Rancho De Chimayo Flan Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
CUSTARD
2 1/4 cup: Canned evaporated milk,
1 1/2 cup: Sugar,
3/4 cup: Water,
6: Eggs,
1 1/2 tsp: Vanilla,
CARAMEL
1/4 cup: Sugar,
Directions:
Preheat the oven to 300F. Set 8 custard cups or other heat-proof
cups on a counter within easy reach of the stove. To prepare the
custard, combine the ingredients in a double boilers top pan. Beat
with a whisk, or with a hand mixer at medium speed, for about 1
minute, or until the mixture is well blended and begins to froth at
its rim. Insert the pan over its water bath and heat the mixture over
medium-low heat until it is warm throughout. Do not let the custard
boil. Keep it warm over very low heat while preparing the caramel. To
prepare the caramel, place the sugar in a small, heavy saucepan or
skillet. Cook over low heat, watching as the sugar melts into a
golden-brown syrup. There is no need to stir unless the sugar is
melting unevenly. When the syrup turns a rich medium brown,
immediately remove the pan from the heat. Carefully pour about 1
teaspoon of caramel into the bottom of each custard cup. The syrup
in the cups will harden almost immediately. The quantity of syrup
allows a little extra in case some of it hardens before you get all 8
cups filled. To assemble the flan, pour the warmed custard mixture
equally into the cups, and place them in a baking pan large enough to
accommodate all the cups with a little room for air circulation. Add
warm water to the pan, enough to cover the bottom third of the cups,
and bake for 1 3/4 hours. Check to see if the custard is firm and its
top has just begun to color a light brown; if not, bake for up to 10
minutes more. Remove the cups from the oven and let them cool for 15
to 20 minutes at room temperature. Cover the cups and refrigerate
them for at least 3 hours or overnight. Just prior to serving, take
the cups from the refrigerator and uncover them. Unmold the first
dessert by running a knife between the custard and the cup. Invert
onto a serving plate. Repeat with the remaining flans and serve.
Source: The Border Cookbook by Cheryl Alters Jamison and Bill
Jamison. MM: Lyn.
Source from luhu.jp
cups on a counter within easy reach of the stove. To prepare the
custard, combine the ingredients in a double boilers top pan. Beat
with a whisk, or with a hand mixer at medium speed, for about 1
minute, or until the mixture is well blended and begins to froth at
its rim. Insert the pan over its water bath and heat the mixture over
medium-low heat until it is warm throughout. Do not let the custard
boil. Keep it warm over very low heat while preparing the caramel. To
prepare the caramel, place the sugar in a small, heavy saucepan or
skillet. Cook over low heat, watching as the sugar melts into a
golden-brown syrup. There is no need to stir unless the sugar is
melting unevenly. When the syrup turns a rich medium brown,
immediately remove the pan from the heat. Carefully pour about 1
teaspoon of caramel into the bottom of each custard cup. The syrup
in the cups will harden almost immediately. The quantity of syrup
allows a little extra in case some of it hardens before you get all 8
cups filled. To assemble the flan, pour the warmed custard mixture
equally into the cups, and place them in a baking pan large enough to
accommodate all the cups with a little room for air circulation. Add
warm water to the pan, enough to cover the bottom third of the cups,
and bake for 1 3/4 hours. Check to see if the custard is firm and its
top has just begun to color a light brown; if not, bake for up to 10
minutes more. Remove the cups from the oven and let them cool for 15
to 20 minutes at room temperature. Cover the cups and refrigerate
them for at least 3 hours or overnight. Just prior to serving, take
the cups from the refrigerator and uncover them. Unmold the first
dessert by running a knife between the custard and the cup. Invert
onto a serving plate. Repeat with the remaining flans and serve.
Source: The Border Cookbook by Cheryl Alters Jamison and Bill
Jamison. MM: Lyn.
Source from luhu.jp