This is probably my last post for the year. Tomorrow I will be going to Veracruz, Mexico for vacation, and to meet Ben’s mother and brothers and sisters. I’m a little bit nervous, but they seem very nice over the phone and so I think it will be a good trip. I am certainly looking forward to the hot sunny weather! Happy New Year!!
Anthony’s Flan (adapted from a recipe from a friend and co-worker named Anthony! duh!)
1 ½ cups of sugar
1/4 cup of water
1/8 teaspoon lemon juice
6 eggs, room temperature
¾ cup sugar
1 Tablespoon vanilla
½ teaspoon salt
1 (12-ounce) can evaporated milk
1 (12-ounce) can skim evaporated milk
Make the caramel that will go at the bottom of the pan when you bake it. This will end up being the top of the flan when you serve it.
Simply add both the sugar, water, and the lemon juice in a pan and stir until sugar is moistened. Let this boil on medium heat until it is a medium amber color.
(Ordinarily, I’d advise against letting a caramel get too dark, because that makes it bitter, but in this case, I feel that getting it a little bit dark allows greater contrast with the sugar and milk in the recipe, and that the bitterness is bearable, almost welcome.)
Remove from heat and pour to the bottom of the pan you will use to bake the flan. Pan will get hot from the sugar, so be careful, use a mitten or towel to handle. Swirl pan around to evenly coat the bottom with the caramel. Set aside.
Make the flan part by simply whisking all the ingredients together in a large bowl. Pour into the pan with the caramel and place into a larger pan and fill the larger pan with boiling water so that the smaller pan with the flan can bake sitting in a hot water bath, which will ensure that it bakes evenly. Pour enough water so that it goes up about an inch on the pan, but not too much water that the pan starts to float in the water bath.
Bake at 350 degrees F. until it is set, but still somewhat jiggly when you tap it. This can vary from 40-60 minutes, depending on the pan size used and the height of the flan in the pan.
For example, if you use a big pan, the flan won’t be too tall, and so it would take less time to bake.
I used a 9-inch pan with two inch sides, and it took about and hour and 10 minutes. At that point, I turned the oven off and let it sit in the oven still in the water bath for about 30 minutes, then placed everything on a wire rack, with the flan still in the pan, and the pan still in the water bath. For another 30 minutes.
Then took the pan out of the water bath and let sit on the counter for another 30 minutes, before placing the pan covered in the fridge for at least 4 hours to overnight before serving. Before serving, run a thin knife around the edges and invert into a serving dish with enough of a lip to keep the liquid from spilling out.
Enjoy and I’ll see you sometime in mid-January 2017!