TWD #5: Flan-tastic Four…err… Five
My subject line would be more clever if this were my fourth TWD challenge but just like there were really 4 Musketeers (Aramis, Athos, Dartagnan and Porthos) not three… things aren’t always what they should be. That’s my story and I am sticking to my subject line! haha.
If you are like me than everything is better with caramel.
Since fellow TWDers who made it earlier than me recommended doubling the caramel thats what I did. It didn’t take much convincing since I love caramel. See…? It does pay to procrastinate sometimes. haha.
What I learned this week:
I need to learn not to be deceived that a recipe “looks” easy. Next time slow down, read the recipe more than one time and enjoy every minute of baking for the tastiest results.
EDIT: To elaborate on my “what I learned this week” per Nikki‘s request… I learned how to speed read when I was young but its something automatic which is great for reading a college textbook, cramming for exams or reading for pleasure but with recipes its a little different and I really have to force myself to slow down or I miss steps like boiling water in a teakettle. Instead of saving me time, it costs me more time while I complete a step that I should have done earlier.
For the caramel
1/3 cup sugar (2/3 cup)
3 tbsp water (6 tbsp)
squirt of fresh lemon juice (2 squirts)
For the flan
1-1/2 cups heavy cream
1-1/4 cups whole milk
3 large eggs
2 large egg yolks
1/2 cup sugar
1 tsp pure vanilla extract
Center a rack in the oven and preheat the oven to 350 degrees F. Line a roasting pan or a 9-x-13-inch baking pan with a double thickness of paper towels. Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat.
Put a metal 8-x-2-inch round cake pan-not a nonstick one-in the oven to heat while you prepare the caramel.
Variation: You can also make 6-8 individual servings using ramekins, pudding cups, coffee cups or foil containers. Skip warming the containers before pouring the caramel and bake around 25 minutes.
[NOTES: I used cupcake foil liners.]
To make the caramel—
Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes-remove the pan from the heat at the first whiff of smoke.
Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.
To make the flan—
Bring the cream and milk just to a boil.
Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks and sugar. Whisk vigorously for a minute or two, and then stir in the vanilla. Still whisking, drizzle in about one quarter of the hot liquid-this will temper, or warm, the eggs so they won’t curdle. Whisking all the while, slowly pour in the remainder of the hot cream and milk. Using a large spoon, skim off the bubbles and foam that you worked up.
Put the caramel-lined cake pan in the roasting pan. Pour the custard into the cake pan and slide the setup into the oven. Very carefully pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don’t worry if this sets the cake pan afloat.) Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there. A knife inserted into the center of the flan should come out clean.
Remove the roasting pan from the oven, transfer the cake pan to a cooking rack and run a knife between the flan and the sides of the pan to loosen it. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours. (I refrigerated overnight.)
When ready to serve, once more, run a knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan-the flan will shimmy out and the caramel sauce will coat the custard.
Husband rating: A
He made himself sick on a “dessert” during Easter so he wasn’t up for another sweet flan taste so soon but he did take a little bite and liked it.
Wifey rating: A
I like flan but I think its an acquired taste. This version was very good and not as hard to make as I thought flan would be.
Next week: Gooey Chocolate Cakes