Ingredients with Measurements:
- 1 cup shelled pistachios
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- Blender or food processor
- 8-inch round cake pan
- Large roasting pan
- Aluminum foil
- Whisk
- Fine mesh strainer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a blender or food processor, pulse the pistachios until finely ground.
3. In a medium saucepan, heat the heavy cream, milk, and ground pistachios over medium heat until it comes to a simmer. Remove from heat and let it steep for 10 minutes.
4. In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt until well combined.
5. Strain the pistachio cream mixture through a fine mesh strainer into the egg mixture, whisking constantly.
6. Pour the mixture into an 8-inch round cake pan.
7. Place the cake pan into a large roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the cake pan.
8. Cover the cake pan with aluminum foil and bake for 45-50 minutes or until the flan is set but still jiggly in the center.
9. Remove the cake pan from the roasting pan and let it cool to room temperature.
10. Once cooled, cover the cake pan with plastic wrap and refrigerate for at least 2 hours or overnight.
11. To serve, run a knife around the edges of the flan and invert it onto a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
325°F
Serving size:
8 servings
Nutritional information:
Calories: 331
Fat: 25g
Carbohydrates: 20g
Protein: 8g
Sodium: 129mg
Sugar: 18g
Substitutions for ingredients:
- Almonds or cashews can be substituted for pistachios.
- Half-and-half can be substituted for heavy cream.
- Low-fat milk can be substituted for whole milk.
Variations:
- Add 1/4 cup of honey to the egg mixture for a sweeter flan.
- Top the flan with whipped cream and chopped pistachios before serving.
Tips and tricks:
- Make sure to strain the pistachio cream mixture to remove any large pieces of pistachios.
- To prevent the flan from cracking, let it cool to room temperature before refrigerating.
- To make sure the flan is set, gently shake the cake pan. The center should jiggle slightly.
Storage instructions:
Cover the cake pan with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
The flan can be served cold or at room temperature.
Presentation ideas:
Garnish the flan with whipped cream and chopped pistachios.
Garnishes:
Whipped cream and chopped pistachios.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a green salad.
Troubleshooting advice:
- If the flan cracks, it may have been overcooked or cooled too quickly.
- If the flan is too runny, it may not have been cooked long enough.
Food safety advice:
Make sure to cook the flan to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Flan is a traditional dessert that originated in Spain and is popular in many Latin American countries.
Flavor profiles:
Creamy, nutty, and slightly sweet.
Serving suggestions:
Serve the flan as a dessert after a meal.
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Taste: Creamy, Nutty, Sweet, Rich, Caramelized