Flan

Flan

Description

Flan 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.