Flan
Ingredients:
3/4 cup Granulated sugar
1 tablespoon Water
1/2 teaspoon Lemon juice
1 1/2 cups Milk
4 Eggs
1/2 cup Condensed milk
1 tablespoon Vanilla extract
Method:
Combine 1/4 cup (2 ounces, 56 g) sugar, the water, and a few drops of fresh lemon juice in a pan. Over moderate heat, caramelize the sugar, cooking to golden brown. Do not overcook.
Pour the sugar into 4 ramekins. Set aside.
Preheat the oven to 325°F (163°C). Heat water for a hot-water bath.
Heat the milk in a nonreactive pan to just before a simmer and remove from the heat.
Combine the eggs, remaining sugar, condensed milk, and vanilla and pour in some hot milk to temper the eggs. Pour in the remainder of the milk and strain.
Pour the custard into the ramekins and pour hot water halfway up the side of the molds after the pan is in the oven. Bake until set, about 30 minutes. Test by inserting the blade of a knife into the center of the custard, taking care not to pierce the bottom of the flan. If the blade comes out clean, then it is cooked.
Remove from heat and cool completely before unmolding. Do not cool in refrigerator. (With the tip of a paring knife, go around the top where the custard is baked onto the ramekin, turn the ramekin upside down onto a dessert plate, and shake the ramekin sideways to release the custard.
Chef Tips:
The process of tempering is done in this recipe to prevent the eggs from cooking or scrambling when placed in the scalded milk.To temper the eggs, stir approximately 4 to 6 fluid ounces of the scalded milk into the beaten eggs to warm them gradually, then stir the egg mixture into the remaining scalded milk.
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