Flan

Flan is the term used to describe the Spanish, Portuguese or Mexican version of Creme Caramel or Caramel Custard, baked in a water bath and turned out of it's mold onto a plate for serving. The following preparation may look like its very long, but I have just detailed the steps so there is no room for any mistakes.



Ingredients:


Sweetened Condensed Milk 14 oz can
Evaporated Milk 12 oz can
5 egg yolks & 2 whole eggs
1.5 teaspoons vanilla extract
1/2 cup sugar

Preparation:

• Separate the egg yolks. I use my hands, I find its the best way to do it.
• Add the egg yolks & 2 whole eggs to a bowl.
• Add Sweetened condensed milk, evaporated milk, and 1.5 teaspoons of vanilla.
• Beat the ingredients for the flan together.Set the bowl of flan mixture aside.
• Preheat oven to 350 F.
• It is time to the caramelize the sugar. Start with a non stick sauce pan.
• Put sugar in sauce pan over LOW HEAT, especially for beginners, cause it is really easy to burn sugar if you are not careful.
• At first, just swirl the pan around to keep sugar moving. If you use a spoon, the sugar will start to clump up right away and it is a bit more difficult.
• After it starts to melt, use a spoon and keep the sugar moving.
  
• The sugar will turn into a liquid - be careful, it is very hot.
  
• Keep stirring, breaking up chunks of sugar, and keep everything moving.
  
• Once the sugar starts to get light brownish, BUT NOT BURNT (be careful, it happens quick), take the sugar off and QUICKLY pour it into your bakeware/mould along the bottom.
  
• Quickly move around the dish until you have coated as much of the pan/mould as possible. (DO NOT TOUCH IT WITH A SPOON OR YOUR HANDS/etc) Let the sugar cool down a bit.If it is hot it might curdle the eggs when you pour the flan mixture into the pan.
  
• Pour the flan mixture over the caramelized sugar making sure there is no foam.
  
• Now, put the flan pan into a larger container, which will contain water(water bath). Then put the flan in the oven you have pre-heated to 350F.
  
• Cook the flan for about 50 minutes (insert knife 1/3 of the way from the edge, if it comes out clean, you are good to go (or at least almost 95% clean). But, it normally takes around an hour and 10 minutes- dependent on your oven, the bakeware you use, and MAINLY the volume of water you have around your flan dish - the more water, the longer it takes to heat up!
  
• Once the flan is baked take it out, let it sit for 10- 20 minutes, and put it in the fridge FOR A GOOD 2 HOURS! It has to be cool and set. It is better tasting that way, and the texture is better.
  
• Run a knife along the edge of the pan, as best you can. Put a plate on top of flan pan, and then invert quickly. Let the caramel syrup flow around.

Tips:

1. Pour the water into the water bath after you put the flan pan in- it leaves out the guesswork as to how much water you will need. Fill it up as much as possible.
2. If you are hesitant about using a mould, use a rectangular baking dish .Once the flan has cooled, cut the flan into squares.When serving, invert each piece onto the serving plate so the caramel side is up!
   

Ease of preparation: Medium



No. of servings: 10

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