Ingredients
For a 8-inch pan
Caramel
100 grams (1/2 cup) granulated sugar
3 tablespoons sugar
Custard
500 ml (2 cups) whole milk
4 whole eggs
4 egg yolks --substituted for 60 grams creams cheese
100 grams (1/2 cup) granulated sugar
1/4 teaspoon coarse Kosher salt
1 teaspoon vanilla
Directions
Preheat ban maire container at 325 degrees
40 or 60 minutes, maybe longer until there's a slight giggle of the center of the custard.
- Preheat the oven to 300°F (150°C), and place six 6-ounce ramekins in a 9x13-inch pan with sides. Fill a kettle with water and keep it on the boil.
- Melt 1 cup (200g) of the sugar over medium-low heat until it is turns a golden caramel color, about 10 minutes. Avoid stirring the mixture, and watch it closely to prevent burning.
- Once the caramel is a good color, immediately remove it from the heat and quickly pour it into the ramekins. If it starts to harden, put it back on the heat until it softens.
- In a large mixing bowl, beat the eggs and remaining ½ cup (100g) of sugar until creamy. Add the milk and vanilla and stir until well combined.
- Divide the custard evenly among the six ramekins, pouring on top of the caramel. Cover each one with foil and place in the 9x13-inch pan.
- Fill the pan with boiling water halfway up the sides of the ramekins.
- Bake at 300°F (150°C) for 50-60 minutes, or until it jiggles when you lightly shake the ramekin. The flan is cooked when it has an internal temperature of 175°F (79°C) in the center.
- 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. Place a plate on top of the ramekin and invert it, then remove the ramekin to reveal the flan. Serve immediately.
Notes
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