Wednesday, April 1, 2009
While I posted the microwave flan recipe earlier, this is a full real flan recipe. I believe it is originally from Emeril Legasse, but I made a few changes. This is one of my husband's favorites.
1 3/4 c. whipping cream
1 c. milk
pinch of salt
1/2 vanilla bean, split lengthwise
1 c. sugar
3 large eggs
2 large yolks
7 T. sugar
Combine cream, milk and salt in heavy medium sized 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.
Meanwhile, place sugar in another heavy medium saucepan. Begin to heat on low and allow sugar to melt. This is a slow process, and you must tilt and turn the pan swirling the sugar back and forth to help the melting process. Continue until syrup turns a deep amber. Quickly pour into an 8 x 8 glass pan or ramekins. Tilt to coat the bottom and sides before it hardens.
Heat oven to 350.
Whisk eggs, yolks, and sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour through small sieve and then into syrup coated 8 x 8 glass pan, (or ramekins.) Place baking dish within a 9 x 13 baking dish and fill halfway with hot water.
Bake until the center is set - generally about one hour (or 40 minutes for ramekins.) Transfer to rack and cool. Chill until cold, approximately 2 hours. Cover and chill over night. (Can be made 2 days ahead)
To serve, run small sharp knife around flan to loosen. Set in hot water for a few minutes, or gently heat bottom of baking dish on the stove for a few seconds to thin the syrup. Invert onto a serving dish, allowing syrup to run over flan.