Flan

Name: Flan
Prep time: 6 h 25 min
Cook time: 6 h 25 min
Total time: 6 h 25 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 1 cinnamon stick; 2 larges egg yolks; 3 larges eggs; 473 milliliters heavy cream; 1 lemon, juiced; 1 pinch Pinch salt; 355 milliliters sugar; 1 vanilla bean, split and scraped; 2 Tbsps water

Flan might be just the European recipe you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. This dessert has 522 calories, 5g of protein, and 33g of fat per serving. This recipe serves 6. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up cinnamon stick, egg yolks, juice of lemon, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 6 hours and 25 minutes.

Instructions

To make the caramel: have ready a 2-quart round flan mold and a large roasting pan.

Ingredients you will need

Caramel

Equipment you will use

Roasting Pan

Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan.

Ingredients you will need

Sugar

Water

Equipment you will use

Frying Pan

Pot

Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon.

Ingredients you will need

Sugar

Syrup

Equipment you will use

Frying Pan

Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.

Ingredients you will need

Lemon Juice

Caramel

Equipment you will use

Roasting Pan

Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.

Ingredients you will need

Water

Equipment you will use

Oven

Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.

Ingredients you will need

Cinnamon

Vanilla

Cream

Equipment you will use

Sauce Pan

In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt.

Ingredients you will need

Egg

Cream

Sugar

Egg Yolk

Salt

Equipment you will use

Bowl

Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth.

Ingredients you will need

Cream

Egg

Equipment you will use

Measuring Cup

Whisk

Sieve

Pour the custard into the caramel-coated mold.

Ingredients you will need

Caramel

Custard

To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly.

Ingredients you will need

Custard

Water

Equipment you will use

Roasting Pan

Oven

Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.

Ingredients you will need

Water

When you are ready to serve, run a knife around the inside of the mold to loosen the flan.

Equipment you will use

Knife