The Perfect Latin Flan
The Perfect Latin Flan
Serves 8-10
This is simply the best flan that we've ever made. It's worth the effort, but do be sure to make this dessert at least one day prior to serving. Read on to see why...
Use a 8 1/2" by 4 1/2" (if you use a 9"X5" loaf pan, start checking for doneness at 1 hour).
Ingredients:
-2/3rd cup Sugar
-2 Large Eggs plus 5 large egg yolks
-1 (14oz) can of sweetened condensed mil
-1 (12oz) can of evaporated milk
-1/2 cup whole milk (or sub 2% but don't use skim)
-1 1/2 Tablespoons Vanilla extract
-1/2 Teaspoon salt
1) Stir together sugar and 1/4 cup water in medium heavy saucepan until sugar is completely moistened. Bring to boil over medium-high heat, 3-5 minutes, and cook, without stirring, until mixture begins to turn golden, another 1-2 minutes. Gently swirling pan, continue to cook until sugar is color of peanut butter, 1-2 minutes. Remove from heat and swirl pan until sugar is reddish-amber and fragrant, 15-20 seconds. Carefully swirl in 2 tablespoons warm tap water until incorporated: mixture will bubble and steam. Pour caramel into 8 1/2" by 4 1/2" loaf pan; do not scrape out saucepan. Set loaf pan aside.
2) Adjust oven rack to middle position and heat over to 300 degrees. Line bottom of 13 X 9-inch baking pan with dish towel, folding towel to fit smoothly, and set aside. Bring two quarts water to boil.
3) Whisk eggs and yolks in large bowl until combined. Add sweetened condensed milk, evaporated milk, whole milk, vanilla, and salt and whisk until incorporated. Strain mixture through fine-mesh strainer into prepared loaf pan.
4) Cover loaf pan tightly with aluminum foil and place in prepared baking pan. Place baking pan in oven and carefully pour all of the boiling water into the pan. Bake until center of custard jiggles slightly when shaken and custard registers 180 degrees, 1 1/4 to 1 1/2 hours. Remove foil and leave custard in water bath until loaf pan has cooled completely. Removed loaf pan from water bath, wrap tightly with plastic wrap, and chill overnight of up to 4 days.
5) To unmold, slide paring knife around edges of pan. Invert serving platter on top of pan and turn pan and platter over. When flan is released, remove loaf pan. Using a rubber spatula, scrape residual caramel onto flan. Slice and serve. (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.)