CREME CARAMEL flan - Paris Bistro style Recipe

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Creamy luscious custard flan reveals its jiggly personality. A syrupy, sweet, dark amber character lulls the smooth culinary classic to bed.

For a dedicated post...refer to:
http://www.foodessa.com/2017/05/paris-bistro-style-creme-caramel-flan.html

Servings: 6 portions
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Ingredients

  • . > (American /Metric measures) <
  • .
  • . > Caramel syrup:
  • . 1/4 cup (60ml) water
  • . 3/4 cup (165g) granulated sugar
  • . 1/4 cup (55g) Turbinado sugar (or use dark, brown sugar)
  • . >> Milk infusion:
  • . 2 cups (500ml) whole milk 3.25%
  • . 1 Vanilla pod, cut lengthwise and beans scraped (or use 1 tsp. (5ml) pure Vanilla extract)
  • . >>> Egg custard:
  • . 5 xLarge eggs
  • . 1 xLarge egg yolk
  • . 1/2 cup (110g) granulated sugar

Directions

  1. . Prepare a big roasting pan to later place the shallow 9 inch (23cm) oven-proof dish inside. Set aside. > For serving, a large dish with a slight rim is needed in order to capture the caramel sauce.
  2. . > Caramel syrup: In a small saucepan, place both sugars and water on MEDIUM heat . Do not stir it. Let it boil until a dark amber color appears. This will take anywhere between 15-17 minutes. Immediately, pour the caramel into the cake pan.
  3. . >> Milk infusion: With the same saucepan used for the caramel, pour the milk and add the vanilla beans as well as the pod. On MEDIUM heat, bring the milk to a light boil (bubbles will appear around the edges of the pot). Remove it from the heat and cover the pot to have the milk infuse for 15 minutes.
  4. . >>> Egg mix: In a medium bowl, vigorously whisk the eggs and the sugar by hand. Set aside only while the milk finishes infusing.
  5. . Pre-heat the oven to 325F/160C/Gas3. Position the rack in the center of the oven.
  6. . >>>> Custard assembly: Initially, while continuously whisking the egg and sugar mix, slowly stream in the warm milk. Afterwards, pour the rest of it and combine.
  7. . Place the prepared caramel pan into the roasting pan. Hold a fine mesh sieve over the caramel and pour the custard over top. Pour hot faucet water into the roasting pan so that it reaches halfway up the edges. BAKE for 45 minutes. Remove the cake pan from the water bath and onto a cooling rack for about 2 hours to cool. Refrigerate it for a minimum of 4 hours or overnight.
  8. . Serve: lightly run a knife around the edges of the pan. Place the pan for a minute in a sink filled with a decent amount of hot water in order for the caramel to soften and will be easier to unmould. Wipe the water away from the bottom before placing a large, rimmed serving dish over top. Quickly invert the cake pan. Wait 30 seconds and then remove the pan to divulge a luscious flan. Pour the remaining caramel over top. Serve cold.
  9. . Flavourful wishes from Claudia's kitchen...FOODESSA.com

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