Traditional Spanish Flan

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CHEF JOSÉ ANDRÉS IS WORLD FAMOUS FOR HIS IMAGINATION AND INFLUENTIAL STYLEOF GASTRONOMIC COOKING, BUT IT IS HIS MOTHER’S FLAN THAT HE MAKES FOR HISFAMILY.

Traditional Spanish Flan Ingredients

  • Caramel:
  • ½ cup sugar
  • ½ cup water
  • Flan:
  • ½ cup heavy cream
  • ½ cup half-and-half Peel from 1 lemon
  • removed in stripswith a vegetable peeler
  • 1 cinnamon stick
  • ¾ cup sugar
  • 1 vanilla bean, split
  • 3 egg
  • 2 egg yolks

How Do You Make Traditional Spanish Flan: Step By Step

  • To make the caramel (you will need four 3-ounce ramekins or tart dishes), putthe sugar in a small saucepan over low heat for 5 to 6 minutes—it should startturning light brown. Continue cooking for another 7 to 8 minutes, until thesugar becomes a dark brown.
  • Remove the pan from the heat and carefully add the water. The caramel willcrackle and release steam as it hardens.
  • Return the pan to low heat and after about 5 minutes, the caramel shouldbecome a thick syrup. Divide the syrup among the ramekins and spread itevenly over the bottom and sides, using a spatula. Set the ramekins aside. DONOT use fingers to spread the caramel—it will be at about 230°F and burn likenapalm!
  • Preheat the oven to 275°F.
  • To make the flan, combine the heavy cream and half-and-half in a saucepanover medium-high heat. Stir in the lemon peel, cinnamon stick, and the sugar.Scrape the seeds from the split vanilla bean and add them to the mixture.
  • Remove the pan from the heat just as the mixture comes to a boil.
  • Whisk together the eggs and the egg yolks. Pour in 1/2 cup of the hot creammixture, whisking constantly, until well blended. Slowly pour in the remainingcream mixture, whisking constantly.
  • Strain the custard into another bowl through a fine-mesh strainer. Pour thecustard into each of the caramel-coated ramekins.
  • Set the ramekins in a baking pan and fill it with enough hot water to comehalfway up the sides of the ramekins.
  • Bake the custards in the hot oven for 45 minutes, then remove them and letcool.
  • Cover them with plastic wrap and refrigerate until chilled. Serve cold.
  • To serve, run a knife around the inside edge of each ramekin. Place a servingdish upside down on top of a ramekin, then flip the whole assembly. Wait afew moments for the flan to loosen and the caramel to run. Carefully lift off theramekin. Spoon any caramel still in the ramekin over the flan

Traditional Spanish Flan

Rifat
CHEF JOSÉ ANDRÉS IS WORLD FAMOUS FOR HIS IMAGINATION AND INFLUENTIAL STYLEOF GASTRONOMIC COOKING, BUT IT IS HIS MOTHER’S FLAN THAT HE MAKES FOR HISFAMILY.
Course Dessert Recipes
Servings 4

Ingredients
  

  • Caramel:
  • ½ cup sugar
  • ½ cup water
  • Flan:
  • ½ cup heavy cream
  • ½ cup half-and-half Peel from 1 lemon
  • removed in stripswith a vegetable peeler
  • 1 cinnamon stick
  • ¾ cup sugar
  • 1 vanilla bean, split
  • 3 egg
  • 2 egg yolks

Instructions
 

  • To make the caramel (you will need four 3-ounce ramekins or tart dishes), putthe sugar in a small saucepan over low heat for 5 to 6 minutes—it should startturning light brown. Continue cooking for another 7 to 8 minutes, until thesugar becomes a dark brown.
  • Remove the pan from the heat and carefully add the water. The caramel willcrackle and release steam as it hardens.
  • Return the pan to low heat and after about 5 minutes, the caramel shouldbecome a thick syrup. Divide the syrup among the ramekins and spread itevenly over the bottom and sides, using a spatula. Set the ramekins aside. DONOT use fingers to spread the caramel—it will be at about 230°F and burn likenapalm!
  • Preheat the oven to 275°F.
  • To make the flan, combine the heavy cream and half-and-half in a saucepanover medium-high heat. Stir in the lemon peel, cinnamon stick, and the sugar.Scrape the seeds from the split vanilla bean and add them to the mixture.
  • Remove the pan from the heat just as the mixture comes to a boil.
  • Whisk together the eggs and the egg yolks. Pour in 1/2 cup of the hot creammixture, whisking constantly, until well blended. Slowly pour in the remainingcream mixture, whisking constantly.
  • Strain the custard into another bowl through a fine-mesh strainer. Pour thecustard into each of the caramel-coated ramekins.
  • Set the ramekins in a baking pan and fill it with enough hot water to comehalfway up the sides of the ramekins.
  • Bake the custards in the hot oven for 45 minutes, then remove them and letcool.
  • Cover them with plastic wrap and refrigerate until chilled. Serve cold.
  • To serve, run a knife around the inside edge of each ramekin. Place a servingdish upside down on top of a ramekin, then flip the whole assembly. Wait afew moments for the flan to loosen and the caramel to run. Carefully lift off theramekin. Spoon any caramel still in the ramekin over the flan.
Keyword Traditional Spanish Flan

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