Monday, March 24, 2008

Tuesdays With Dorie - #5

I halved the flan recipe, but kept the caramel the same after reading the reviews by other bakers. My only mistake was filling the water bath too high, and the water boiled and splashed into one of the mini-flans. I don't really like sweet creamy, egg dishes, so I wasn't overly fond of this, but my husband loved it.


Caramel Topped Flan

For the Caramel
1/3 cup sugar
3 tbsp water
squirt of fresh lemon juice

For the Flan
1-1/2 cups heavy cream
1-1/4 cups whole milk
3 large eggs
2 large egg yolks
1/2 cup sugar
1 tsp pure vanilla extract

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Line a roasting pan or a 9-x-13-inch baking pan with a double thickness of paper towels. Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat.
Put a metal 8-x-2-inch round cake pan-not a nonstick one-in the oven to heat while you prepare the caramel.

To Make the Caramel: Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes-remove the pan from the heat at the first whiff of smoke.
Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.

To Make the Flan: Bring the cream and milk just to a boil.
Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks and sugar. Whisk vigorously for a minute or two, and then stir in the vanilla. Still whisking, drizzle in about one quarter of the hot liquid-this will temper, or warm, the eggs so they won't curdle. Whisking all the while, slowly pour in the remainder of the hot cream and milk. Using a large spoon, skim off the bubbles and foam that you worked up.

Put the caramel-lined cake pan in the roasting pan. Pour the custard into the cake pan and slide the setup into the oven. Very carefully pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don't worry if this sets the cake pan afloat.) Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there. A knife inserted into the center of the flan should come out clean.

Remove the roasting pan from the oven, transfer the cake pan to a cooking rack and run a knife between the flan and the sides of the pan to loosen it. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.

When ready to serve, once more, run a knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan-the flan will shimmy out and the caramel sauce will coat the custard.
Yield: 6 to 8 Servings

14 comments:

CB said...

Looking good. Great job!
Clara @ I♥food4thought

Annemarie said...

Good job! It looks delicious!

Mary Ann said...

yours looks good. my husband loved it as well!

Marie said...

I think your flan looks wonderful. My husband really loved this as well!

Erin said...

Great job with the flan!

Dianne said...

It looks great! I didn't really care for the last recipe myself. I think there is something for everyone in the book, but we don't like them all. :)

Rebecca said...

Nice job! I wasn't fond of this one either, and my husband is totally holding out for the gooey chocolate cakes. ;)

Mevrouw Cupcake said...

Count it as another skill under your belt!

Melissa said...

I don't care too much for flan either. But, TWD certainly makes us try new and different things!

Heather said...

Looks tasty! I'm not to sure how I feel about flan yet. May have to make it again to decide!

Rachel said...

Glad the mister liked it!

The Frosted Bake Shop said...

Looks great.

Natalie said...

Looks good! I'm still on the fence about the flan, but I'm willing to give it a shot with the coconut milk just to make sure. :)

Jaime said...

sorry you didn't like it much, but it looks great!