Chevy's Flan (Wilbur Todd Version)
Source of Recipe
wwwcof msn Community
Recipe Introduction
Abiding by this large Mexican food chain's "no cans in the kitchen" edict, we'll craft our clone of the delicious flan dessert with fresh whole milk, rather than canned sweetened condensed milk required by most flan recipes circulating out there. The canned stuff has a bit of a funky taste to it, plus it's much too sweet to be an accurate Chevy's knockoff. When you're ready to clone this one, be sure to get some parchment paper first (it's near the wax paper in the supermarket). When laid over the top of the baking pan, the parchment paper helps the flan cook faster and more evenly than if left uncovered. Aluminum foil doesn't seem to work as well since it tends to reflect the heat away from your ramekins of sweet, creamy goodness.
List of Ingredients
2 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup hot water
3 cups whole milk
4 eggs
3 egg yolks
1 teaspoon vanilla extract
Recipe
Procedure
Preheat oven to 300 degrees. Combine cinnamon with 2 cups granulated sugar in a medium saucepan over med/low heat. When sugar begins to melt, stir often until all sugar has dissolved and solution is light brown. Add water to pan and stir until smooth. Pour about 1/4 cup sugar solution into each of six 6-ounce ramekins. Swirl the sugar around the inside edge of each of the ramekins. Arrange the ramekins in a 9x13-inch baking pan. Heat milk in another medium saucepan over medium heat until it starts to bubble. As milk heats up whisk together eggs, egg yolks, vanilla, and remaining 1/2 cup sugar in a large bowl. Mix until sugar has dissolved. When milk starts to bubble remove it from the heat. Carefully pour about 1/4 cup of hot milk into the egg mixture while stirring. This will temper the eggs so they don't cook while add the rest of the hot milk. Slowly add the remaining milk while mixing. Fill the ramekins to the top with the custard mixture. Remove any foam from the top of each ramekin. Add water to the pan so that it goes halfway up the sides of the ramekins. Place a piece of parchment paper over the ramekins and bake for 75 to 90 minutes or until custard is firm and a knife inserted into the middle of the custard comes out clean. Cool flan and cover each one with plastic wrap. Chill thoroughly before serving. To serve, simply cut around the inside edge of the ramekin with a knife, then turn the flan over onto a plate. The golden, caramelized sugar will spill down over the edges of the flan. Forget about the leftover hardened sugar that stays inside the ramekin. Let the dishwasher deal with it.
Serving Information
Serves: 6
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