Difference between revisions of "Flan"

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| [[Cuisine of Spain|Spanish Cuisine]]
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{{recipesummary|Image=[[File:Italian Creme Caramel.JPG|350px]]|}}
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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==
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*5 [[Egg|eggs]]
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custard
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*1 [[Teaspoon|tsp.]] [[Vanilla|vanilla]]
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*250 ml whole milk
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*1 can of condensed milk
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*125 ml double cream
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*1 can of evaporated milk (large can)
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*125 ml single cream
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*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
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==Procedures==
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# Warm 6 ramekins, or custard cups.
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# Create the caramel sauce.
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# Over low heat put half the water and the sugar in a pan, dissolving the sugar.
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# Ensure sugar melts evenly.
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# Increase the heat to medium and boil, achieveing a dark brown colour.
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# Remove from heat.
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# Add in rest of water to stop cooking, stir achieveing a smooth consistency.
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# Pour caramel ~1 cm into each cup.
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# Warm oven to 180 degrees C.
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# In a heavy pan combine the milk and both creams.
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# Include the vanilla pod and slowly bring to boil.
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# Remove from heat and let sit away from heat for ~5 min.
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# Mix together, by beating: whole eggs, egg yolks and sugar, achieveing a smooth consistency.
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# Strain warm milk, then include it in the egg and sugar mixture by constantly whisking.
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# Let stand for ~25 min.
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# Skim off the froth.
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# Leave to cool.
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# Pour cooled custard into ramekins, filling each one.
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# Have the molds in a baking tin with warm water surrounding the flan cups.
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# Cook in oven for ~33 min.
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# Remove from tin, allowing to cool.
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# Refrigerate.
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# Unmould custards before serving.
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==References==
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<References/>
  
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==Instructions==
 
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#Heat oven to [[Oven Temperatures|375°F]].
 
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#Combine all ingredients (except caramel topping) in blender.
 
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#Blend for 2 minutes.
 
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#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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#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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#Place both pans in [[Oven|oven]].
 
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#Cook for ''1'' hour or until center is firm. Remove from oven.
 
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#'''Wait until cool.'''
 
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#Place a round dish over the top of the smaller pan and flip it over. The flan can be served on the dish.
 
  
 
[[Category:Spanish cuisine]]
 
[[Category:Spanish cuisine]]

Latest revision as of 15:29, 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.
  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

  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. 
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