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Monday, April 1, 2013

All-Yolk Flan

Hi all-

Today I've got a very, very simple recipe for a dessert that is so rich and creamy and caramely it'll knock your socks off. I love flan. I don't know how many of you are too familiar with it, but I have had it primarily in Mexico and have been in love with it since first bite all those years ago. This flan, however, takes it to the next level. This flan won't be good for every occasion- sometimes you will want a lighter flan. But if you are in the market for a simple, special, and decadent dessert then this is it. Let's go!!

The sugar and a bit of water starting to heat up for the caramelized sugar.

The caramelized sugar on the left, and the eggs and milk on the right.

Pour the eggs and milks over the sugar. In this pic you can see that the pan is sitting in a larger 9x13'' pan- that's for the water bath.

The flan all baked up- resist the temptation to just dig in at this stage!

All-Yolk Flan
          water bath- for the water bath, place your pan of flan in the larger pan, and place in the oven. Then use a cup measure to pour hot/boiling water into the pan- less chance of spillage.
          baking pan-i used a pan that wasn't quite right- a pan which is less rounded would be better- any pan that's about the size of an 8x8'' round cake pan)
-8 egg yolks
-1 can evaporated milk
-1 can sweetened condensed milk
-1 cup sugar
Heat sugar and a little water in a pot and whisk occasionally until caramelized. Pour into the bottom of the pan you are using for your flan.
Whisk the eggs together, then whisk in the milks- do not over mix to avoid bubbles.
Pour egg mixture into the pan with the caramelized sugar.
Bake in a water bath at 350 F for 45+ minutes. Test for doneness with a toothpick.
Cool, then invert out of the pan so the caramelized sugar pours all over the flan. Enjoy!

The flan flipped out of the pan. You can see my pan was not quite the right shape from the way it stuck a bit on the edges, but fantastic nonetheless! So delish.

Savor it!
love, rue

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