Flan - 1 Recipe - Cooking Index
Flan - 1 Recipe - Cooking Index
This sweet, comforting, rich but somehow light dessert is made throughout Mexico with different flavorings depending on where you are. Sometimes cinnamon is added; sometimes fruit; in the cities, probably a touch of liqueur. It will come as no surprise that the combination derives from Spain, brought to Mexico by Spanish nuns. This is a straightforward rendition of the custard that bakes in individual molds, with a reasonable, but not overwhelming, number of eggs. Flan is particularly well suited to follow a spicy meal. Remember to allow enough time for the molds to chill thoroughly.
Courses: Dessert| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 1/4 cup | 59ml | Water |
| 1 1/2 cups | 355ml | Milk |
| 1 1/2 cups | 355ml | Heavy cream |
| 2 | Eggs | |
| 2 | Egg yolks (large) | |
| 2 teaspoons | 10ml | Pure vanilla extract |
Preheat the oven to 350F.
Add 1 cup sugar and the water into a heavy saucepan over medium-high heat and boil until syrup turns a deep golden brown. Remove the pan from the heat and immediately pour equal amounts of syrup into six 1/2-cup ramekins, tilting cups to distribute syrup evenly on the bottoms and sides.
In a saucepan over medium heat, combine the milk, cream, and remaining sugar. Heat mixture over medium-high heat until hot, but not boiling. Remove the pan from heat and let mixture cool slightly.
In a small bowl whisk together the eggs and egg yolks until well blended. Slowly pour the eggs into the milk mixture, whisking constantly. Stir in the vanilla extract. Divide the mixture among the prepared ramekins. Place ramekins in a baking pan and add boiling water to the pan to come about 3/4 of the way up the sides of the ramekins.
Bake the custards in the water bath for 35 to 45 minutes, or until they no longer tremble when moved. Remove ramekins from the pan, cool, and refrigerate covered for 3 hours.
To serve, unmold custards by running a knife around the edge of the ramekins and transfer onto dessert plates.
Source:
THE BEST OF MEXICO by Evie Righter with recipes by Kathi J. Long t
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