Ingredients with Measurements:
- 1 cup granulated sugar
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch round cake pan
- Large roasting pan
- Whisk
- Saucepan
- Wooden spoon
Step-by-step instructions:
- Preheat the oven to 350°F.
- In a saucepan, heat the sugar over medium heat until it melts and turns golden brown. Pour the caramel into the cake pan and swirl it around to coat the bottom and sides. Set aside to cool.
- In a large bowl, whisk together the eggs, milk, cream, vanilla extract, and salt until well combined.
- Pour the egg mixture into the caramel-coated cake pan.
- Place the cake pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
- Bake for 50-60 minutes or until the custard is set but still jiggly in the center.
- Remove the flan from the oven and let it cool to room temperature.
- Cover the cake pan with plastic wrap and refrigerate for at least 2 hours or overnight.
- To serve, run a knife around the edges of the flan to loosen it. Invert the flan onto a serving platter and serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Chilling time: 2 hours or overnight
5. Temperature:
Preheat the oven to 350°F.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories: 320
Fat: 17g
Saturated Fat: 10g
Cholesterol: 180mg
Sodium: 170mg
Carbohydrates: 35g
Sugar: 34g
Protein: 7g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream.
- You can use almond extract instead of vanilla extract.
Variations:
- You can add grated lemon or orange zest to the custard mixture for a citrusy flavor.
- You can sprinkle cinnamon on top of the flan before serving.
- You can add chopped nuts or dried fruits to the caramel before pouring it into the cake pan.
Tips and tricks:
- Be careful when making the caramel as it can get very hot and burn easily.
- Make sure the water in the roasting pan is hot before placing the cake pan in it.
- To prevent the custard from curdling, make sure the milk and cream are at room temperature before adding them to the egg mixture.
Storage instructions:
Cover the flan with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
The flan is best served chilled, but if you prefer it warm, you can place it in a warm water bath for a few minutes before serving.
Presentation ideas:
You can garnish the flan with fresh berries, whipped cream, or caramel sauce.
Garnishes:
Fresh berries, whipped cream, caramel sauce, chopped nuts, or dried fruits.
Pairings:
Coffee, tea, or a sweet dessert wine.
Suggested side dishes:
Fresh fruit salad or a light green salad.
Troubleshooting advice:
- If the custard is overcooked, it will be tough and rubbery.
- If the custard is undercooked, it will be runny and not set.
Food safety advice:
Make sure to cook the flan to the recommended temperature to prevent the risk of foodborne illness.
Food history:
Egg custard flan is a traditional dessert that originated in Spain and is popular in many Latin American countries.
Flavor profiles:
Creamy, sweet, and slightly caramelized.
Serving suggestions:
Serve the flan chilled as a dessert after a meal.
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Region: Spanish