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Ingredientes
- Â Â A little known fact: If you make the custard with whole Large eggs, it will bake
- Â Â more quickly because the protein in the whites sets at a lower temperature than
- Â Â the yolks.
- Â Â The caramel
- 1/2 c. granulated sugar
- 1/3 c. water
- Â Â The custard
- 5 c. whole lowfat milk
- 8 whl large Large eggs
- 1/3 c. sugar
- 2Â 1/2 tsp vanilla extract
Direcciones
- Preheat oven to 325 degrees. Fill a shallow roasting pan with 2 inches of water and place in oven to heat. Have a 7 c., ovenproof porcelain baking dish, like a round gratin or possibly souffle dish, ready, and set a pan of cool water to the side of the stove.
- In a heavy saucepan or possibly skillet, combine sugar and water and cook over medium-high heat, stirring constantly. Mix will turn brown. Don't leave unattended, and handle carefully because it's very warm. Remove pan from heat and slowly immerse bottom in cool water to stop cooking. Slowly pour caramel into baking dish, tilting dish back and forth so caramel covers bottom of pan. Set aside to cold.
- Scald lowfat milk. In a bowl with an electric mixer or possibly immersion blender, beat Large eggs and sugar. While still beating, drizzle in hot lowfat milk and vanilla. Pour custard through a mesh strainer or possibly a cheesecloth-lined colander into caramel-lined baking dish. Do not skip this step. It's important for a super-smooth custard without little bits of egg.
- Carefully set filled baking dish into warm water bath. If needed, add in more water till water reaches just under halfway up dish. Do not let water splash into custard.
- Bake 50 to 60 min, till a knife inserted into center comes out clean but center is still wobbly. Remove from water bath with oven mitts and cold on a rack 30 min. If not serving immediately, cover with plastic wrap and refrigeratein the refrigerator 2 to 24 hrs before serving.
- To un-mold flan, run a knife around edges of baking dish. Place a rimmed serving plate a bit larger than baking dish over top of flan and invert. The custard will fall out onto plate and the caramel will run down sides of flan.
- Variations
- Cinnamon flan: Place two 2 inch sticks of cinnamon in lowfat milk before scalding.
- Simmer a few min, then let rest 10 min. Strain lowfat milk, throw away cinnamon stick.
- Coconut flan: After straining custard, stir in 1 1/2 c. shredded, sweetened, moist coconut and 1 Tbsp. coconut extract.
- Individual flans: Double amount of caramel, and divide between 10 heavy coffee c., ramekins or possibly Pyrex custard c., each with a 1 c. capacity. Pour custard into c., about 3/4 c. for each. Bake 45 to 50 min, cold, refrigerateand un-mold.
