Latin Flan Food

FLAN

Steps:

• (This recipe should be made at least one day before serving.) Adjust a rack to the middle position and preheat the oven to 300°F.
• Stir together the sugar and ¼ cup water in a small heavy saucepan until the sugar is completely moistened. Bring to boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan, continue to cook until sugar is a honey color. Remove from the heat and swirl the pan until the sugar is reddish-amber and fragrant, 15 to 20 seconds. Carefully swirl in 2 tablespoons of warm tap water until incorporated - be careful as the mixture will bubble and steam. This whole process should take less than 10 minutes.
• Pour the caramel into an 8½ x 4½-inch loaf pan; do not scrape out the saucepan. (Note: The caramel will solidify when you pour it into the loaf pan. That's ok -- it will soften up again as it bakes.) Set the loaf pan aside. (To clean the hardened caramel from the saucepan, fill the pan with water and bring it to a boil.)
• Whisk the eggs and yolks in large bowl until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated. Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg; then pour the strained custard into the loaf pan over the caramel. Cover the loaf pan tightly with aluminum foil.
• Place the loaf pan in the center of a 9x13-inch baking or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven; then, using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. Bake for 75 to 90 minutes. Very carefully pull back the foil (there will be steam that has accumulated under it) to ensure the custard is set around the edges but still a bit jiggly in the center. (Don't worry that it seems undercooked. The custard will continue to cook as it cools, and the center will set completely -- I promise!) Carefully remove the pans from the oven. Remove the foil and leave the flan in the water bath for 1 hour to cool.
• Remove the loaf pan from the water bath and wipe the pan dry. Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.
• To unmold the flan, carefully slide a sharp knife around the edges of the pan. Invert a platter with a raised rim (to contain the liquid caramel) on top of the flan and turn the pan and platter over. If the flan doesn't release immediately, let it sit inverted for a minute and it should slide out. If it still doesn't come out, try running the knife around the edges again. When the flan is released, remove the loaf pan. Using rubber spatula, scrape the residual caramel onto the platter. You won't be able to release all of the caramel - that's okay. Slice the flan and spoon the sauce over individual portions. (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.)
• Note: If you would like to omit the Bourbon, replace with an additional 2 teaspoons of vanilla extract.

LATIN FLAN

Steps:

• First, we make the custard filling. In a saucepan, add the sugar, milk and vanilla extract. Stir together and heat it on med-high heat until it starts to boil. #SpoonTip: You will see foam forming on the surface on the milk mixture when it's getting to boiling point.
• While the milk mixture is warming up, proceed to make the egg mixture (this is still part of the custard filling). In a heat proof bowl, add the eggs and pinch of salt. With a whisk, break the yolks and mix well. If possible, try to avoid too many surface bubbles (you'll definitely have some of course, but be gentle). #SpoonTip: Don't mix the eggs too much or it will create little spots in the flan... it might not affect the taste but we want a smooth, creamy texture that simply melts in your mouth.
• After the milk mixture is ready, add it slowly to the egg mixture. Little by little, incorporate it while constantly mixing it with by hand with a whisk.
• Strain it into another bowl to get rid of clumps. This will result in the custard of the flan. It should be a consistency that is thicker than milk but thinner than a cooked egg custard.
• Let it sit for 15-20 mins. While it does so, proceed to making the caramel sauce.
• For the caramel sauce, get a sauce pot and add the sugar and water. You want to heat it on med-high heat for about 2-3 minutes. #SpoonTip: I suggest you don't stir it and just let it caramelize by itself. If you need to spread the water, hold the sauce pot handle and just move the pot side-to-side.
• After the caramel is amber color, pour equal amounts in the ramekins. It will start hardening fairly fast so be sure to work quickly. Let it sit until it hardens.
• Using a ladle, pour the custard filling into the ramekins.
• Place the ramekins in a large rectangular glass dish.
• Boil some water to pour in the glass dish. Make sure the water covers about 1/4 of the ramekins dishes.
• Bake at 300°F for 30-40 mins. #SpoonTip: You know the flan is ready when it jiggles a bit but not too much like liquid. You might want to cook it more, but that will make the custard have spots and a more egg-ish texture.
• Repeat step 5 for extra caramel sauce (optional). Just add the bourbon after it caramelizes.
• After the flan custards are ready, chill them for 4 hours.
• Get a knife and run it around the edges of the ramekin dishes. It's normal to see a lot of liquid when you do.
• Flip over each ramekin dish onto another dish. Get a SPOONful of the extra caramel sauce and pour it on the flan. Enjoy!

LATIN FLAN

Steps:

• In a small heavy bottomed saucepan, stir sugar and lime juice together until well mixed.
• If the sugar is well coated this will stop the caramel from crystallising while you are making it.
• With a wooden spoon, stir over medium heat until the sugar melts and turns a dark caramel colour.
• Pour the hot caramel into an 8 inch fround flat baking dish and telt the dish backwards and forwards quickly so that the caramel coats the bottom evenly.
• Combine egg yolks, vanilla, milk and condensed milk in a bowl.
• Stir in the egg white and mix until well blended.
• Pour into caramel-coated dish.
• Place dish in a larger baking pan and pour in enough boiling water to come halfway up the sides of the dish.
• Bake in a preheated oven[350 deg F] for 45 minutes to an hour, until a knife inserted in the middle of the custard comes out clean.
• Chill several hours or overnight.
• To serve, run a knife around the rim of the custard and invert it on a serving plate.
• Cut in wedges.

CLASSIC FLAN

Steps:

• Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
• Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
• Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.