In honor of Marina's taco night, Joana taught me how to make flan! It's different because it has coconut and no caramel sauce because it's already pretty sweet.
However, if you would like to add the sauce:
Pour 1 cup sugar and 1 cup of water in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. When it starts to bubble you can add a tablespoon of butter to make it creamy. Once browned, immediately pour the caramel into the pan, tilting it to swirl the caramel around the sides. Then pour in your flan mixture.
Tips
- Constantly monitor your flan in the oven because if it's baked too long it will become too hard.
- When your flan is ready it will be jiggly like jello.
- The water bath is imperative for the perfect custard consistency.
- If you want to use little ramekins, the bake time will be more around 15 minutes.
- For best results, let your flan chill in the fridge over night.
Flan
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