Flan

 

Flan dates back to Ancient Rome, and Romans consulted with Greeks to develop new egg-based recipes. Like the Romans before them, Spaniards brought flan to the New Lands (Mexico) in 1518. Then, flan was taken to a whole new level. They created flavors of coffee, chocolate and even coconut, making flan hugely popular in Mexico and the rest of Latin America.

 
 
Flan
 
 

Elements

1 C Organic Cane Sugar

1 C Whole Milk

1 Can Sweetened Condensed Milk

3 Large Eggs

3 Additional Egg Yolks

1/4 C Fresh Orange Juice

1 T Madagascar Bourbon or Mexican Vanilla Extract

1 T Almond Extract

1 T Cornstarch

1 C Heavy Cream

6 - 8 C Boiling Water


Directions

  1. In a medium saucepan, add sugar and cook over medium-high heat, stirring constantly, until sugar melts and turns an amber color; about 10 minutes.

  2. Carefully pour the melted sugar into flanera or ramekins; be careful not to burn the caramelized sugar.

  3. Set molds aside and allow them to cool.

  4. Preheat oven to 350° Fahrenheit.

  5. In the jar of a blender, add milk, condensed milk, eggs, egg yolks, orange juice, extracts and cornstarch; blend until smooth..

  6. Add the cream to the blender and pulse several times to incorporate.

  7. Pour the cream mixture over the cooled caramel syrup.

  8. Line a glass baking dish with a towel or silpat liner and place molds onto the baking dish; place baking dish on the center rack in the oven.

  9. Fill baking dish with boiling water that reaches halfway up the sides of the baking dish.

  10. Bake for 45 minutes to 1 hour; once removing from the oven, allow flan to cool before refrigerating for at least 4 hours.

  11. Place a plate atop each flan mold and quickly invert to allow flan to release from the mold and onto the plate; caramel topping should drizzle out of the mold and coat the top of the flan.

  12. Serve cold.

 
 

xo, Melissa

 
CustardMelissa ChildressEggs, Cold, Caramel