Friday, April 30, 2010
Undoubtedly, flan is one of my favorite desserts. It is easy to make and delicious to eat. Last week I had my best friends over for dinner and we made this recipe. Try it out and let me know what you think!
1 cup and 1/2 cup sugar
6 large eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat the oven to 325 degrees.
The first thing I do is mix 1 cup sugar, the eggs, evaporated and condensed milk, vanilla and cinnamon in a bowl. Basically everything but the 1/2 cup of sugar. Wisk it together until it is well blended.
To make the caramel you pour 1/2 cup sugar in a saucepan on medium to high heat.
Tip: The trick to making the right consistency is to not stir the sugar too much. I know this seems counter intuitive but you want the sugar to melt and burn a little bit.
When you see the side of the sugar starting to look like this, gently stir the sugar just enough so it doesn't burn and become bitter.
Once your caramel is done and has a thin consistency pour it into the bottom of your ramekins. We used 8 small ramekins but you can also use pyrex dishes if you don't have anything else, or one large ramekin if you have that too. The important thing is that it needs to be oven safe.
Next, pour the flan mix into the ramekins. You will need a baking dish large enough to hold the ramekins because they will need to be baked in a water bath. Put the ramekins in the pan and pour enough water in so that it rises just above halfway on the ramekins (about 1-2 inches of water).
Bake at 325 for an hour or until you can touch the top of the flan with the back of a spoon and it springs back. You want it to have the consistency of custard. Be careful removing the pan from the oven because the water will be very hot. Set the flan out to cool for 20-40 minutes, then eat and enjoy!
BTW, I forgot to add the cinnamon in this recipe so what I did was just sprinkle a bit on top of each ramekin before I stuck it in the oven. It worked fine but I do recommend mixing it in whenever possible. :)