Since I have a potluck tomorrow at work, I was “volunteered” by my coworkers to make flan. Since I’m usually asked about my recipe, I’ve decided to post it up here for everyone. I’m no chef, so if my terminology sucks… idgaf. Warning, this post is quite image-heavy, but I’m more of a visual learner so this is more for my fellow “visual learners” out there!
Let’s get started!
First, the ingredients. ((I’m cooking a large batch, so I’m actually doubling the listed amount.))
- 3 eggs
- 1 cans of condensed milk
- 1 cans of evaporated milk
- 1 cans of table cream (or Media Crema)
- 1 tbsp of vanilla
- 1/2 tbsp of cinnamon (I only had cinnamon and sugar *shrugs*)
- 1/2- 1 cup of sugar
Preheat the oven to 450 F (Make sure nothing’s inside the oven.. I’ve made that mistake several times.)
While the oven’s pre-heating, mix the milks, eggs, vanilla and cinnamon into a giant bowl. Make sure you don’t create any bubbles… bubbles and froth is bad. We want a smooth texture
Some ingredients you can add to vary your flan-making experience: Add a bit rum, Kahlua or irish cream, Chocolate, coconut, fruits… really, it’s up to the imagination!
Now, in a small sauce pan, make some Caramel! How? Well, first take your items, like so….
With this step, I recommend using a wooden spoon as Metal transfers heat too quickly and plastic melts easily. Place the pan on the stove on high then pour half the sugar to start:
Keep stirring while the oven’s at max heat. Soon the sugar will begin to clump up and melt:
At this point, I usually add the rest of the sugar and continue to stir until all the sugar liquifies and turns a golden brown!
Once you’ve made sure all the clumps are gone, take it off the stove immediately (otherwise the sugar will burn and turn into a dark brown… although if this is to your preference, then by all means!)
Now, pour the sugar into your non-stick pan. A regular cake pan will do (especially if you’re using the amount listed above. Since I’m using double that, I’m pouring mine in a bad-ass Bunt pan.
Careful it’s hot!
I have no idea what the process is called, but I call it “baking in water”. You get a larger pan, and fill it halfway with water:
Then, place the flan pan on top of the water pan. You can pour the mix into the flan pan if you haven’t done so already. ((MAKE SURE NO WATER GETS INTO THE FLAN PAN.))
Now! The oven should be pre-heated by now. Lower the setting to 350F and Stick the whole thing into the middle rack. I like to slow-cook my Flan since it comes out creamier that way. This process will take about 1-2 hours depending on your oven.
Once the pans are in the oven, you can add more water to the bottom pan to make sure the water reaches the flan-pan halfway. This process prevents the flan from cracking, becoming rubbery and tasting like a giant milky scrambled egg. ((yes, I’ve made the mistake of not having a water pan before… Learn from my wisdom!
Once in a while, you put a ring on it stick a fork in it to see if it’s done. If the Fork comes out all clean, it’s ready to be taken out.
Let it cool a few hours. If need to, refrigerate.
When it’s ready, slide a knife against the edges… make sure you dig the knife all the way through to the bottom… otherwise the flan would still stick on the pan and break… like so
Well… nothing a bit of movie magic can’t help. With a bit of strawberries, mint leaves and whipped cream, we get this!
Flan bits are the best reward!