My amazing family size flan - terrific desert. Recipe
After trying so many ways to get the right taste and texture of the Flan I had in Puerto Rico 20 years ago...I have to announce that I hit it right on. You must try it!!! You will never look at other flans...
Ingredients
- heavy cream - 1 1/2 cups
- Regular milk - 1 1/2 cups
- Pinch of salt
- 3 eggs
- 3 egg yolks
- 1 1/2 vanilla bean scraped from all the goodies and keep the shells we gonna use them too
- 1/3 sugar
- For the caramel sauce :
- 1/2 cup sugar
- 2 tblspn water
- For the candied lime peel
- 2 fresh limes
- 1/2 cup sugar
- 1 cup sugar
Directions
- Making the caramel:
- Prepare a bowl with very cold water ( put a few ice cubes in)
- take a 10 x 2 inch hi round cake pan
- Add sugar and water over very low heat cover with aluminum foil to melt the sugar ( 2-3 mins) remove the foil increase heat to med-hi until deep Ambar color , remove from the heat to place on to top cold water bowl to stop the cooking leave it there for 5-8 mins
- In the mean time start with making the custard;
- Preheat the oven on 325 and adjust middle rack
- In a medium sauce pan add both milks and vanilla beans on medium heat for about 6 mins. Do not boil! Just when tiny bobbles showing around edges
- Remove from heat
- In a separate bowl add eggs, salt and sugar and whisk for 3 min then add in a low streams the hot milks whist for a minute then strain ; add it on top of the caramel
- Place it it on top of a deep wide pan and fill half way with boiled water. **** try not to get the water into the custard.
- Bake for 45 mins; let it cool on top of the counter completely then to the fridge for a couple hours
- Making the candied lime
- Peel limes and cut thin stripes
- Add 1 cup water and add limes to small sauce pan ; cook for 15 mins ; Strain limes and back to the pan with sugar and 3/4 cup water cook for 25 mins
- Strain and place on a cookie sheet with parchment paper sprinkle sugar on top and let it dry for a few hours
- Before serving to a big plate
- Take a large bowl add hot water place cake pan on top for 12 sec then wipe access of water ; place a plate on top and invert cake
- Garnish with limes
- Bon appetite and have a great time making it.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 8 servings | |
| Calories 327 | |
| Calories from Fat 102 | 31% |
| Total Fat 11.48g | 14% |
| Saturated Fat 6.55g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 70mg | 3% |
| Potassium 120mg | 3% |
| Total Carbs 54.41g | 15% |
| Dietary Fiber 0.4g | 1% |
| Sugars 52.87g | 35% |
| Protein 4.11g | 7% |
