FLAN
Recipe #1:Carmelize 3/4 cup sugar in pan. In a separate bowl beat six
eggs until lemon colored. Add 3/4 cup sugar, 1 quart milk (whole), and 1 1/2
tsp. vanilla. Mix thoroughly. Pour mixture into pan (on top of the carmelized
sugar). Bake at 325 degrees 1 hour (or longer) until knife inserted in flan
comes out clean, smooth and light.
Recipe #2:
a) Natillas (for four)
Three cups whole milk; lemon peel; four egg yolks,
3 tbsps sugar
Bring milk with lemon peel to aboil; reduce heat, simmer 10 min.
Discard lemon peel. Beat egg yolks and put in top of double
boiler, with the sugar, until they turn pale. Stir in the
milk slowly. Cook in double boiler until the nixture thickens,
STIRRING CONSTANTLY. Sprinkle with vanilla powder. Cool and serve.
b) Flan (el legitimo, hay muchas variaciones)
For six: 3 whole eggs; 3 egg yolks; a bit of grated lemon rind;
6 tbsps sugar; 2.5 cups milk.
CARAMELIZED SUGAR: 10 tbsps sugar & 5 tbsps water: Heat sugar and
water in small skillet over moderate flame, STIR CONSTANTLY!!
When the sugar is golden brown remove and pour in six ove proof
cups.
Custard (u sease, el flan): Beat whole eggs and yolks together,
lightly.Add lemon rind sugar & milk. Pour into caramelized cups
and place cups in a pan of hot water (obviously without letting
the water in the cups, you nerds!) Cook on the stove for an hour,
medium flame. Transfer to 350 oF oven abd cook for another 25
min. A knife inserted in the custard must come out clean.
Remove cups from the water (notice, they are still there!),
cool and the refrigerate. To serve, loosen custard with a
knife and invert cup to a little dish.
Recipe #3:
Ingredients
2 eggs
10 egg yolks
4 cups milk
1 lemon
6 tbsp sugar
caramelized sugar
8 tbsp sugar
Instructions
In a non-stick mold, melt * sugar over low heat. Once the sugar has turned a dark golden, tilt
the pan to coat the bottom and sides.
Remove the pan from the from heat and let cool for at least a half-hour, tilting pan
occasionally to thicken the sugar coating.
Peel the lemon. Mix half of the milk with 3 tbsp sugar and the peels. Put the mixture in a
medium-size saucepan and cook slowly over low heat for 25-30 minutes, stirring constantly.
Remove from heat. Using a spoon, remove the lemon peels.
Lightly whisk the eggs and the egg yolks. Stir in 3 tbsp sugar and the rest of the milk.
Gradually pour in the boiled milk, stirring constantly. Once the milk in fully incorporated, pour
the custard mixture into the caramel-coated mold.
In a large pan, boil a generous amount of water. Place the mold in the pan of boiling water
(the water should reach halfway up the mold). Cook over a medium flame for 30 minutes.
Remove from the heat and transfer to a preheated oven and continue cooking at 180C for
another 30 minutes. To check the cooking point, insert a barbecue skewer or other pointed
object in the mold; when the skewer comes back clean, the custard is done.
Remove the custard from the heat. Cover and allow to cool at room temperature. Refrigerate
until ready to serve.
Just before serving time, unmold the custard by running a knife blade along the sides of the
mold. Carefully turn the mold over a serving plate. Hit the mold gently to ensure that no custard
is sticking to its sides, and lift the mold.
COOK'S TIP: After breaking the eggs, keep the shells - these, when added to the boiling water
in Step 6, can prevent the water from splashing on the custard.