A flan is an egg custard dessert that is very popular in Hispanic countries.Rich and delicious, it only requires a few basic ingredients.Anyone with an allergy to eggs or milk should not try it.
Step 1: Before you make flan, make your caramel and pour it into your baking dish.
The caramel needs time to set before the flan is poured in.When the caramel is still hot, pour it into the bottom of your baking dish.You can move on to the flan.
Step 2: You can make a basic caramel by melting white sugar on the stove.
All it takes is a heavy-bottomed pan and some sugar.Put the sugar in the pan and turn the heat up.When the sugar is the color of a bright copper penny, stir occasionally.Remove heat.A thick-bottomed pan is necessary here as it will hold and distribute heat well to prevent parts of the sugar from burning.Lighter pans make it easier to see when the sugar is done cooking.
Step 3: If you want a smooth caramel, make a "wet caramel" with water.
The method makes a smooth caramel by a long shot.Combine sugar, water, and lemon juice in a heavy-bottomed pan off the heat.Once mixed, heat on high heat until it starts to boil.Wait until it gets a copper penny color, then remove it from the heat, and let it cool.A crystal of sugar cubes is created by stirring the sugars.Stop stirring when it starts to boil.If you need to get some sugar out of the mixture, use a wet rubber spatula.
Step 4: A microwave caramel made with water and sugar.
It will have all the taste, but won't look like restaurant-quality caramel.In a microwave-safe glass cup, mix 1 cup sugar with 1/2 cup water.Microwave the sugar for 5 minutes.Don't take your eyes off the mixture after the 4 minute mark.Take it out of the microwave once it hits a copper color.Keep cooking if it isn't there by 5 minutes.
Step 5: When the caramel is cooking, preheat the oven to 350F/ 175C.
You want to work quickly once you have the caramel.If you want to cook the flans as soon as you're done mixing, you need the oven to be hot quickly.
Step 6: To coat the entire bottom of the baking dish, swirl the hot caramel around.
When the caramel comes off the heat, pour it into either a large pie pan or individual ramekins.The entire bottom of the dish needs to be coated.The sugar disc will top your flan.The sugar will be very hot.Do you want a smooth caramel?The syrup should be poured through a fine mesh strainer into the baking dishes.
Step 7: Add the two cans of milk and whip the 4 eggs together.
A smooth, well-mixed liquid is what you want.If you want to whip it together without spilling, use a large mixing bowl.
Step 8: Add any flavors or spices you want.
Though you don't want to go too far, this is a good time to lightly modify your flan.The richness of the dessert is brought out by the addition of vanilla.It is possible to add cinnamon and nutmeg, almond extract, or even 1/2 cup of shredded coconut.
Step 9: You can put the mixture into your pie pan.
You don't need a lot of room if you leave about a quarter inch at the top.
Step 10: Place the baking dish in a larger dish and fill it with hot water.
The water bath helps prevent the sugar from quickly liquefying.You will have a dessert that is more evenly cooked.Some cooks boil the water before putting it in the oven to get it close to the cooking temperature.A slightly firmer flan can be achieved by this.If you can't make a water bath as they cook.This will help keep the tops from burning.
Step 11: Cook for 1 hour until the flans are set and barely jiggle.
If you want to test further, stab a flan with a toothpick.It should come up clean when you remove it.Don't let the flans get too hot just yet.
Step 12: Remove the edges of the flan from the bowl with a knife.
You can easily remove the flan after it cools by cutting around it.
Step 13: It's best to chill and serve for at least 1-2 hours.
This will help the mixture keep its shape.
Step 14: The flan bowls need to be turned over.
The caramel should become the top of the flan.Place a plat on top of the dish and flip it.The flan should slide out easily if you cut the edges before hand.
Step 15: If you feel like making it, serve it with an extra drizzling of caramel sauce.
The caramel you cooked earlier will be hard by now, but you can always whip it up.
Step 16: The cream cheese can be added to the eggs and milk.
Leave the cheese out for a while and then blend it until it's soft.Continue mixing until smooth, then add the eggs and milk.If you have an even consistency, stop Blending and move on to the recipe.
Step 17: Condensed milk can be replaced with coconut cream.
The flan will have a hint of coconut without being strong.After mixing all the liquids and eggs together, toss in a 1/2 cup of shaved coconut to push it over the top.
Step 18: You can make an espresso flan with a touch of coffee.
Add the coffee and water to the wet ingredients, along with a pinch of cinnamon and a dash of vanilla.
Step 19: It's a good idea to add a pinch of fruit juice and/or lemon rinds.
For adventurous flan-makers, a cup of orange juice or pineapple juice is not uncommon.If you want a more subtle taste in your oranges or lemons, you can use half an orange or lemon and the juice and zest together.For a "Flan de Pina," or pineapple flan, use 2 cups of pure pineapple juice, and 1 can of Condensed Milk for liquids, then add 2 degrees of dark rum to cut the sweetness slightly.
Step 20: Add the chocolate chips to the milk and the eggs to make a flan.
The eggs could accidentally cook if you don't let the chocolate cool first.Remove the chocolate from the heat and mix it with the milk.