Because flan (aka caramel custard for you non-Spanish speakers) is a wonderful thing.
There is the pale golden hue.
The hint of sweetness.
The richness of flavor with subtle undertones.
Loves to come together in a nice bath.
Solid but has some jiggle to it.
Best when cool.
Worth waiting for.
IT’S COVERED IN CARAMEL!
OK. So I’m not covered in caramel.
But I want to be.
I’ll stop now. 😀
But I really do like flan. And the class we’re currently taking is commercial pastry where we are studying the desserts that are most popular here on island. Of course, flan is one of the things Puerto Ricans love most. We also got to plate them however we desired.
Let me share the goodness:
I very kindly ate the ice cream on my mother’s plate. 🙂
She was giving class and I was NOT about to let it turn into soup on the plate.
Well, now that I’ve shared the yummy results of our labor, I will now share with everyone the recipe for the flan I made. It is not pictured in any of the above (those are cheese flan) because the one I made needed to cool and therefore will be plated tomorrow. So that means there will likely be even MORE flan shots tomorrow.
How lucky for y’all!
- 1/2 cup coconut cream
- 2 1/2 cup milk
- 1 tablespoon cornstarch
- 1/4 cup sugar
- 3 eggs
- 3 yolks
- Dissolve cornstarch with some cold milk. Set aside.
- Place rest of milk, coconut cream and sugar in a saucepan and place on medium heat. Stir until sugar is dissolved.
- Add cornstarch slurry and stir constantly until it just barely begins to boil. Take off heat.
- Beat eggs and yolks together. Add about a third of the heated milk to them and stir quickly.
- Pour this mixture back in with the rest of the milk and stir until mixture looks smooth, even and creamy.
- Pour into caramel bottomed containers of choice.
- Bake at 350F in bath-marie for 30-45 min or until it has set and a knife inserted in center just barely comes out clean.
- Allow to cool to room temperature or refrigerate until fully cool. Turn over onto serving plate only when about to be consumed.
- 1/2 cup sugar
- a little less than 1/4 cup water
- In a saucepan whisk water and sugar together until it dissolves. Put on medium-high heat and do NOT stir any further. If necessary, swirl pan but do not mix. Also, do NOT touch as caramel is VERY hot.
- Allow for mixture to boil until it colors to a rich amber tone.
- Very quickly pour caramel into bottom of selected pan. A couple of cupcake pans work very well for smaller portions such as those pictured above. Full 8″ cake pan for a complete flan or several custard cups or ramekins.
- pineapple compote for a pina colada flavor. Any other tropical fruit compote such as mango or passion fruit.
- Toasted shredded coconut.
- Dulce de leche sauce.
- A dollop of whipped cream.