Every one and their brother knows about flan. If you don't, you haven't been here long. If the deep creamy mysteries of this south of the border treat escape you, read on and you'll find this rich dessert much easier than you might think.
Flan has it's roots way across the Atlantic Ocean in the country of Spain. It's easy to make and not sickly sweet, which made it perfect for just about everyone. There are many variations on the simple theme of eggs, milk, and sugar including: Cinnamon, almonds, apple, and pistachios. First brought over to the New World with Spanish colonists, flan was able to adapt to the vastly different climate and culture that soon spread as far south as Peru, and as far north as modern day California.
Cinnamon Caramel Flan
1 1/4 C Sugar
4 Eggs
3 Egg Yolks
a pinch of Salt
1 tsp Vanilla
4 C Milk
1/2 tsp Corn Starch
1 Tbs Cold Water
1 tsp Ground Cinnamon
Preheat the oven to 350F. In a medium sauce pan over medium heat, melt 3/4 C Sugar until it starts to turn a rich amber color. Stir till all the sugar is dissolved then pour into a 9 inch souffle pan. Tilt to coat the bottom of the pan. In another pot bring to a boil the milk, salt, vanilla, cinnamon, and the remaining sugar then drop down to a simmer and let reduce by half. While this is going combine in a large bowl the eggs and egg yolks. Beat lightly. Mix the water and corn starch into a slurry then add into the eggs. When the milk is reduced SLOWLY add it into the eggs beating the whole time. Pour this into the souffle pan. Place the pan in another heat resistant pan and pour boiling water into this pan till it reaches halfway up the souffle pan. Bake this for 35-40 minutes or until you can insert a knife into the center and pull it out clean. Let this cool to room temperature then place in the fridge for at least 30 min. Overnight would be ideal. Invert onto a serving dish and serve cold.
There you go folks. A traditional Spanish dessert that's fairly easy to make and will satisfy any caramel craving.
Cook to live; Live to cook; Glory to God in all,
Chef D.
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I love flan! I think it would be better in a 8x8 or 9x13 casserole or something. It seems like the souffle pan would be too deep. Yes? No?
ReplyDeleteEither would work but you have to think about how you're cooking it. You have to use two containers: one with the flan on the inside, and one on the outside with water. You've got to get the water half way up the sides of the flan dish. So if you've got a pan that an 8x8 or 9x13 pan can fit into and hold water with as well, then by all means, go for it and let me know how it works out.
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