Ingredients with Measurements:
- 4 cups chicha morada (purple corn drink)
- 1 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Special equipment needed:
- 9-inch round cake pan
- Large mixing bowl
- Whisk
- Saucepan
- Fine-mesh sieve
- Aluminum foil
- Large roasting pan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the chicha morada and sugar. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to low and let simmer for 20 minutes until the liquid is reduced to 2 cups. Remove from heat and let cool.
3. In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, and salt.
4. Add the cooled chicha morada mixture to the egg mixture and whisk until well combined.
5. Strain the mixture through a fine-mesh sieve into the cake pan.
6. Cover the cake pan tightly with aluminum foil and place it in a large roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the cake pan.
7. Bake for 1 hour and 15 minutes or until the flan is set. To check if it's done, insert a toothpick in the center of the flan. If it comes out clean, it's ready.
8. Remove the cake pan from the roasting pan and let cool to room temperature.
9. Once the flan is cool, refrigerate for at least 4 hours or overnight.
10. To serve, run a knife around the edges of the cake pan to loosen the flan. Invert onto a serving plate.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 322
Fat: 9g
Saturated Fat: 4g
Cholesterol: 137mg
Sodium: 117mg
Carbohydrates: 52g
Sugar: 50g
Protein: 9g
Substitutions for ingredients:
- Chicha morada can be substituted with grape juice or cranberry juice.
- Granulated sugar can be substituted with brown sugar or honey.
- Cinnamon can be substituted with nutmeg or allspice.
Variations:
- Add 1/2 cup of shredded coconut to the flan mixture before baking.
- Top the flan with whipped cream and fresh berries before serving.
Tips and tricks:
- Make sure to strain the flan mixture through a fine-mesh sieve to remove any lumps or impurities.
- Cover the cake pan tightly with aluminum foil to prevent water from seeping into the flan.
- Let the flan cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Store the flan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the flan, place it in a microwave-safe dish and heat for 30 seconds at a time until warm.
Presentation ideas:
- Serve the flan on a decorative plate with a drizzle of caramel sauce.
- Garnish the flan with fresh mint leaves or edible flowers.
Garnishes:
- Whipped cream
- Fresh berries
- Caramel sauce
- Mint leaves
- Edible flowers
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate cake
Troubleshooting advice:
- If the flan is not set after the recommended baking time, continue baking for an additional 10-15 minutes.
- If the flan is too sweet, reduce the amount of sugar in the chicha morada mixture.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the flan in the refrigerator at or below 40°F to prevent bacterial growth.
Food history:
Chicha morada is a traditional Peruvian drink made from purple corn. It has been consumed for centuries and is often used in desserts such as flan.
Flavor profiles:
The chicha morada flan has a sweet and creamy flavor with a hint of cinnamon and vanilla.
Serving suggestions:
Serve the chicha morada flan as a dessert after a Peruvian-inspired meal.
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Region: Peruvian