Classic Spanish Flan Recipe Recipe For Chicken

AUTHENTIC SPANISH FLAN RECIPE

Steps:

• Preheat the oven to 300°F (150°C).
• Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (3/4 cup volume) on a 13-inch baking dish. Fill the dish with hot water (use a kettle or the hottest water from the tap). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.
• Cook 1 cup of the sugar over medium-low heat for about 10 minutes until it liquefies and turns a light golden brown color. You'll need to keep a watchful eye on the sugar here, to stop it from burning.
• Take it off the heat and quickly pour it into the ramekins. If it starts to harden midway through, put it back on the heat and stir until it's smooth again. Set aside while you make the rest of the flan.
• In a large mixing bowl, gently mix together the eggs with the remaining 1/2 cup of sugar until creamy.
• Add the milk and vanilla and stir until well-combined.
• Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel. Cover each ramekin with aluminum foil and tightly seal. Bake in the oven for 40 minutes to one hour, or until it wobbles and jiggles when you lightly shake the ramekin. If making small ramekins you will likely only need 40 minutes. If making a large mold you may need the full hour. Quickly check and jiggle when unsure.
• Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).
• To serve, take a butter knife and run it around the inside of the ramekin. Quickly (and gently!) flip the ramekin over the plate. The caramel should run out to coat it as a sauce. If any of the caramel has hardened and stuck to the ramekin, just leave it!

SPANISH FLAN RECIPE

Steps:

• Preheat the oven to 350°F (175°C). Place six 1-cup ramekins in a 9"x13" casserole dish and fill with hot tap water until the ramekins are halfway submerged. Set aside.
• In a medium saucepan over medium-high heat, cook 1 cup (200g) sugar until sugar is completely dissolved, liquefied and golden brown in color. Stir constantly and make sure that you don't overcook it. The sugar burns very quickly. Immediately spoon evenly into prepared ramekins. If the sugar becomes hard when you spoon it into the ramekins, return it to the heat for a few seconds to re-liquefy it. Set aside.
• Meanwhile, in a large mixing bowl, using an electric mixer fitted with a whisk attachment, beat the eggs and remaining 1/2 cup (100g) sugar on medium-high speed until creamy, about 2-3 minutes. Add milk and vanilla* and mix to combine. Pour through a fine mesh strainer to remove almost all air bubbles. Divide evenly among the ramekins. Cover each ramekin separately with aluminum foil and seal tightly. Bake for about 60-70 minutes. The flan will wobble like a pudding or jelly when it's done. Don't overbake. Then remove from the water bath and allow to cool to room temperature. Chill in the fridge for 4 hours.
• Once cool and set, run a sharp, thin-bladed knife around the inside of the ramekins to break the seal between the flan and the ramekins. Then place a plate on top and turn the plate over. Shake the ramekins gently so that the flan falls out of the mold and onto the plate. The sugar syrup runs over the custard, so it is best to use a dessert plate with rimmed edges. Do not scrape the hardened sugar out of the ramekins. For easier cleaning, fill the molds with hot tap water and let stand until the hard sugar crust has dissolved. Store leftovers in the ramekins in the refrigerator for up to 1 day.

SIMPLE AND CREAMY SPANISH FLAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
• Pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
• Whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in pie dish. Cover baking pan with aluminum foil.
• Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
• Remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.

SPANISH FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
• In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
• Bake in preheated oven 60 minutes. Let cool completely.
• To serve, carefully invert on serving plate with edges when completely cool.