Making vanilla bean flan is a training experience, in some-more ways than one –

My eldest son, who has never shown one singular iota of seductiveness in assisting me in a kitchen, got a fun assignment in Spanish class: Cook an snack and a dessert for your family and make a display about it.

He chose immature enchiladas and flan. we was tasked with guiding him. While we was happy to oblige, we had never done flan before, and there are some wily tools to it, as we found out.

He chose a recipes on his own, and we was disturbed about a canned milks since all a high-brow recipes we see online embody a pristine egg custard with complicated cream.

However, we went with his recipe and it incited out great, after a few fits and starts.

The initial problem was creation a caramel. After whisking it constantly on a initial try and carrying it re-crystalize, we schooled (via Martha Stewart on YouTube) that we should let your caramel boil though stirring it.

The second problem was anticipating a water-bath setup that worked. Our cake image was too large to fit into a customary 9-by-13-inch pan, though we found an oval stew that sufficed.

The custard here entirely filled a 9-inch cake image to a rim, though it baked only fine. If you’re shaken about carrying something so full, we competence wish to find a bigger vessel for a custard.

Also, we suggest regulating a portion platter a full in. or so bigger than a cake image or mold, as a runny caramel tends to get everywhere, as we found out.

We also found out that my son kind of likes cooking, that was a best outcome we could have asked for.


Adapted from Serves 8-10.

5 eggs

1 12-ounce can evaporated milk

1 14-ounce can honeyed precipitated milk

¾ crater sugarine for caramel

¾ crater sugarine for custard

1 tablespoon vanilla bean paste

2 tablespoons water

Preheat a oven to 350 degrees.

Prepare a H2O bath by fixation an dull 9-inch cake image into a roasting vessel or stew that will fit a plate. (You can also use a cake vessel or other mold for a flan.) Fill a outward vessel with adequate hardly simmering H2O to come adult ¾ of a side of a cake image or mold.

To make a caramel, warp ¾ crater sugarine with 2 tablespoons H2O over middle heat. Let it boil swirling spasmodic (do not stir!) until reduction is low brown. Pour it into a cake image and whirl a caramel fast so it coats a bottom and sides of a plate.

Blend a eggs until frothy. Add a milks, sugarine and vanilla bean pulp and mix until totally combined. Pour a custard on tip of a caramel and bake for 45 minutes, or until a toothpick extrinsic into a core of a flan comes out clean.

Cool on a handle shelve until room heat and upset onto a portion plate. Serve or cool until prepared to eat.

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