The Perfect Flan

Name: The Perfect Flan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 3 larges eggs; 237 milliliters milk (do not use low-fat or nonfat); 1 pinch Pinch of salt; 7 Tbsps sugar; 1 vanilla bean, split lengthwise; 79 milliliters water; 414 milliliters whipping cream; 2 larges yolks

The Perfect Flan is a gluten free and vegetarian dessert. One portion of this dish contains approximately 6g of protein, 30g of fat, and a total of 365 calories. This recipe serves 6. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is typical of European cuisine. A mixture of sugar, vanilla bean, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Position rack in center of oven and preheat to 350°F.

Equipment you will use

Oven

Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat.

Ingredients you will need

Vanilla Bean

Cream

Seeds

Milk

Salt

Equipment you will use

Sauce Pan

Remove from heat and let steep 30 minutes.

Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.

Ingredients you will need

Caramel

Custard

Sugar

Syrup

Water

Equipment you will use

Pastry Brush

Baking Pan

Oven Mitt

Ramekin

Sauce Pan

Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam.

Ingredients you will need

Egg Yolk

Cream

Sugar

Egg

Equipment you will use

Whisk

Bowl

Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins).

Ingredients you will need

Custard

Equipment you will use

Ramekin

Sieve

Pour enough hot water into baking pan to come halfway up sides of ramekins.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Ramekin

Bake until centers of flans are gently set, about 40 minutes.

Equipment you will use

Oven

Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.

Ingredients you will need

Caramel Sauce

Shake

Equipment you will use

Ramekin

Knife

Equipment

Ingredients

Servings:

3larges

eggs 237milliliters

milk (do not use low-fat or nonfat)1pinch

Pinch of salt 7Tbsps

sugar 1

vanilla bean, split lengthwise 79milliliters

water 414milliliters

whipping cream 2larges

yolks

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Torres Sangre de Toro Tempranillo. It has 4.2 out of 5 stars and a bottle costs about 8 dollars.