FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

FLAN

 

Back to the Family by Art Smith
Chef Rey makes the most perfect flan. Here is the recipe for his beautifully silky custard, which has been a staple of many of his family's parties.
Makes 6 Servings



Ingredients
• 4 tablespoons sugar
• 3 large eggs
• 2 tablespoons pure vanilla extract
• 2 (14-ounce) cans sweetened condensed milk
• 1 (12-ounce) can evaporated milk


Directions
1.
Preheat the oven to 350 degrees. Bring a medium-size pot of water to a slow simmer.

2. Place the sugar in a small stainless steel bowl. Hold the bowl with a glove or towel over medium heat. Rotate the bowl until the sugar begins to melt and caramelize, coating as much of the bowl as possible.

3. When the sugar has melted, place the bowl in the freezer for 10 minutes to harden.

4. Combine the eggs, vanilla, and both milks in a mixing bowl and beat with an electric mixer for 2 to 3 minutes.

5. Remove the bowl from the freezer and pour the egg mixture into the caramel-coated bowl.

6. Cover tightly with foil and place in a baking dish. Fill the baking dish with the reserved simmering water halfway up the sides. Carefully place in the oven and bake for 1 hour.

7. Gently remove from the oven. Remove the foil and pierce the center of the flan with a knife. The knife should come out clean. If not, place the flan back into the hot water bath, cover, and cook for another 30 minutes. Cool to room temperature, then place in the refrigerator for 1 to 2 hours to chill.

8. To remove from the mold, place the bowl over low heat for 10 seconds and flip the bowl onto a plate. Serve.
 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages