| Flan - Spanish Custard - LaGasse's Island Flavors http://www.elagasse.com Click HERE for RECIPE... A - MAKE THE CARAMEL FIRST: That way it will be cool before pouring in the flan mixture. For safety, use oven mitts throughout the caramel procedure. Ingredients for caramel: 1/4 cup water 3/4 cup sugar 1/4 teaspoon lemon juice 1/4 teaspoon salt Procedure: Preparation: a)- Have oven mitts ready. b)- Also have the flan mold that you will be using for the flan ready. It must be absolutely dry. c)- A wooden spoon is handy (but not imperative) to help scoop the syrup out of the saucepan in step 6. 1- Mix the 4 ingredients together in a small to medium sized saucepan, without heat. 2- Bring to a simmer over Medium-hi heat, without stirring. 3- You may swirl the saucepan a little, but do not stir. The reason for this is that the stirring action (especially with a metal spoon) will cool the syrup, and re-crystallize the sugar. Warning: Be very careful not to touch the syrup once it is heated- the boiling temperature of the sugar mixture is much higher than boiling water. Also do not test the syrup with your finger to see if it has cooled off in step #10. Feel the bottom of the flan mold quickly insted. 4- After several minutes of simmering, the bubbling action will slow down, and the bubbles will start to get larger. 5- As soon as you see the bubbles get larger, get ready to remove from heat. Wait for the syrup to turn to a light amber color, (this happens quickly) then remove from heat. 6- Without delay, pour the syrup into the flan mold, and then tilt the mold around so that the syrup covers the bottom and halfway up the sides. 7- You may use a wooden spoon to get the rest of the syrup out of the saucepan. However, the recipe calls for enough sugar to simply pour the syrup, without the need to scrape the saucepan. 8- Now place this mold with the syrup aside to cool, being careful that it doesn't get in your way, or touch water (if using a glass casserole). B - MAKE THE FLAN MIXTURE NEXT: Ingredients: 5 large or 4 extra large eggs 1 can evaporated milk 1 can condensed milk pinch of nutmeg 1 Tablespoon vanilla extract 1/4 teaspoon salt Procedure: Preparation: a)- Make sure that you have your oven rack at the center level of the oven. b)-Turn on the oven to 350 degrees (F) to start preheating it at this point. c)- Have a baking pan ready that will act as a double boiler for your flan. Your flan mold should fit inside this without tilting! 9- Starting with the eggs, add the above ingredients to a blender, and blend approximately 30 seconds. This could also be done without a blender: In a large mixing bowl, beat the eggs well (with a whisk), then incorporate the rest of the ingredients, one at a time. 10- Quickly feel the bottom of the flan mold that has the caramel, to make sure it is cool or warm to touch (not hot). If so, pour the flan mixture into the flan mold. (Otherwise, wait for the flan mold to feel cool enough to touch). 11- Open the oven and pull the rack out slightly. 12- Place the baking pan that you have ready onto the rack in the oven. Pour enough hot tap water into it to fill it halfway. 13- Carefully place the flan mold (that now has the liquid mixture) into the baking pan with the water. Take your time, so that you do not spill the flan mixture! 14- Slowly slide the oven rack back into the oven and close the door. 15- Let it bake at 350 degrees (F) for 50 minutes to 1 hour. 16- Check for doneness after 45 - 50 minutes using a small knife, or a bamboo skewer: Insert carefully (don't wiggle it) into the center of the flan. If it comes out clean, the flan is done. 17- Otherwise, wipe the knife or skewer clean, then let the flan cook another 5 minutes and check again, until it does come out clean. 18- Once the flan is done, carefully remove it from the baking pan with the water, then place aside to cool off (approximately 1 hour). Note- Since flan is served either at room temperature, or cold, you have to decide whether or not you want to refrigerate it at this time. 19- To serve, the flan must be inverted onto a serving plate! This lets the caramel syrup cover the flan before serving. 20- To invert the flan, first score around the edge of the flan mold, using a small knife (or rubber spatula), so that it will come loose easily. Then jiggle the flan mold a little to loosen it up. 21- Next, place the serving plate upside down over the flan mold. Then, holding both the flan mold and the plate, quickly flip them over. 22- If the flan doesn't fall to the plate right away, just let it sit for several minutes for it to fall on its own. Or you could jiggle it a little... 23- Otherwise, it's ready to go! ¡Buen Provecho! Tags: Flan dessert custard spanish puerto rico rican boricua postre LaGasse |