Fabulous Flan With Variations Food

FLAN

Steps:

• Prepare oven and ramekins: Heat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stovetop, and prepare an ice-water bath. Place eight 4-ounce ramekins in a large roasting pan. Bring a large kettle or pot of water to a boil.
• Make caramel: In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Remove from heat, and immerse bottom of pan in ice-water bath for 3 seconds to stop cooking. Dry bottom of pan. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.
• Make custard: In a small saucepan, heat milk with half the sugar (1/4 cup plus 2 tablespoons) over medium heat just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
• Meanwhile, whisk egg yolks: In a large mixing bowl, whisk together the eggs, yolks, remaining sugar, and salt.
• Temper eggs: Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture.
• Strain: Strain through a fine sieve into a large liquid measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
• Bake: Divide custard evenly among ramekins. Place pan in oven. Add enough boiling water to pan to come halfway up the sides of ramekins. Bake until custards are just set (they should tremble slightly in center when shaken), 35 to 42 minutes.
• Chill and serve: Remove pan from oven. Use tongs to carefully remove ramekins from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around inside of ramekins, and place a rimmed serving plate upside down over top of each. Invert, and gently lift ramekin to remove. Serve immediately.

FABULOUS FLAN (WITH VARIATIONS)

Steps:

• Preheat oven to 375°F.
• Place cinnamon stick and milk in a small saucepan over very low heat. This step is optional but gives a nice flavor.
• Meanwhile, caramelize sugar: in a small heavy skillet (preferably non-stick) without stirring, heat the sugar over medium heat until it begins to melt. Cook and stir for 4 or 5 minutes or until the sugar turns a rich brown. Be careful not to burn. Remove skillet from heat and immediately pour caramelized sugar into a round 2 quart casserole or other appropriate dish. Holding dish with pot holders, quickly rotate dish so that the sugar coats the bottom and sides evenly. Set aside to cool.
• Beat the eggs in a mixer or with a hand blender. Add condensed milk, evaporated milk, heated cinnamon milk and vanilla. Mix well. Pour into prepared casserole. Take a baking pan large enough to hold the casserole and add about 2 inches of very hot tap water or enough to come about 2/3 up the sides of the prepared pan. Place casserole in water, being careful not to let water into the flan mixture. Bake for 50 to 60 minutes or until a knife inserted in center comes out just barely clean � there should still be some bit of custard on it. Carefully remove casserole from water bath. Cool completely. Cover and refrigerate.
• To unmold, loosen edges with a knife. Set the casserole dish in a bowl of hot water )being careful not to splash water into the flan) for about 2 minutes in order to loosen up the caramel. Invert into a serving platter with deep enough sides to contain the caramel.
• Notes: For less fat, substitute low fat or fat free condensed milk and/or evaporated milk. This recipe works well in that you can reduce the eggs to 4 and still have a great custard. It needs some fat, so don�t go all fat free and only 4 eggs. The key is a good balance. If you like a richer custard you can use up to 10 eggs.
• If you prefer a firmer flan you can bake it without the water bath for about 35 to 40 minutes at 350°F It will cook quicker but won't be quite as creamy.
• Coconut Flan: Prepare as above adding one can of cream of coconut. Use a 3 quart casserole.
• Pumpkin Flan: Empty one 16 oz can pureed pumpkin into a saucepan. Add 1/2 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp cloves (if desired). Cook, stirring frequently until the mixture is hot and slightly glossy, about 5 minutes. Add the pumpkin mixture to the egg custard as above and bake in a 3 quart casserole.
• Chocolate Flan: Add 4 to 6 ounces of good melted chocolate to the custard mixture. The amount of chocolate depends on how chocolaty you want it.

THE PERFECT FLAN

Steps:

• Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.
• Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
• Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)
• To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.