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Mexican Flan

Sat, 30 May 2020

Mexican Flan

CHEF: Lily Ramirez-Foran

 

Ingredients:

 

For the Caramel:

  • 300 grams Caster Sugar
  • 75 mls Water

 

For the Custard:

  • 300 mls Full Fat Milk
  • 100 mls Double Cream
  • 1/2 Mexican Cinnamon Stick
  • 5 egg yolks
  • 175 grams Caster Sugar
  • 1 tsp Vanilla Extract
  • Pinch of Sea Salt
  • Boiling water (for cooking in a water bath)

 

 

Method

 

1.Preheat the oven at 180 C.

 

2.Put the sugar and water for the caramel in a small pot in the hob at medium heat and leave it untouched until sugar starts dissolving and turning into an amber golden colour, only then you can stir it if needs be.  It might take 12-15 minutes to turn into caramel.

 

3.Pour the caramel immediately into the mould of your choice, swirling around quickly so that it covers the bottom and some of the side of the tin; do it quickly so the caramel doesn’t harden and make sure to use gloves as the tin will get hot. Set aside to allow the caramel to harden.

 

  1. Put milk, double cream and cinnamon in a pot at medium heat until it starts simmering. Take it off the heat and let it rest for 10-15 minutes, this will infuse the milky cream with the cinnamon flavour. 

 

  1. While milk rests, pour the egg yolks, sugar, vanilla extract in a bowl and whisk by hand to combine.

 

  1. Take the cinnamon stick out of the creamy milk and discard.

 

  1. Pour the warm, creamy milk over your egg yolk mixture slowly and making sure to whisky gently to combine. Don’t whisk too vigorously as you don’t want to create air bubbles, you are just combining everything and dissolving the sugary yolks into the cream.

 

  1. Pour this mixture over the prepared mould and set on a deep oven tray. Pour the boiling water on the tray to form a water bath, so that half of the mould or ramekins are submerged in water. This will allow for a gorgeous, creamy flan.

 

  1. Carefully place the baking tray in the hot oven and cook uncovered for 35 to 40 minutes for a large flan. By now, the flan would have form a brown crust on top. Don’t worry if the flan looks wobbly in the centre, it will finish off setting in the fridge. 

 

  1. Take out of the oven and let the flan cool down. Refrigerate for 4 to 6 hours.

 

  1. When you are ready to serve, submerge a knife of spatula in hot water and run it on the sides of the mould to loosen the flan up.

 

  1. Dip the bottom of the flan tin in boiling water for 10 seconds to loosen the caramel from the bottom too. Demould making sure all the caramel drips on top.

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