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Flan




Source of Recipe


hyun


Recipe Introduction


I've always loved flan but never found one with the right texture and flavor that I enjoyed. I finally figured out a recipe that pleased both to my satisfaction. I use a 9" round pan to make it.


List of Ingredients




1 can sweetened condensed milk
1 can evaporated milk
1 c. heavy cream or 1/2 and 1/2
2 cinnamon sticks
1 tsp. vanilla or 1 vanilla bean split
the peel of one lime (use a sharp knife to cut and try to avoid the pith)
5 eggs
1/2 c. granulated sugar
1/3 c. sugar

Recipe



1. Place 1/3 c. sugar and add 2 Tbs. water to a 8x3 or 9" round metal pan. Broil on High in oven until the sugar melts and turns a dark amber color. You have to watch this carefully. It can easily burn. Take it out and "swish" pan around to get the surface covered with the caramelized sugar. Now set oven to 350 degrees.
2. In a small pot combine milks, cream, cinnamon sticks, vanilla, sugar and lime peel. Heat on stove til almost boiling.
3. In separate bowl whisk eggs til scrambled. Add about a cup of the milk mix to it while whisking. This is to temper the eggs so you don't make scrambled eggs. When that is mixed well, you can add the rest of the milk mixture pouring it through a sieve to catch the lime and cinammon sticks (or you can just take it out beforehand).
4. Pour into the pan. Now you're going to need a waterbath.
5. Place a pan big enough to hold your round pan and surround with water. I use a 9 x 13 rectangle pan. Pour some hot (i use from the tap) water about 2 cm. in the rectangle pan. Place your round pan (the flan pan) in that water carefully. Pour more water if needed around the pan. You don't want water in the flan. (have I confused you?) The water should be about 1/2 way up the round pan.
6. Bake in oven for 1 hour or until it doesn't jiggle...It's okay if it's a stiff jiggle.
7. Cool on rack til room temp. Then cover and place in fridge for a few hours until it is thoroughly chilled.
8. With a plate big enough to hold the flan place the plate over the flan pan. Quickly invert the pan. You should end up with a flan with a nice creamy texture with the caramel on top.