FLAN DESSERT RECIPES

Steps:

• Preheat oven to 325°F.
• Prepare an ice bath and set aside.
• Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
• Bring a large pot of water to boil; keep hot until ready to use.
• Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
• Swirl pan occasionally, DO NOT STIR.
• Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
• Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
• Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
• Dry bottom of pan.
• Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
• In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
• In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
• Slowly add hot milk whisking constantly.
• Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
• Stir in Vanilla, and pour custard into ramekins or cake pan.
• Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
• Bake until center is set when gently touched with finger, 30 to 35 minutes.
• Remove from oven transfer to a wire rack to cool completely.
• Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
• To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
• Serve.

Steps:

• Set a rack in the center of the oven, and heat oven to 350 degrees. Have 6 (4-ounce) ramekins ready. Make the caramel: Combine sugar and tangerine juice in a small skillet or saucepan. Set over medium heat, stirring to dissolve sugar, and bring to a simmer.
• Simmer, stirring occasionally, until mixture begins to thicken, about 5 minutes. Continue simmering until mixture begins to caramelize and brown, stirring or swirling the pan, 5 to 6 minutes more. Let the caramel go as dark as possible without burning, to a deep brown color, then carefully pour a bit in the bottom of each ramekin, dividing the hot caramel among them evenly. Set ramekins aside at room temperature.
• Make the custard: Put the half-and half and sugar in a medium saucepan, and set over medium-high heat. Add bay leaves, rosemary (if using) and vanilla. Bring to just under a simmer, then turn off heat. Stir to dissolve sugar.
• In a medium bowl, whisk together eggs and tangerine juice. Whisk in the hot half-and-half mixture a little at a time.
• Strain the custard through a fine-mesh sieve set over a medium bowl. Set ramekins in a deep baking dish. Fill each ramekin with 1/2 cup of the strained mixture.
• Place baking dish on middle rack in the oven. Add hot tap water to baking dish so it comes halfway up the sides of the ramekins. Cover dish tightly with foil and bake until custards set, 25 to 30 minutes. Start checking at 15 minutes. When done, custards should look opaque and just a little wiggly. Insert a paring knife into the center of the flan to test. The knife should come out clean.
• Carefully remove ramekins from water bath and let cool to room temperature. Wrap and refrigerate for 4 hours or overnight.
• To serve, run a small knife around the inside edge of each ramekin to loosen the flan. Invert a dessert plate over the ramekin, then flip plate while securing ramekin. Tap or shake ramekin, lift from plate and the flan will release. Spoon any remaining caramel around flan. Garnish with tangerine segments, if desired.