Kimberly's Flan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients for flan custard:
5 eggs
1/2 C. sugar
1/4 tsp. salt
1 tsp. vanilla
3 1/2 C. whole milk
Ingredients for caramel sauce:
3/4 C. sugar
6 ungreased 6-ounce sized ovenproof ramekins
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Directions: |
Directions:1) Preheat oven to 325˚F. Set the rack to the middle position.
2) Set out 6 - 6-ounce sized ovenproof ramekins. Do not grease.
3) First, make the caramel sauce. Pour 3/4 cup of sugar into a small pan. Cook slowly over very low heat, stirring occasionally with a wooden spoon, just until sugar melts to a golden syrup. (If the sugar is cooked too long and at too high a temperature, it will be too dark and taste burned.) Immediately pour syrup equally into the bottom of each ramekin. Allow ramekins to cool for at least 15 minutes.
4) While the caramel is setting, make the custard. In a large bowl, with a wire whisk, beat eggs with sugar, salt and vanilla to mix well. Gradually add milk, beating until smooth, not frothy.
5) Fill a high sided roasting pan with 1 inch of boiling water. Place the 6 ramekins in the pan. Carefully pour the custard mixture on top of the caramelized sugar in each ramekin. Place the baking pan on the middle rack in the oven. Bake for 45 to 55 minutes, or until a paring knife inserted halfway between center and edge of custard comes out clean. Do not overbake; custard continues to bake after removal from the oven. Remove the ramekins from the hot water to a rack to cool completely.
Custards can be covered with plastic wrap and refrigerated for up to two days. The custards will settle slightly while cooling.
To unmold, slide a paring knife around perimeter of each ramekin, pressing the knife against the side of the dish. Hold a serving plate over top of ramekin and invert; set the plate on the work surface and shake the ramekin gently to release custard; the caramel sauce will run down the sides of the flan.
Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
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Notes: |
Personal
Notes: Flan is an oven-baked caramel custard dessert that is very popular in Spain and in Mexico. Flan is commonly used as a term to describe the Spanish or Mexican version of Crème caramel. However, traditional flan is both more rich and more dense than Crème caramel, as it contains more eggs and yolks as well as some milk, heavy cream, half and half, and/or sweetened condensed milk. It is made with a top layer of custard paired with the sweetness of a light caramel sauce, that is put in the bottom of the pan underneath it. Both are baked together. When chilled and then inverted to unmold, the sauce pours over the custard and is served as is. The typical favoring is simply vanilla but there are numerous variations that include almonds, pistachio, orange, pumpkin, coffee, lemon, and various other fruits.
Chef James Temple's website is tastinghawaii.com .
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