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got14u View Drop Down
Chef's Apprentice
Chef's Apprentice

Joined: 27 January 2010
Location: United States
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Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Topic: Flan
    Posted: 02 March 2010 at 21:39
Ok my wife just made some flan yesterday and today. I figured I would share the recipe with you guys. Yesterdays turned out great but todays got pulled a little to soon. We are still learning the convection oven thing. but here is the basic recipe that they use in the part of mexico where she is from.
1-12oz can of carnation evaporated milk
1-14oz can of la lechera (made by nestle)
4 eggs
2 teaspoons vanilla(or to taste)
1 cup sugar
add everything but sugar and mix well. (she uses the blender)
boil one medium pot of water
once water boils place in a pan big enough to fit a glass pie pan and the water level needs to be about half way up the pie pan.
in another pan put sugar in and stir constantly until it caramelizes.
next pour caramelized sugar in to pie pan then add the rest of the ingredients and place in the oven at 350 for 1 hour. elevation may change the times a little bit.
you can do the normal tooth pick check for remove and flip on to a plate. sometimes you need to go around the edges with a knife first. After this let cool for around 20 minutes in the fridge or over night.
Now tonight's didn't get cooked long enough and the caramelize sugar stay in the pan after we flipped it out on to the plate. Any of you with a convection oven we think the time is around 40 minutes or so to cook. Here are some pics right after finished. I don't have any of the process because I didn't think about posting this till after.
here you can see a fork test.
after flip on to plate and ready for the fridge

Life's hard, it's even harder when your stupid.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2010 at 04:43
Excellent post and pics, Jerod! That's some nice looking flan, and for those who've never tried this treat, you are in for a nice surprise. Personally I like your softer caramelization; when I was little we always had this and the dang stuff was like glass ont top, I'm not kidding! It was almost impossible to eat and always tasted burnt to me. I remember once, eating out all the flan as usual and ending up with a disc of brown glass at the end to crack with my fork and eat crunchily. One day it was particularly hard, and my fork and disc slipped on the remnants of the flan and the disc of caramelized sugar shot across the dining table like a frisbee and hit my dad in the chest. Thankfully he thought that was funny as all get out and got a good laugh out of it!
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