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December 07, 2010

Crème Caramel III

I actually had time last month to try out another recipe of Crème Caramel aka flan. I've been craving something creamy and with all the cakes I made that used egg whites, I had some egg yolks to use up. This is from Dorie Greenspan’s Cookbook Baking: From My Home to Yours - Caramel-Topped Flan.

I made individual flans. Unless I did something wrong, there wasn't enough caramel for the ramekins. I had to make 2 batches and even after that, I thought I could use a little more. The ATK Recipe used a full cup of sugar for the caramel. If I were to make flan again, i'd definitely use Dorie's custard recipe and ATK's caramel. Out of the 3 recipes I've tried, I liked the creamy & silky texture of this recipe. (She uses heavy cream vs. ATK's light cream.)

s makes one 8″ x 2″ flan or, individually, six 6-oz or seven or eight 4-oz ramekins

For the caramel:
1/3 cup sugar
3 tablespoons water
squirt of fresh lemon juice

For the flan:
1 1/2 cups heavy cream
1 1/4 cups whole milk
3 large eggs
2 large egg yolks
1/2 cup sugar
1 teaspoon pure vanilla extract

Getting ready:
• Center a rack in the oven and preheat the oven to 350ºF. Line a roasting pan or 9″ x 13″ baking pan with a double thickness of paper towels. Fill a teakettle with water and put it on to boil; when the water boils, turn off heat.

• Put a metal 8″x2″ round cake pan – not a nonstick one – in the oven to heat while you prepare the caramel. (If you are using individual molds or ramekins, then skip this step.)

To Make the Caramel:
• Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes-remove the pan from the heat at the first whiff of smoke.

• Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.

To Make the Flan:
• Bring the milk and heavy cream just to a boil.

• Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks and sugar. Whisk vigorously for a minute or two, and then stir in the vanilla. Still whisking, drizzle in about one quarter of the hot liquid-this will temper, or warm, the eggs so they won’t curdle. Whisking all the while, slowly pour in the remainder of the hot cream and milk. Using a large spoon, skim off the bubbles and foam that you worked up.

• Put the caramel-lined cake pan in the roasting pan. Pour the custard into the cake pan and slide the setup into the oven. Very carefully pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don’t worry if this sets the cake pan afloat.) Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there. A knife inserted into the center of the flan should come out clean. (Small, individual molds will take less time – start checking for doneness around the 25-minute mark).

• Remove the roasting pan from the oven, transfer the cake pan to a cooking rack and run a knife between the flan and the sides of the pan to loosen it. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.

• When ready to serve, once more, run a knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan–the flan will shimmy out and the caramel sauce will coat the custard.

Storing: Covered with plastic wrap in its baking pan, the flan will keep in the refrigerator for up to 2 days. However, once unmolded, its best to enjoy it the same day.
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