Here’s the first recipe from Larry’s birthday dinner – why not start with dessert? This was my first time attempting flan. I was a little intimidated by the recipe, but it turned out great! I didn’t have a flan pan on hand, so I used a bundt pan with fine results. You really have to be watchful when melting the sugar in the second step (it all happens very quickly and there’s real potential to burn the sugar). But other than that, the recipe was easy and straightforward. This dessert was amazing. So rich and custardy. Definitely plan to make this one again. Post-ironman.
Tres Leches Flan
From Williams-Sonoma The Southwest; serves 8-10
1 can (12 fl oz) evaporated milk
1 can (14 fl oz) sweetened condensed milk
1 cup heavy (double) cream
pinch of kosher salt
1/2 teaspoon freshly ground canela or 1/4 teaspoon ground cinnamon
1 tablespoon Grand Marnier, Cointreau, or other orange-flavored liqueur
1 tablespoon vanilla extract (essence)
2/3 cup sugar
2 whole eggs plus 6 egg yolks
In a saucepan, combine the evaporated milk, sweetened condensed milk, cream, salt, canela or cinnamon, liqueur, and vanilla and bring just to a boil. Remove from the heat and set aside to cool.
In a small, heavy frying pan over medium-high heat, melt the sugar, without stirring, until it becomes a clear amber syrup, 6-8 minutes. Pour it quickly into a 9 1/2 inch ring mold (5-cup capacity). Holding the mold with potholders, carefully and quickly rotate it to spread the caramelized sugar over the bottom and up the sides, coating evenly. Set aside to cool and set.
Position the rack in the lower third of the oven and preheat the oven to 325 degrees F.
In a small bowl, whisk together the whole eggs and yolks, and then whisk them into the steeped mixture. Pour into the caramel-lined ring mold. Place the mold in a baking pan. Pour hot water into the baking pan to reach three-fourths of the way up the sides of the mold. Bake until the custard is set but still jiggles in the center, about 40 minutes. Transfer the mold to a rack and let cool completely.
To unmold, run a think knife blade around the inside edge of the mold and invert onto a serving plate. The caramel will run down over the edges. Cut into 8-10 portions, transfer to individual plates, and spoon a little of the caramel over each serving.
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