Recipe / How to make the bottom, cake part of a flan?
- Anonymous1 decade agoFavorite Answer
1 1/2 cups sugar
1/4 cup water
3 cups milk
3 large egg yolks
4 large eggs
1 teaspoon pure vanilla extract
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Preheat oven to 325 degrees.
Prepare an ice bath and set aside.
Place eight ramekins in two baking pans lined with kitchen towles or 8-inch round cake pan.
Bring a large pot of water to boil; keep hot until ready to use.
Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissloved, about 5 minutes.
Swirl pan occasionally, DO NOT STIR.
Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
Increase heat to medium-high; continue cooking until carmel is amber, about 8 minutes, gently swirling pan to color evenly.
Remove from heat,and immerse bottom in ice bath for 3 seconds tostop cooking.
Dry bottom of pan.
Working Quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly.
In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
Slowly add hot milk whisking constantly.
Pour mixture through a fine seive into clean bowl; skim off surface foam with a spoon.
Stir in Vanilla, and pour custard into ramakins or cake pan.
Carefully pour the hot water into baking pan until it reaches halfway up the side of ramakin or cake pan.
Bake until center is set when gently touched with finger, 30 to 35 minutes.
remove from oven transfer to a rire rack to cool compelety.
Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
To unmold, run a sharp knife around edges, and place a serving plate upside down over the top; invert, and gently lift pan to remove.