How do you make flan?!
Answers: My father was in Uruguay years and years ago, and fell in love with flan. How do you make it? I don't even really know what it is.
INGREDIENTS:
1 cup and 1/2 cup sugar
6 large eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla
PREPARATION:
Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel.
Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard
I always thought they got it from toilets?
EDIT: Harsh......I was only kidding because I don't care for it.......sorry!!!
Its a very delishious baked custard with carmel sauce. Here are some different variations of the dish for you to try.
http://www.recipezaar.com/63627 Mexican Resturant Flan
http://www.recipezaar.com/67668 Flan traditional cuban recipe
http://www.recipezaar.com/85656 Carmelite Flan
I make this dish in many variatoins I also included my main search if theres other variations you might want to try. Enjoy
I cheat and make it from the box. They sell it in most grocery stores near the Jell-O or in the "Hispanic" food isle. It's pretty good and takes a lot less time.
Flan is a custard with a caramel sauce that cooks on the bottom, which, when done cooking is inverted and ends up on top. Here is a good recipe for you:
Flan:
1 1/2 cups sugar
2 tablespoons water
1/2 lemon, juiced
2 cups heavy cream
1 cinnamon stick
1 vanilla bean, split and scraped
3 large eggs
2 large egg yolks
Pinch salt
To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.
Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.
Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.
In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.
To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.
1. Flan is kind like pies... but with a very colourful fruit arrange .. and a glaze paint on it.
2. For flans you need a flan tin that gives the flan case a nice raised edge which prevent the fruit sliding or the glaze running over the edge.
3. You can make the flat case in shortcrust, sponge or Genoese sponge to produce respectively a crisp, crumbly or light base.
4. THE FRUIT must look good as well as taste good, so try and choose fruits which contrast well in colour.
- Hard fruits such as apples, pears or unripe peaches should first be braised in little syrup or white wine. You can after use the juices to make the glaze.
- Frozen berries all the years around - Spread the frozen berry in the flan case and cover with the hot glaze.This makes the fruit defrost more quickly and the glaze set more quickly.
5. Glaze icing
100g icing sugar
1-2 tablespoons water ( or the liquids to add flavour, lemon or fruit juice, alcohol or coffee)
- Sift the icing sugar to make it powder-fine. Stir in sufficient water to gave a thick, spreading consistency.
Note : to colour the icing use beetroot or spinach juice, saffron dissolved in water or artificial food colourings.
Flan is a Spanish egg custard...and the recipes go from elaborate to basic...this being your first one you might want to keep it simple
1/3 Cup Sugar
6 Eggs
6 Tbls Sugar
2 Cups Whole milk
1 tsp Vanilla
In a heavy pan. over med heat..add the 1/3 cup sugar..when it begins to melt twirl the pan to melt evenly.....remove from heat once melted and pour in baking dish. (this is easier than it sounds,Just keep an eye on it.)
Put the remaining ingredient in a blender and blend very well
pour into baking dish. over caramel(melted sugar)
cook in a water bath for 30 mins at 350