Monday, April 5, 2010

How to make a flan: Part 2

Now that you have made the caramel, what you need to do is make the custard. For that you will need:
12 extra large egg (yolks separated)
2 8-oz cans of condensed milk
1 12-oz can of evaporated milk
1 12-oz measure of 2% milk
2 tblsps of pure vanilla extract (no imatation)
1. Pre-heat oven to 350. Separate the eggs from the yolks. Use the shells to separate if you are planning on making angel food cake or meringues with them later. Use your hands if they are destined for omelets.
2. Beat the egg yolks until they are a bit lighter in color, but not much. Add in all the milks and stir together.
3. Add the vanilla extract and stir together.
4. Pour the mixture through a fine mesh strainer (this is important! No one likes a chunky flan) into the prepared mold with the caramel.

5. Place the custard and caramel mold into a water bath. (A larger pan filled with hot water).

6. Cook for 45-60 minutes (depending on your mold and your oven). The flan should jiggle slightly when you shake it, but a knife inserted into the center should come out clean. Definitely err on the side of under cooking rather than over cooking or you will have a chunk of solid custard rather than creamy goodness.
7. Once the flan is finished let it cool slightly, then place in the fridge for at least 4 hours, but for best results, leave it overnight.
8. When you are ready to serve, flip the flan over onto your serving dish and enjoy! Now doesn't that look pretty?