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.
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