CARAMEL RICE FLAN
In Catalonia, many of the rice dishes are made with short grain rice. The pillowy texture of the short grains reminds me of tapioca, with a grainier bite. Short grain rice is also starchier than long grain, which helps the eggs bind the custard. Combining whole eggs and yolks would make the flan rich and light.
Provided by Melissa Clark
Categories project, dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 300 degrees. Lightly butter, or use cooking spray, on a 1 1/2-quart soufflé dish (preferably nonstick). In a medium saucepan, bring 2 cups water to a boil. Stir in rice and cook for 15 minutes. Drain, then add rice to a medium saucepan with 4 cups of the milk, the cinnamon sticks and the ground cardamom. Bring to a boil, lower the heat, and simmer for 30 minutes, stirring occasionally, or until the rice is very tender. Drain away any milk that has not been absorbed, then put rice into a medium bowl and stir in the lemon zest.
- To make the custard, in a medium saucepan, over medium-low heat, combine the remaining 3/4 cup milk, the cardamom pods and the cream. Meanwhile, in a medium bowl whisk together the eggs, yolks, salt and 1/3 cup of the sugar. When the milk mixture comes to a simmer, slowly ladle it into the egg mixture, whisking constantly. Pour the mixture through a strainer back into the pan (discarding cardamom), then stir in the rice.
- To make the caramel, in a heavy small saucepan stir together the remaining cup of sugar and 1/4 cup water and bring to a boil. Cook over high heat for 5 to 8 minutes, swirling the pan occasionally, until the mixture turns a honey-amber shade. Immediately pour into the soufflé dish, swirling to make sure the caramel coats about 3/4 of the height of the dish.
- Without waiting for the caramel to harden, immediately pour the rice mixture into the caramel-coated soufflé dish. Fill a large roasting pan halfway with very hot tap water, and place the soufflé dish in the roasting pan. Cover roasting pan tightly with foil and punch several holes in the foil in the corners of the roasting pan. Place the pan in the center of the oven and bake for about 2 hours (start checking after 1 hour and 45 minutes) or until the custard is set around the edges but the center still jiggles slightly. Remove dish from the water bath, cool on a rack, then refrigerate until set and cold, at least 6 hours or preferably overnight.
- To serve, place the soufflé dish in a large bowl filled with enough boiling water to come halfway up the side of the soufflé dish. Let stand for 20 minutes, dry the bottom of the soufflé dish, then run a knife around the edge of the custard and turn it out onto a platter. (It will stick and not look picture perfect.) Serve with a spoon.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 135 milligrams, Sugar 33 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Prince Walter
[email protected]This flan was a little too sweet for my taste.
Sapphire Qualls
[email protected]I'm not a big fan of flan, but this recipe was really good.
A series
[email protected]This flan was delicious! The caramel sauce was perfect.
Ehtisham Shamy
[email protected]I love this recipe! It's so easy to make and always turns out perfect.
Altaf ahemad 4g784
[email protected]This is the best flan recipe ever!
Abdelrhman Osama
[email protected]This flan was so easy to make. I just followed the recipe and it turned out perfect. I will definitely be making this again.
GW SOUROV YT
[email protected]I had a hard time getting the caramel sauce to turn out right. It kept crystallizing. I finally got it to work by using a candy thermometer.
Jayden D666
[email protected]This flan was a bit too sweet for my taste, but it was still good. The flan was creamy and smooth, and the caramel sauce was rich and flavorful. I think I would use less sugar next time.
Inder Romania
[email protected]I am not a big fan of flan, but I thought I would give this recipe a try. I was pleasantly surprised! The flan was very good. It was creamy and smooth, and the caramel sauce was rich and flavorful. I will definitely be making this again.
Ezra Strauss
[email protected]This is the best flan recipe I have ever tried. It is so easy to make and always turns out perfect. The flan is creamy and smooth, and the caramel sauce is rich and flavorful. I love that I can make it ahead of time and it still tastes great.
Hridoy Hasan
[email protected]I made this flan for a dinner party and it was a hit! Everyone loved it. The flan was creamy and smooth, and the caramel sauce was rich and flavorful. I will definitely be making this again.
Tiffany Sommerville
[email protected]This caramel rice flan is a delicious and easy-to-make dessert. The combination of the creamy custard and the sweet caramel sauce is perfect. I highly recommend this recipe!