Directions: |
Directions:Make the caramel:
In a heavy saucepan, combine sugar, water, and juice over a medium-high heat and bring to a boil, stirring well, until sugar is dissolved, about 30 seconds. Reduce heat to medium-low and simmer without stirring for about 8-10 minutes. Hold handle of pan and gently tilt pan off the heat to distribute color evenly as sugar caramelizes.You should end up with a nice golden brown color. Watch carefully as it can go past the light brown stage quickly and burn. Once you have the golden brown caramel syrup, immediately pour into your baking dish of choice and tilt to coat bottom evenly. Set aside to cool, and prepare the custard.
Custard:
Preheat oven to 375º. In a large bowl, whisk egg yolks, sugar, milk, and your flavorings of choice, until sugar is completely dissolved. Using cheese cloth, strain custard mixture onto prepared baking pans.
Choose your cooking method of cooking -
STEAMING: Cover each custard-filled baking dish tightly with aluminum foil. Steam for 30-35 minutes. Test for doneness by inserting toothpick in center of flan; if it comes out clean, flan is done.
BAKING USING A WATER BATH: In a larger pan (9"x13"x2"), pour hot water up to 1" up sides of pan. Place custard-filled pans in and place in oven. Bake for 50-60 minutes. If top is burning too quickly, place a piece of aluminum foil on top and continue baking. Use toothpick to test doneness. Chill for 2 hours before serving. Insert upside down onto serving dish. |
Personal
Notes: |
Personal
Notes: This recipe is enough for 2, 9" baking pans or 6, 3" ramekins, or 4, 4" ramekins. I personally use the water bath method.
This flan recipe is a popular Filipino dessert with a Spanish influence, and is the recipe my mother taught me and has made for years.
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This recipe for Tres Leches Flan (Mexican Custard) is from