Classic flan was not part of my mother's repertoire and therefore not a regular thing in our house. But now it will be in my adult cooking memories. I have a Live demonstration on Facebook Live from Friday July 31, 2020. Alejandra Baruch, friend and culinary professional, shares her childhood memories with making flan in Uruguay. She shows me how to make the flan on a stove top, ban marie style. It came out perfectly!
CLASSIC FLAN RECIPE
12 egg yolk
3 whole eggs
4 fluid ounce cups of whole milk
2 teaspoons vanilla extract or 1 whole vanilla bean
2 cups white sugar
For the custard mix
Prepare your flan mold with a light covering of butter.
If you are using fresh vanilla bean, cut the bean in the middle and scrape the flesh of the bean. Add the flesh to a sauce pot and the milk. Simmer until warm.
In a mixing bowl, add your egg yolks and whole eggs. Add the 1 cup of sugar. Mix until incorporated. Try not to create bubbles. Temper your egg yolk mixture with the warm milk by adding a stream of milk while whisking. Set aside.
In a heavy bottomed pot, add 1 cup of sugar and a 1 tablespoon of water to cover the sugar. It should look like sand. Let the sugar cook on medium to medium high heat. Leave the sugar to naturally dissolve and caramelize. Careful to not over caramelize the sugar. Once the sugar is golden brown, transfer to your mold and coat the bottom. Add your custard mix.
To cook on the stove top, use a a suitable pan to fill with water to reach halfway the side of the mold. Cover your mold with plastic wrap and place in the pan. Cook with a lid loosely. The time to cook your flan depends on the mold you are using. For a small custard mold, cook for 10minutes. You know the flan is ready when the flan doesn't have any watery parts and does not have any bubbles or holes in the texture of the flan. Turn the heat off when it is done. Carefully remove the molds. Cool for at least 15minutes. Turn over on to a serving plate.
You can serve at room temperature but refrigerate to store.
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