Val and I are not big dessert eaters; but there are occasions when it seems just right. I love a good fruit pie or tart; and would never turn down a homemade scone or brownie. But what will really get my attention is something that the texture alone is worth the calories. I love Creme Brule or Pots de Creme; but the real deal is a flan. It is always something I look for on a dessert menu; yet I have never attempted one at home. Well, I’m happy to say, “No more!” It is surprisingly easy to make and looks so beautiful on a platter surrounded by berries. This can be made in a loaf pan or a 1 quart souffle dish. You can even divide the recipe into 4 individual ramekins. For our purposes today I will stick to a loaf pan.
One of the important things to remember is that you do have to make it at least one day ahead. I actually prefer two days, as I find it easier to unmold and is beautifully creamy yet firm. I also enjoy putting a tablespoon of Bourbon in it. This adds a deep, rich element. This optional however. If you decide no on the Bourbon, add an additional 2 teaspoons of vanilla.
INGREDIENTS:
2/3 cups cane sugar
2 large eggs, plus 5 egg yolks (I use farm fresh eggs from the farmers market)
1 (14-oz) can sweetened condensed milk
1 (12-oz) can evaporated milk
1/2 cup whole milk or half-and-half
2 teaspoons pure vanilla extract
1 tablespoon Bourbon
1/2 teaspoon salt
DIRECTIONS:
Adjust your oven rack to the middle position and preheat the oven to 300 degrees F.
In a small heavy saucepan, stir together the sugar and 1/4 cup water until sugar is completely moistened. Bring to a boil over medium-high heat and cook, without stirring, until the mixture begin to turn golden. At this step gently swirl the pan, and continue to cook until the mixture looks like the color of honey. Remove the pan from the heat and continue swirling until the sugar turns an amber color, about 20 seconds more. Carefully swirl in 2 tablespoons warm tap water until incorporated. Be careful as your mixture will bubble and steam.
Pour caramel into an 8-1/2 x 4 1/2 -inch loaf pan (or whatever vessel you have decided to use); Do not scrape out the saucepan. Your caramel will solidify in the loaf pan after you pour it (it’s supposed to). It will soften up again as it bakes. Set the loaf pan aside.
In a large bowl, whisk together the eggs and yolks until combine. Add the sweetened condensed milk, evaporated milk, half-and-half, Bourbon, vanilla and salt and whisk until incorporated. Strain the mixture through a fine-mesh strainer over an other bowl (you will be surprised when you see your bits of egg). We do this to guarantee that your flan will have the ideal texture. Pour the strained custard into your loaf pan over the set caramel. Cover the loaf pan tightly with aluminum foil.
Place the loaf pan in the center of a high-sided roasting pan to make a water bath or bain marie. Place the nested pans in the oven; then, using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the side of the loaf pan. Bake for 75 to 90 minutes, until the custard is set around the edges but still a bit jiggly in the center. The custard continues to cook as it sets completely. Carefully remove the pans from the oven, Remove the foil and leave the flan in the water bath for 1 hour to cool.
Remove the loaf pan from the water bath and wipe dry. Cover tightly with plastic wrap and place in the refrigerator overnight or up to 4 days.
To unmold flan, carefully slide a sharp knife around the edges of the pan. Invert on a platter with a raised rim (to hold your liquid caramel), by holding it upside down, then turn your platter over. If your flan doesn’t release immediately, let sit for a minute or two. Once the flan is released remove your loaf pan, and with a silicone spatula, scrape the residual caramel onto the platter. Arrange berries around the flan. Slice flan, adding sauce and berries around each slice. Leftovers (if there are any) can be covered loosely with plastic wrap and refrigerated for up to 4 days.
Serves 8-10
“Life is uncertain. Eat dessert first!” –Jacques Torres
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