FLAN
Food Network's Tyler Florence shares this delicious flan recipe that's sure to be a crowd-pleaser.
Provided by Tyler Florence
Categories dessert
Time 6h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.
- Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.
- Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.
- In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.
- To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
- When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.
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 »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #desserts #eggs-dairy #mexican #oven #dinner-party #holiday-event #puddings-and-mousses #stove-top #dietary #low-sodium #low-in-something #equipment #presentation #served-cold #4-hours-or-less
You'll also love
Ali Lala
[email protected]This flan was a bit too sweet for my taste, but overall it was still good. I think I would use less sugar next time.
snoesje loesje
[email protected]This flan is amazing! I've never had anything like it before. It's definitely a keeper.
KEBSON SARKI TV
[email protected]Yum! This flan is a new favorite in our house. It's so easy to make and it always turns out perfect.
Muhammad Rizwam Rizwam
[email protected]This flan is delicious! The texture is smooth and creamy, and the caramel sauce is rich and flavorful. I will definitely be making this again.
Malik naheed Malik naheed
[email protected]This was my first time making flan, and I'm so glad I tried this recipe. It came out perfectly! I was a little worried about the caramel sauce, but it was so easy to make and it turned out amazing.
Raheem Boy
[email protected]I've made this flan several times now, and it's always a hit. It's creamy, delicious, and the caramel sauce is perfect.
Dontony Foster
[email protected]This flan recipe was incredibly easy to follow. I'm not much of a baker, but this turned out perfectly! My family loved it.