COLLECTION (2) Flan Recipes
plg...@ix.netcom.com
cheesecake made with primarily with milk. Tabitha Paculba
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The Art of Mexican Cooking
Diane Kennedy
Flan A La Antigua
(Traditional Caramel Custard)
Serves 8
If you have time, make this flan the day before so that it has time to set
well and is easier to cut. While I use the Mexican flan mold for mine, you
can use any sort of mold and put it in an improvised water bath. Be sure
that the water is very hot when you start to cook the flan and that it comes
at least one third of the way up the sides of the mold.
Cooking time will depend on the depth of the custard in the mold; if it is
less than about 3 inches, it will probably take less cooking time.
Ingredients:
THE CARAMEL
3/4 cup sugar
THE CUSTARD
1 quart milk
Pinch of sea salt
1/2 cup sugar
1 2-inch cinnamon stic or vanilla bean
A small piece orange or lime rind (optional)
4 eggs
6 egg yolks
Heat the sugar for the caramel in a small, heavy frying pan over low heat
until it begins to dissolve. Shake the pan slightly (do not stir) until all
the sugar has melted. Increase the flame and let the sugar bubble and color.
Pour the caramel into the mold and quickly turn it around in all directions,
tipping it up in a circular motion until the surface has been lightly coated
with the caramel. If the caramel thickens and becomes sluggish, gently heat
the mold in a pan of hot water or over low heat, depending on the material,
and continue the coating action. Set aside to cool.
Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and bring
slowly to a boil, stirring until the sugar has dissolved. Continue boiling
slowly, taking care that it does not boil over, until the milk has reduced
by about 2/3 cup. Set aside to cool.
Place an oven rack on the lowest rung of the oven and heat to 325 degrees F.
Beat the eggs and yolks together and stir into the tepid milk. Pour the
mixture through a strainer into the flan mold and place it in a hot water
bath in the oven. Test after 2 hours with a skewer or cake tester; if it
comes out quite clean, the flan is cooked. Remove from the oven, but allow
to sit in the water bath for about 15 minutes longer. Remove and set aside
to cool completely before refrigerating.
To unmold, carefully slip a blunt-ended, thin metal spatula around the rim
of the flan and gently tip the mold from side to side to see if the flan is
loose. If the caramel has hardened at the bottom of the mold, place it in a
pan of hot water for a short time and test it again. Place the serving dish
.... it must have a rim to hold the syrup .... on top of the mold, invert
quickly, and pray that the flan comes out whole.
Always serve a wedge of the flan with plenty of the extra syrup.
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Flan De Cafe
(Coffee Caramel Custard)
Serves 6 to 8
Flan flavored with coffee is a delicious variation of the classic dessert.
Quite untraditionally, too, I like to pour a little Kahlua over it when
serving it and pass unsweetened whipped cream for those who are not on a
diet. I happen to prefer a very dark caramel, which is less sweet, since it
provides a good contrast to the custard.
NOTE: Please read the text above for directions on using a water bath for
the flan.
Ingredients:
CARAMEL
3/4 cup sugar
THE CUSTARD
1 quart milk
Pinch of salt
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons instant coffee powder (not decaf)
4 eggs
2 egg yolks
Heat the caramel sugar in a small, heavy frying pan over low heat until it
begins to dissolve. Shake the pan slightly, but do not stir, until all the
sugar has melted. Increase the heat and stir the sugar as it bubbles and
takes on color. Pour the caramel into the mold and quickly turn it around in
all directions, tipping it up from one side to another in a circular motion
until the surface .... the bottom and about 2 inches up the sides .... is
lightly coated with the caramel. If the caramel thickens and becomes
sluggish before reaches this point, then heat the mold over low heat until
it runs more smoothly, then continue the coating action.
Put the milk, salt, and sugar into a heavy pan and baring slowly to a boil,
stirring from time to time, until all the sugar has dissolved. Continue
boiling .... take care it does not boil over .... until the milk has been
reduced by about 1/2 cup. Stir in the vanilla extract and coffee powder and
set aside to cool.
Beat the eggs and yolks together well and, when the milk is tepid, stir them
into it. Pour through a strainer into the prepared flan mold, set in a hot
water bath, and cook for about 1-3/4 hours. cooking time will depend on the
depth of the custard in the mold. If it is less than about 2 inches, it will
probably take less time. Test by inserting a skewer or cake tester; if it
comes out clean, the flan is cooked. Set aside to cool for 15 minutes in the
water bath. Remove and cool completely before refrigerating.
To unmold, carefully slip a blunt-ended, thin metal spatula around the rim
of the flan and gently tip the mold from side to side to see if the flan is
loose. If the caramel has hardened at the bottom of the mold, place it in a
pan of hot water for a short time and test it again. Unmold onto a serving
dish with a slight rim and pour the caramel remaining in the mold around it.
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