Monday, May 7, 2012
Flan
Today was my last day in school for the semester. As I look through my video files, I happened to see one of the trial shoots I did in my kitchen for a web show that didn’t make it here, because I was not 100% satisfied with the quality of the image. I am a perfectionist and I like to deliver my best. So I said to myself, “Just because the video didn’t make it, it doesn’t mean I can’t share the recipe”. This recipe is from my mom. She makes the best Flan you can ever taste, experience and enjoy. She does it with the bain-marie method, which is a little more complicated to do because you may have a lot of water activity and ruin the flan. This version is oven baked Flan: The simple way.
Bon Appétit!
Flan
For the Caramel
- 200 g white granulated sugar
For the Custard
- 4 eggs
- One 12 oz. can evaporated milk
- One 14 oz. can condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Boiling Water
For the Caramel
Pre-heat the oven at 325° F. Place the sugar and a little water in a stainless steel pot over medium heat. As the water cooks down, brush the sugar crystals that will form on the sides of the pan. Once it begins to caramelize, swirl the pot to caramelize evenly. Pour an even, thin layer into each ramekin covering all sides.
For the Custard
In a bowl, combine the eggs, evaporated and condensed milk using a whisk. Add the vanilla extract and the pinch of salt. Strain the mixture through a fine chinois into a bowl. Skim the foam from the surface.
Place the ramekins in a hotel pan. Fill the ramekins with the custard mixture. Add boiling water halfway to the sides of the molds. Bake for 35 to 40 minutes. The custards are done when the middle no longer moves when shaken. Once the custards are set, remove from the mold immediately with the help of a plate {place a plate on top of the ramekin, then turn it around}. If the flan gets cold still inside the ramekin, it will never come out because the caramel will get hard.
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I have seen versions with three times as much eggs as this one. I was shocked. This is very simple. I will try it. My husband loves flan. Thanks for sharing.