Ever made flan? Me neither...until today! I had one eye on the baby and one eye on the caramelized sugar for the topping but overall it was pretty easy. Flan was my husbands birthday request. No, he doesnt eat cake. Weird, I know. Try explaining that to my 2 year old. Flan is a Mexican egg custard that has a yummy sweet topping. I would definitely recommend especially cause you can make days before serving. I used recipe from one of my favorite local food bloggers, Elise Bauer of simplyrecipes. She cooks out of her home in Carmichael, CA. She makes it with rose water but I didnt use it. INGREDIENTS Topping: 1/2 cup granulated sugar 2 Tbsp water Custard 2 cups whole milk 1/2 cup sugar 2 eggs 2 egg yolks 1/4 teaspoon vanilla extract Special items needed 4 6-ounce ramekins First, I set up ramekins in roasting pan near the stove. A dish deep enough to hold water around ramekins. This recipe comes together quickly so be ready! Place the sugar and water in a small, thick-bottomed saucepan. Heat on medium heat. As the sugar beings to melt I swirled gently in pan to combine. Once the sugar has melted it will begin to turn golden and then darker brown. It will be ready when it turns a beautiful amber color. Remove the pan from the heat, working quickly, evenly divide the sugar between the ramekins, coating the bottom of each ramekin. Then preheat oven to 350°F. In a mixing bowl, whisk together eggs, egg yolks and vanilla. Set aside. In a small saucepan, on medium high heat, mix sugar and milk until the milk is warm to the touch. If you see bubbles around the edges, its getting too hot. Do not let the milk boil. Remove from heat. Youll then mix a small amount of the milk into the egg mixture a little at a time whisking as you add the milk. This will prevent scrambled eggs! Add the egg mixture back into the pan of milk. Lower the heat to low and whisk the egg mixture in for a minute until the egg mixture is fully incorporated. Pour custard mixture into the ramekins, up to about 1/4-inch from the top edge of the ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake on the middle rack until centers of flans are gently set, about 45 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Next time, I will make this the day before. Can be stored for 2 days in fridge before serving. Heres Elises recipe below with rose water simplyrecipes/recipes/rose_petal_flan/
Posted on: Sun, 09 Nov 2014 03:05:51 +0000
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