Here is a dessert that takes very little time and effort but looks and tastes spectacular. Flan is a simple egg custard baked in a water bath with golden amber caramelized sugar.
Yield: 6 servings
Time: 20 minutes plus time to cool and chill (+2 hours)
Ingredients
4 cups whole milk
4 eggs plus 2 yolks
4 tbsp sugar
1 tsp vanilla extract
1 cup sugar
1 cup water
Directions
Fill a kettle of water and start on the oven to boil and preheat the oven to 350 degrees.
Arrange 6 glass ramekins or metal forms of your choosing (about 6-8 ounce sized) in a roasting pan and set aside.
In pour 4 cups of milk (1 liter) into a medium sized sauce pan and bring to a boil. Boil for 10 minutes, stirring frequently.
In the mean time, in a small sauce pan, mix together 1 cup sugar and 3/4 cup water. Simmer over medium heat until mixture has turned a dark amber color. This will take about 10-15 minutes. Do not stir but check every couple of minutes. Once the mixture starts to brown, it will turn dark brown fast so do not forget to check often.
While both are cooking on stove top, in a large bowl, whisk together 4 eggs plus 2 egg yolks, 4 tbsp sugar and 1 tsp vanilla extract. After the milk has boiled for 10 minutes slowly starting with a half a ladle at a time, add the milk to the egg mixture while whisking. After about 3 half ladles add the milk a full ladle at a time until all milk has been incorporated into the mixture.
By this time the sugar should be close to or already dark in color. Divide the mixture between the 6 ramekins.
Using a ladle, divide the egg and milk mixture between the 6 ramekins, slowly pouring directly on top of the caramel.
Fill the roasting pan with boiling water (careful not to get any water in the ramekins) until the ramekins are covered half way in water. Gently, place pan in oven and bake for about 15-25 minutes, until the center is slightly giggly when shaken but still slightly firm to the touch.
Remove from oven and let cool on the counter. Then cover with plastic wrap and refrigerate until completely chilled or at least 2 hours.
To serve, run a toothpick around the outside of the ramekin to loosen up any skin that has formed.
Place serving plate on top of ramekin and flip over, tapping bottom of ramekin until the insides have popped out onto the plate.
To serve, run a toothpick around the outside of the ramekin to loosen up any skin that has formed.
Place serving plate on top of ramekin and flip over, tapping bottom of ramekin until the insides have popped out onto the plate.
