recipe for creamy caramel flans will delight your taste buds with its rich and silky texture. The luscious custard is infused with the subtle sweetness of caramel, creating a decadent dessert perfect for any occasion. Each spoonful is a luxurious treat that will have you savoring every bite.
— Constant Cookbook
Ingredients
- 3 Tbs. plus 1 cup sugar
- 2 Tbs. water
- 2 1/2 cups milk
- 1 vanilla bean, split lengthwise, or a few drops
- of vanilla extract
- 2 whole eggs plus 6 egg yolks
Instructions
- In a small saucepan, combine the 3 Tbs. sugar and the water. Bring to a boil over medium heat and boil, without stirring, until the mixture becomes a golden brown syrup, about 4 minutes.
- Pour an equal amount of the caramel syrup into each of six 1/2-cup <i>flaneras,</i> ramekins or custard cups, tipping and rotating the molds until the sides are coated about halfway up.
- Pour the milk into a saucepan, add the vanilla bean and place over low heat until small bubbles appear along the edges of the pan, about 7 minutes. Do not allow the milk to boil.
- Preheat an oven to 300&#176;F. Have a pot of boiling water ready.
- In a bowl, using a balloon whisk, beat together the eggs, egg yolks and the 1 cup sugar until a pale, creamy mousse forms. Add a little of the hot milk, whisking constantly to prevent the yolks from curdling. Add the remaining milk a little at a time while continuing to whisk. Strain the custard through a fine-mesh sieve into the prepared molds, dividing it evenly.
- Place the filled molds in a large baking dish and carefully add boiling water to reach halfway up the sides of the molds.
- Bake the custards until they are set but the centers still jiggle just slightly, 50 to 60 minutes. Touch the surface of the custard lightly with the point of a knife; it should come away cleanly when set. Remove the baking dish from the oven and lift the molds out of the water. Let cool to room temperature, then cover and refrigerate until well chilled, at least 2 hours or up to 6 hours.
- To serve, run a sharp, thin knife blade around the inside of each mold and turn out the custards onto individual plates.
Comments
No comments found.