Thursday, November 20, 2014
It's Holiday time!
And you need to bring something to the table that is impressive, but simple to make and easy to ack and transfer. Once this is cold, wrap the dish in foil, and pack a serving platter, a little take out container of whipped cream and diced mangos and you are set.
When you do the "flip" from the pie tin to the serving platter, you AND your dish will get attention! A good, simple flan is a perfect dessert after an holiday pig out!
This is an easy, delish recipe that utilizes evaporated milk. Why? Traditionally canned milk was the milk of choice in the island where refrigeration and proper packaging storing was not reliable and when you taste this flan, it will be very apparent that this THE milk to use.
1 cup cane sugar / split
¼ cup water
2 cups evaporated milk
4 large (local cage free) eggs plus one yolk
1 teaspoon vanilla extract
Pinch of salt
1 9 inch pie tin ( glass or ceramic is best)
Preheat oven to 350°F.
Stir ½ cup sugar and ¼ cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.When it is amber colored, pour into the pie pan and swirl.
Meanwhile heat the evaporated milk in a pot with the other half cup of sugar.
Stir milk and ½ cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk the eggs and yolk in a large bowl until lemony colored.
When warm but not boiling, slowly whisk the milk-sugar mix into the eggs.
Whisk in vanilla and salt.
Now pour in your custard.
To present and serve, run a thin knife around the edge of the flan to loosen.
Top with a serving plate larger than the circumference of the pie tin and flip to invert!
Serve wedges, drizzled with the caramel that I cooked with, garnish with very lightly sweetened whipped cream and fresh tropical fruit.
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