A Gourmet Flan Recipe

With a little extra garnish

This is a recipe that will make anyone smile at the first taste. This could be served at any 5 star restaurant without question.

It is such an easy recipe, that if you go look in your pantry you probably have all the ingredients at hand. You can start now!!!

This is a great dessert that goes really nice with some conversation and cup of coffee, and some Amaretto if you like.

I would suggest this Flan to even the toughest food critics, so enjoy.

1/2 cup sugar
2 1/2 tablespoons water
5 eggs, separated
1 8oz. can of condensed milk
1 12oz. can of evaporated milk
1 cup whole milk
1/2 teaspoon vanilla

Preheat oven to 350°F.
In a saucepan over a medium-high flame, pour sugar in, do not stir until almost completely liquid (it will cause the sugar to clump if not heated enough before stirring). Pour the mixture in the bottom of a 10-inch glass or ceramic pie pan and coat sides. Let cool (please do not stick your finger into the melted sugar it is like liquid glass and will burn you severely).
In a bowl, stir egg yolks and then add all the milks and vanilla. Mix batter well. In another bowl, whip egg whites until fluffy, not stiff. Fold whites into batter. Make sure you fold the egg whites in very well or they will float to the top while cooking and burn. You will get some of the egg white that rises during cooking this is normal, wait till it cools after cooking and this will peel off with no problems. Pour the mixture into the caramelized sugar-coated pie dish.
Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. Bake flan in water bath (Bein Marie) for 1 hour, (it can be up to twice as long, 1hour 45 minutes depending on the oven being used) until set in center. Let cool, then cover and chill overnight.(Can be made two days ahead, keep chilled.)

Birds eye view

To serve:
Allow flan to come to room temperature. Run a sharp knife around the edge to loosen. Place a serving plate that's slightly larger than the pie pan on top of the pie pan, and flip upside down. Gently remove the pie pan and cut the flan into wedges to serve. You can ad a dollop of fresh whipped cream for treat.

Makes 8 to 10 servings.


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