- 12
Ingredients
- Caramel:
- 3/4-cup Granulated sugar
- Flan:
- Custard Filling:
- 1-3/4 cups Condensed Milk (14 oz)
- 1-tablespoon Cornstarch (1/3 oz)
- Vanilla paste To taste (or use 1-2-tablespoons)
- Salt To taste To taste
- 3 -whole Eggs (5-1/3 oz)
- 3 - Egg yolks (2 0z)
- 1-cup milk (8-oz)
- 1-cup Media Crema (8-0z)
Preparation
Step 1
Caramel:
Heat a heavy pan over low heat. Add the sugar and increase heat to high. Cook without stirring until sugar turns deep amber, swirling pan occasionally, about 5 minutes. Tilt the dish so that the caramel coats the bottom completely and be careful because the sugar is very hot. The bottom should be covered with ¼ inch of caramel.
Two tips to making successful caramel for flan:
Add a drop of juice into the sugar while it is heating this keeps it from hardening or crystallizing. On low heat, boil the syrup, without stirring, until it reaches the desired caramel color.
Flan:
Do not refrigerate canned milks before use. Combine all ingredients except the Media Crema in a blender. Blend for 5 seconds on hi speed. Add the Media Crema and blend additional 2 seconds, also on high speed. If the liquid is blended extensively, air bubbles will form, which gives uneven appearance.
If Media Crema is not available in your area, an equal amount of crème fraiche can be used.
Pour into prepared flan dish. Bake slowly at 350°F on a sheet pan in a water bath for about 35-45 minutes or until the custard is “set.” Use cold water for the water bath.
Remove from sheet pan, cool and refrigerate for at least 4-6 hours or, better, overnight.
When you take your flan from the refrigerator, you need to briefly warm up the caramel (it should still be fluid) so it will release from the pan. Dip dish in hot water for 3 seconds. Run a paring knife around edge of the dish. Place a platter, topside down, on top of the custard. Invert the custard onto the platter. Shake gently to release flan.
Carefully lift off ramekin/flan dish allowing caramel syrup to run over flan.