Difference between revisions of "Flan"

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| [[Cuisine of Spain|Spanish Cuisine]]
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==Description==
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Flan <ref>{{cite book|last=Hart|first= Sam, Eddie |title=Modern Spanish Cooking |year=2006|publisher=Quadrille Publishing Ltd Alhambra House|isbn-13:978-184400-293-1|pages=156-157}}</ref> <ref>{{cite book|last=Waters|first=Alice |title=The art of simple food |year=2007|publisher=Clarkson Potter/Publishers|isbn=978-0-307-33679-8|pages=372-373}}</ref> as the Spanish cuisine is not very heavy into desserts this is a light treat. Usually coupled with cafe solo.
  
 
==Ingredients==
 
==Ingredients==
*5 [[Egg|eggs]]
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custard
*1 [[Teaspoon|tsp.]] [[Vanilla|vanilla]]
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*250 ml whole milk
*1 can of condensed milk
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*125 ml double cream
*1 can of evaporated milk (large can)
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*125 ml single cream
*caramel ice cream topping
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*1 vanilla pod, split
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*4 free range eggs, plus 2 egg yolks
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*300 g caster sugar
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caramel
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*250 g caster sugar
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*3 tbsp water
  
==Instructions==
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==Procedures==
 
#Heat oven to [[Oven Temperatures|375°F]].
 
#Heat oven to [[Oven Temperatures|375°F]].
 
#Combine all ingredients (except caramel topping) in blender.
 
#Combine all ingredients (except caramel topping) in blender.
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#'''Wait until cool.'''
 
#'''Wait until cool.'''
 
#Place a round dish over the top of the smaller pan and flip it over. The flan can be served on the dish.
 
#Place a round dish over the top of the smaller pan and flip it over. The flan can be served on the dish.
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==References==
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<References/>
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[[Category:Spanish cuisine]]
 
[[Category:Spanish cuisine]]

Revision as of 16:15, 20 November 2012


Description

Flan [1] [2] as the Spanish cuisine is not very heavy into desserts this is a light treat. Usually coupled with cafe solo.

Ingredients

custard

  • 250 ml whole milk
  • 125 ml double cream
  • 125 ml single cream
  • 1 vanilla pod, split
  • 4 free range eggs, plus 2 egg yolks
  • 300 g caster sugar

caramel

  • 250 g caster sugar
  • 3 tbsp water


Procedures

  1. Heat oven to 375°F.
  2. Combine all ingredients (except caramel topping) in blender.
  3. Blend for 2 minutes.
  4. Place thin layer of caramel topping on bottom of a round pie pan. Pour egg mixture on top of caramel topping.
  5. Place the smaller pie pan in a larger pan filled with enough water so that it comes about one inch up the side of the smaller pan. This will act as a double boiler and stop the flan from burning.
  6. Place both pans in oven.
  7. Cook for 1 hour or until center is firm. Remove from oven.
  8. Wait until cool.
  9. Place a round dish over the top of the smaller pan and flip it over. The flan can be served on the dish.


References

  1. Hart, Sam, Eddie (2006). Modern Spanish Cooking. Quadrille Publishing Ltd Alhambra House. pp. 156-157. 
  2. Waters, Alice (2007). The art of simple food. Clarkson Potter/Publishers. pp. 372-373. ISBN 978-0-307-33679-8.