Flan….a Delicious Custard
Everyone has their own Christmas tradition and in my house it is having a hispanic Christmas. All of our food are traditional Puerto Rican foods and our dessert of course is none other than Flan. Flan is a delicious egg custard with a nice caramel sauce that is over it. It is fairly easy to make and trust me you won’t be sorry. It should be served cold…if you can make it that long. In my house as soon as it becomes lukewarm it gets inhaled. But for best flavor wait until it is cold and try not to eat the entire thing by yourself!Caramel: 3/4 cup sugar 1/4 cup water Flan: 5 eggs 1 can condensed milk 1 can evaporated milk 1 cup sugar 2 tbsp vanilla
The first thing you make is the caramel:
1. Combine the sugar and water and pour it in a medium sauce pan on medium heat.
2. DO NOT walk away! You need to make sure that you caramlize the sugar and do not let it burn. It should be a nice light brown color not dark. Do not stir the sugar at all as it begins to caramelize. If you notice only the sides are getting done faster than everything else pick up the pan and gently roll thepan around to try and get it to mix. (I mean gently because the sugar will get hot, do not burn yourself! Slow and steady.)
3. Once the caramel is the perfect color pour it into you glass baking dish. Again, I like to gently roll the mold in my hands to make sure the sides are covered. Now you are ready to make the flan.
1. Preheat your oven to 350 degrees.
2. Grab your trusty blender and pour the eggs, condensed milk, evaporated milk, sugar, and vanilla into it. Mix it until the ingredients are well blended.
3. Pour into the glass mold containing the caramel. Read the next 2 steps before you do anything!
4. The next step is creating what is called a water bath. You are going to take the glass mold and put it into a bigger clear pan that can hold the mold and be about 1/4 of the way filled with water.
5. Open your oven and place the clear pan containing the pan with the flan on the rack. Then get a container with water and pour it in the larger container about 1/4 of the way up. The reason I recommend doing this in 2 steps is so that you aren’t sloshing water everywhere. The last thing you want to do is to spill water on your floor and slip as you are trying to carry your flan. Now the absolute worst part is over!
6. Close your oven door and let the flan bake for 50 minutes to an hour. I would check on your flan after 20 minutes to ensure that the top is not getting a dark brown color. If you do notice it getting dark, cover the top of the flan with aluminum foil.
7. You can check your flan by poking it with knife in the center (be careful not to poke all the way through) if the knife comes out clean it is ready.
8. Remove the pan with the flan and put it on a wire rack so that it cools down. Once cooled down you want place it in the fridge covered with some Saran Warp. Leave the flan in the fridge until it is fully cold. When it is ready, loosen the edges of the flan with a knife. Take a large deep plate and place it over the mold.
9. This is where it gets tricky: Get ready to flip the flan over on this plate. You have to do this quickly to avoid it not landing incorrectly. If you do this too slow it can crack or just become a blob. You want your flan to look pretty like in the picture. The caramel will pour over the top of your flan and you will have a beautiful custard that is ready to serve on your plate.
The flan can be stored in your fridge covered but once you taste it you might end up eating it all.
Posted on December 19, 2013, in Desserts, Recipes and tagged 5 egg Flan, Caramel, Christmas, christmas dessert, Christmas Flan, Custard, custard dessert, Dessert, dessert recipe, egg custard, egg custard recipe, Flan, flan recipe, holiday dessert, Puerto Rican Flan, Puerto Rico, Spanish Flan, tasty flan, Traditional Flan. Bookmark the permalink. Leave a comment.