Difference between revisions of "Flan"

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{{recipesummary|Image=[[File:Italian Creme Caramel.JPG|350px]]|}}
  
 
==Description==
 
==Description==
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==Procedures==
 
==Procedures==
#Heat oven to [[Oven Temperatures|375°F]].
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# Warm 6 ramekins, or custard cups.
#Combine all ingredients (except caramel topping) in blender.
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# Create the caramel sauce.
#Blend for 2 minutes.
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# Over low heat put half the water and the sugar in a pan, dissolving the sugar.
#Place thin layer of caramel topping on bottom of a round pie pan.  Pour egg mixture on top of caramel topping.  
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# Ensure sugar melts evenly.
#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|double boiler]] and stop the flan from burning.
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# Increase the heat to medium and boil, achieveing a dark brown colour.
#Place both pans in [[Oven|oven]].
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# Remove from heat.
#Cook for ''1'' hour or until center is firm. Remove from oven.
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# Add in rest of water to stop cooking, stir achieveing a smooth consistency.
#'''Wait until cool.'''
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# Pour caramel ~1 cm into each cup.
#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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# Warm oven to 180 degrees C.
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#
  
  

Revision as of 16:21, 20 November 2012

Flan
Italian Creme Caramel.JPG

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. Warm 6 ramekins, or custard cups.
  2. Create the caramel sauce.
  3. Over low heat put half the water and the sugar in a pan, dissolving the sugar.
  4. Ensure sugar melts evenly.
  5. Increase the heat to medium and boil, achieveing a dark brown colour.
  6. Remove from heat.
  7. Add in rest of water to stop cooking, stir achieveing a smooth consistency.
  8. Pour caramel ~1 cm into each cup.
  9. Warm oven to 180 degrees C.


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.