FLAN DESSERT RECIPE 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:

• 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.