The Perfect Flan

Spanish Flan  Recipe

 Okay, don’t shoot me but this is really my favourite Flan/Baked Custard recipe. Low fat it ain’t, but good…it sure is. From Epicurious.com ( link below) this one never fails to make my relatives smile and it is so simple too.

 Ingredients
  • 1 3/4 cups whipping cream
  • 1 cup milk (do not use low-fat or nonfat)
  • Pinch of salt
  • 1/2 vanilla bean, split lengthwise
  • 1 cup sugar
  • 1/3 cup water
  • 3 large eggs
  • 2 large yolks
  • 7 tablespoons sugar

Preparation

  1. Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.
  2. Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
  3. Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.
  4. Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)
  5. To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve. I like to serve with fresh sliced strawberries, figs or sprinkled with toasted slivered almonds

Yield: Serves 6

Read More http://www.epicurious.com/recipes/food/views/The-Perfect-Flan-1902#ixzz2Q1l7daim

Published by maisievanriel

Welcome to my website. My name is Maisie Vanriel and I am a Registered Dietitian. I am a graduate of The University of Toronto with an Honours Bachelor of Science degree in Food and Nutritional Science and a Diploma in Food Safety from the Guelph Food Technology Centre. I realized a few years ago that some of the best times I have had in my career as a Dietitian have been those times when I was writing. For many years I was part of the Editorial Advisory Board of Diabetes Dialogue Magazine (The Canadian Diabetes Association) which afforded me the opportunity to write articles and editorials on diabetes. I contributed to the first Ontario Healthy Eating Manual and recently reviewed the lesson plans in the updated version launched this March 2012. In May of 2011, I won the Toronto Star’s MoneyVille section Next Blogger’s contest beating out 265 other contestants for the chance to write on nutrition and sensible shopping. My winning Blog was entitled: 5 things your grocery store won’t tell you. Writing is one of my favourite ways of communicating and like cooking it relaxes me; so in some ways your allowing me to communicate with you will contribute to my health and I hope in return I can contribute to your health and wellbeing. The inspiration for this website is my grandmother who lived 97 years and enjoyed excellent health for almost all of those 97 years. She believed in healing power of herbs, a plant-based diet and in paying attention to the type of fuel (food) that she put in her body. So my postings will be less about the constant stream of research and studies around what and how to eat and more about reminding us that we have always known how to eat. We just need to get back in tune with our bodies and focus on providing it with the best possible fuel, quality foods.

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