Melt in your mouth Flan
This is a simple recipe but requires techniques. Follow the instructions carefully and you are bound to have a delectable flan. Enjoy.
· 5 eggs
· 400 ml condensed milk (I used
· 250 ml almond milk (You could use
· 500 ml heavy cream (I used Amul)
· 1½ cup white sugar
· 1 tsp lemon juice
· 1 tsp vanilla extract
Preheat oven to 150 degrees C. We will use the Use the Bain Marie (ban mah-REE) method to bake. This method creates uniform and gentle heat which gives a great texture. You will need two pans. A bigger pan to pour water in and a smaller flan to pour the flan in. Fill water in the bigger pan and put it in the oven. It will heat slowly, while you execute the rest of the steps.
To 1 cup of sugar add lemon juice. Place the sugar in a non-stick saucepan, melt sugar over medium heat. Allow the sugar to melt by swirling occasionally, until it dissolves and begins to brown. DO NOT STIR the sugar will crystallize. Continue swirling the saucepan until the sugar becomes dark golden brown.
Combine eggs, condensed and evaporated milk, heavy cream, vanilla extract, and the rest of the sugar (½ cup) in a mixer for a minute till everything is mixed together. This will take no longer than a minute. DO NOT USE CAKE BEATER AS YOU WILL GET A LOT OF BUBBLES.
Pour caramelized sugar into two 10 x 5 loaf pan or 6 x 4 oval cake pan and swirl to coat the bottom of the pan evenly. You can use another pan of your choice, like I did. However, remember, thicker the layering, longer the baking time. For the pan I used I baked it for three hours.
Cover your loaf pan with foil while baking to avoid browning. Place the filled loaf pan into a larger pan which is in the oven.
Bake in preheated oven for 50 minutes, or until set. Do keep a watch on it. Much also depends on the oven you are using. You may want to lower the temperature so that the flan does not burn.
Check the center of the flan with a toothpick, Flan is done when toothpick comes out clean.
Allow to cool at room temperature completely.
Once completely cool, run a knife along the outer edge to gently separate the flan from the pan. Place a plate on the top of the tin and flip it over. This flan tastes nice if its served chilled. I had no such patience!