Spanish Flan
by Chef Addie
YIELD: Serves 12-18 |
PREP TIME: 40 minutes |
COOK TIME: 60 minutes |
INGREDIENTS
Salad
- 12 eggs : 4 whole & 8 yolks
- 1 1/2 cups & sugar
- 2 cups water
- 1 cup sugar for the caramel
- 1/8 cup water
- 1 teaspoon vanilla extract
- 1/4 cup slivered lightly roasted almonds
DIRECTIONS
In a pot, mix together the water and the sugar to create a syrup. Cook until it boils on medium to high heat for about 10-15 minutes and set aside.
In another pot combine 1 cup sugar with 1/8 cup water and cook on medium to low heat until it caramelizes. Stay very vigilant while the caramel is cooking. It should be ready in 20-25 minutes. Once it caramelizes pour into rectangular glass mold (e.g. Pyrex®), making sure it covers the base and sides of the mold. Be very careful not to burn yourself.
Mix all eggs together in a bowl. Add syrup slowly stirring constantly, until folded. Pour the egg-syrup mixture into caramelized mold. Pour 3/4 cup water into an oven proof dish big enough for the mold to fit in. Place mold in the dish. Bake for 1 hour or until Flan is set. Bring it out of the oven and let cool for 20 minutes. Have a rectangular dish ready to turn it into. Decorate with slivered toasted almonds.
NOTES
The duration of cooking/baking the above recipe may vary. Please be very careful when cooking the caramel as it will be very hot and you hav e to pour it into the mold while it is HOT!