8/22/2017
Flan de Leche
2 1/2 cups sugar
3 cups whole milk
2 strips lemon zest
1/8 t salt
6 large eggs
2 egg yolks
1/2 t pure vanilla extract
>how to make<
*To unmold, run a thin sharp knife around the edges.
*Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together.
*The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top.(If the flan does not come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.)
*Serve chilled in slices.
-serves 10-
Note: I adapted the recipe from New York Times.
3 cups whole milk
2 strips lemon zest
1/8 t salt
6 large eggs
2 egg yolks
1/2 t pure vanilla extract
>how to make<
*Pour 1 cup sugar and 3 T water into a saucepan, preferably one that is white or light-colored inside.
*Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water.(Do not stir.)
*Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total.
*Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.
*Immediately pour caramel into a 9" X 5" loaf pan and swift to coat the bottom evenly. Set aside to harden.
*Heat oven to 325 degrees.
*In a saucepan or microwaveable bowl, combine milk, lemon zest, salt and remaining 1 1/2 cups sugar.
*Over low heat or in the microwave, heat through, stirring to melt the sugar. Set aside.
*In a blender, combine eggs, egg yolks and vanilla. Blend until smooth.
*Remove the lemon zest strips from the hot milk mixture.
*With the blender running, gradually pour the milk mixture into the eggs.
*Go very slowly at first so that the eggs don not cook form the heat of the milk. Blend just until smooth.
*Pour egg-milk mixture into the caramel-lined pan.
*Place a 9" X 13" baking dish in the lower third of oven.
*Carefully place the loaf pan in the baking dish.
*Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan.
*Bake 60 to 90 minutes, until flan is set but still jiggly in the center.
*Remove flan from water bath and cool on a rack for 30 minutes.
*Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days.
(The caramel will soften as it sits.)
*To unmold, run a thin sharp knife around the edges.
*Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together.
*The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top.(If the flan does not come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.)
*Serve chilled in slices.
-serves 10-
Note: I adapted the recipe from New York Times.
Labels: flan de leche recipe, Flan recipe
