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Flan
Nb persons: 6
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| The Smoothest Flan Flan, a caramel-draped baked egg custard, means one thing to José Andrés: Spain. "I grew up smelling burnt sugar and vanilla," he says. He also grew up eating poorly made versions: dense, rubbery, and marred by air bubbles, the result of overcooking or forgoing the insulation of a water bath. "It's the flan I remember," he says. "I have a certain level of romanticism about it." At his restaurants Jaleo and the Bazaar by José Andrés, the chef skips the nostalgia. He cooks the custard longer at relatively low heat so the eggs gently coagulate, producing a silky mouth-feel. The flan separates—the bottom half is creamy, the top more jelled—a technical imperfection that happens to make for a delicious contrast. Which is why, like the flans of his youth, it's a mistake Andrés celebrates. Save Recipe Recipe by José Andrés Photograph by Peden + Munk April 2012 Ingredients | |
| 1/4 cup plus 1/3 cup | sugar |
| 2 large | eggs |
| 1 cup | heavy cream |
| 1 cup | half-and-half |
| 1 1/2 teaspoons | vanilla extract |
| Special Equipment: | |
| Six 4-ounce | ramekins |
| Preparation Preheat oven to 325°. Stir 1/4 cup sugar and 2 Tbsp. water in a medium heavy saucepan over medium-low heat until sugar dissolves. Increase heat and boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is medium-dark amber, 5–6 minutes. Working quickly, divide caramel among ramekins, coating bottoms evenly. Let cool until hard. Gently whisk remaining 1/3 cup sugar and eggs in a medium bowl. Add cream, half-and-half, and vanilla; gently whisk to combine (do not aerate). Let sit until sugar dissolves, about 5 minutes. Strain through a fine-mesh sieve set over a medium pitcher to eliminate air pockets. Place ramekins in a roasting pan lined with a kitchen towel; place pan on a large rimmed baking sheet. Divide custard among ramekins. Pour hot water into roasting pan to reach a little more than halfway up sides of ramekins. Cover pan with foil, crimping to seal. Carefully transfer to oven; cook for 25 minutes. Rotate pan. Cook until custard is set but center still jiggles when dish is nudged, 20–25 minutes longer. Uncover roasting pan. Let flan cool in pan for 30 minutes. Remove ramekins and let cool completely. Cover with plastic; chill overnight. Let stand at room temperature for 10 minutes before serving. Unmold flans onto plates. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Impressive Dinner Party Desserts Slideshow. nutritional information One serving contains: Calories (kcal) 260 | |
| Fat, (g) 21 | |
Saturated Fat (g) 12
Cholesterol (mg) 140
Carbohydrates (g) 17
Dietary Fiber (g) 0
Total Sugars (g) 14
Protein (g) 4
Sodium (mg) 140
Read More http://www.bonappetit.com/recipes/2012/04/the-smoothest-flan#ixzz1vXXHgPxZ
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