I’m Going To Show You A Dessert That Homemade Flan.
- Some Heavy Cream
- Some Whole Milk
- Egg Yolk
- Vanilla Bean
You’re going to need some heavy cream, some whole milk, eggs, egg yolk, some sugar, a vanilla bean and then for the caramel. You’re gonna need some water and some sugar. Now this is going to be really simple but you need to just follow these simple steps. Now first thing we’re going to do is steep the milk mixture but before you do that you want to get you up into 350 and get a kettle or a little pot fill it with water and get that you know heating. You wanted to come up right below boiling point because we’re going to bake these in a water bath, and you want the water to be hot and I place my ramekins in the little dish like this. Just so that it holds them tightly and there’s enough room for the water to cover them pretty well okay so in a saucepan. what I’m going to do is I’m going to put in my heavy cream.
I’m going to put in my milk. Now if you don’t have heavy cream. You can do this with whole milk only it’s not going to be as rich but it’ll work so but not 2% not low-fat not 1% has to be whole milk now. I’m going to have this over medium heat and to that. I’m going to add in my milk my heavy cream all that and a vanilla bean. Now you guys know that I have a very hard time finding vanilla beans in my local supermarket but somehow recently they’ve gotten on the bandwagon and I’ve been able to find it and this makes a huge difference if you’re making flan if you don’t have it you can use extract but here’s what you do you take your vanilla bean. I’m going to cut it right down to the center because all the good stuff is in the middle like see all the little seeds that’s like gold to a baker those are fabulous and what you want to do is take you a little paring knife you but I’ve done half like I did and then kind of just run it down. You scrape them out that is what you’re looking for.
So I’m going to put those right in there along with the vanilla bean and a pinch of salt. I don’t know why I didn’t have it out you’re going to need just a pinch of salt. Like I always say salt is just important when you’re baking as it is when you’re making savory dishes so what you’re going to do is you know like the simmer. You know let this come up to a simmer right below boiling point. Then you’re going to turn it completely off and leave it alone for the remaining time they are going to be doing the caramel. So you let this come up to a simmer and then we’ll finish it off i cream mixtures up to a simmer right below boiling points, and I’m going to just turn it off. I’m going to just sit this aside because what I want to do is I want it to steep. I wanted to get all the vanilla flavor in there and it’s also going to cool down a bit so leave that aside. Now we’re going to make them going to start on the caramel now for the caramel the number one rule when you make caramel you can swirl but you must never stir.
I’m not going to go any round. Let’s just stay here until this turns deep amber color caramel is done and that is what you’re looking for not really quickly what I’ve done here is I have my ramekins. I’ve just sprayed with nonstick spray really fast.I’m going to the vibe mixture between my four ramekins. You need to do this really quickly because this will Harden don’t you worry now you just swirl until they’re just like that one layer. So you’re going to set that aside because now you’re gonna work on the remaining key on the egg yolks and all so hit that there that’s gonna be hot. You take a picture or a bowl whatever you have going to put in my eggs my egg yolk, and some sugar. Then I’m going to mix this until it’s well mixed and the sugar as dissolved just a little bit now to the eggs. You want to just slowly pour in your hot cream. I took out the vanilla bean that’s not going to go in there. Just I want to get all those little black seeds out because that’s important oops now just mix this until it’s all incorporated which doesn’t take very long at all, and then you’re going to just fill up your ramekins just divide the mixer and just evenly so go go.
You’re going to set your hot water that was in your tea kettle. You’re going to fill up until there’s just enough water that it goes up halfway up the ramekins now I’m going to put these into the oven at 350 for 35 to 40 minutes or until they’re set and then I’m going to let them cool for a couple of hours or you can even let them cool completely overnight in the fridge obviously. Then.we’ll serve them up together I just took my flan out of the fridge now remember this baked in a water bath at 350 for about 40 minutes and then. I let them cool completely on the counter and then I pop them into the fridge for a minimum of two hours but you can do this up to overnight so if you’re having you know dinner party one night and you want to get ahead of yourself just make these a night before and they’ll be perfect when you want to serve them.