Difference between revisions of "Flan"

From Recidemia
Jump to: navigation, search
 
Line 29: Line 29:
 
# Pour caramel ~1 cm into each cup.
 
# Pour caramel ~1 cm into each cup.
 
# Warm oven to 180 degrees C.
 
# Warm oven to 180 degrees C.
#
+
# In a heavy pan combine the milk and both creams.
 +
# Include the vanilla pod and slowly bring to boil.
 +
# Remove from heat and let sit away from heat for ~5 min.
 +
# Mix together, by beating: whole eggs, egg yolks and sugar, achieveing a smooth consistency.
 +
# Strain warm milk, then include it in the egg and sugar mixture by constantly whisking.
 +
# Let stand for ~25 min.
 +
# Skim off the froth.
 +
# Leave to cool.
 +
# Pour cooled custard into ramekins, filling each one.
 +
# Have the molds in a baking tin with warm water surrounding the flan cups.
 +
# Cook in oven for ~33 min.
 +
# Remove from tin, allowing to cool.
 +
# Refrigerate.
 +
# Unmould custards before serving.
  
  

Latest revision as of 16:29, 20 November 2012

Flan
Italian Creme Caramel.JPG

Description[edit]

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

Ingredients[edit]

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[edit]

  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.
  10. In a heavy pan combine the milk and both creams.
  11. Include the vanilla pod and slowly bring to boil.
  12. Remove from heat and let sit away from heat for ~5 min.
  13. Mix together, by beating: whole eggs, egg yolks and sugar, achieveing a smooth consistency.
  14. Strain warm milk, then include it in the egg and sugar mixture by constantly whisking.
  15. Let stand for ~25 min.
  16. Skim off the froth.
  17. Leave to cool.
  18. Pour cooled custard into ramekins, filling each one.
  19. Have the molds in a baking tin with warm water surrounding the flan cups.
  20. Cook in oven for ~33 min.
  21. Remove from tin, allowing to cool.
  22. Refrigerate.
  23. Unmould custards before serving.


References[edit]

  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.