I haven't baked in more than 2 months and it's killing me. So today I decided to make 3 dishes, but involving a lot of other dishes. This recipe is for flan (a dish originated from Spain if you didn't notice). Usually I make my aunt's famous flan (around all the relatives), but I lost the recipe somewhere, so I decided to use this flan recipe off the web. Now, I'm haven't made it at the moment (I need to buy more ingredients), but I'm making 2 flans. I want to see how many eggs are good for flan (to my family's taste). So I'm making one with 4 eggs, the other with 5.Maybe they'll taste the same, maybe they won't. So I'm going to try it out. So this is the recipe:
FLAN:
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tbp vanilla extract
Extra Ingredient Tips:
(The more eggs added, the more dense and rich your flan gets, NOT fluffy and soft)
4-5 eggs instead of 3
add a tsp of cinnamon
add tsp of vanilla after your sugar melts
TIPS:
-When melting the sugar, keep the round dish warm in the oven so when you pour the sugar in, it won't start to harden so quickly
- When melting the sugar, make sure the sugar is spread out evenly around the saucepan and the heat is on low. Never raise it past medium, or else it will burn. Occasionally swirl, but not mix, the sugar. Be patient, it will melt. Make sure to melt it until it's completely liquefied. Do not keep it over the heat longer than that, or it will burn.
- When you pour the flan into the dish, pour it through a strainer to prevent lumps later on
- When you bake this, put it into a water bath. This means add hot water into another pan/dish (such as a rectangle pan 9X13"). Add the hot water until it reaches around 1-2 inches in the pan when the pan is on an oven rack (that way no one gets burned when trying to transport the hot water bath to the oven). Then carefully lay the flan-filled dish into the hot water. Push it into the oven then let it bake.
- I added cinnamon to both, and you'll find when you bake it the cinnamon will rise to the top.
- For my first flan I forgot to pour it through a strainer so I'm worried about its texture. But coming out of the oven it looked nice. My second flan I used a strainer, but when it came out of the oven it was blown up. So I let it sit on the oven rack while cooling and the bubble went down.
-so it turned out that my flan with 4 eggs was nice and smooth, and came out of the pan like butter. The flan with 5 eggs, crumbled out of the pan and was so extremely lumpy it overtook the actual taste. So now what? I recommend to all that using a max of 4 eggs for this flan is best.
Links:
Spanish flan: http://allrecipes.com/recipe/spanish-flan/
*update: it turned out 4 eggs for this flan comes out with much better results than using 5 eggs. I would recommend this to all.*
FLAN:
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tbp vanilla extract
Extra Ingredient Tips:
(The more eggs added, the more dense and rich your flan gets, NOT fluffy and soft)
4-5 eggs instead of 3
add a tsp of cinnamon
add tsp of vanilla after your sugar melts
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over low heat, melt sugar until
liquefied and golden in color. Carefully pour hot syrup into a 9 inch round
glass baking dish, turning the dish to evenly coat the bottom and sides. Set
aside.
3. In a large bowl, beat eggs. Beat in condensed milk,
evaporated milk and vanilla until smooth. Pour egg mixture into baking dish.
Cover with aluminum foil.
4. Bake in preheated oven 60 minutes. Let cool completely.
5. To serve, carefully invert on serving plate with edges when
completely cool.
TIPS:
-When melting the sugar, keep the round dish warm in the oven so when you pour the sugar in, it won't start to harden so quickly
- When melting the sugar, make sure the sugar is spread out evenly around the saucepan and the heat is on low. Never raise it past medium, or else it will burn. Occasionally swirl, but not mix, the sugar. Be patient, it will melt. Make sure to melt it until it's completely liquefied. Do not keep it over the heat longer than that, or it will burn.
- When you pour the flan into the dish, pour it through a strainer to prevent lumps later on
- When you bake this, put it into a water bath. This means add hot water into another pan/dish (such as a rectangle pan 9X13"). Add the hot water until it reaches around 1-2 inches in the pan when the pan is on an oven rack (that way no one gets burned when trying to transport the hot water bath to the oven). Then carefully lay the flan-filled dish into the hot water. Push it into the oven then let it bake.
- I added cinnamon to both, and you'll find when you bake it the cinnamon will rise to the top.
- For my first flan I forgot to pour it through a strainer so I'm worried about its texture. But coming out of the oven it looked nice. My second flan I used a strainer, but when it came out of the oven it was blown up. So I let it sit on the oven rack while cooling and the bubble went down.
-so it turned out that my flan with 4 eggs was nice and smooth, and came out of the pan like butter. The flan with 5 eggs, crumbled out of the pan and was so extremely lumpy it overtook the actual taste. So now what? I recommend to all that using a max of 4 eggs for this flan is best.
Links:
Spanish flan: http://allrecipes.com/recipe/spanish-flan/
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