Caramel Flan

Hola amigos!  I was inspired by a Foods of Spain cooking class I took a few weeks ago.  Flan is a great classic dessert that can be made 1 - 2 days in advance.  (Hooray to less stress for entertaining!)  When I was little, I remember watching my mom make flan by carefully steaming it on a pot above the stove.  Instead, the preparation below uses a more foolproof method of temperature control - a "bain de marie" French technique in which the flan, encased in oven proof containers, are immersed in a water bath in the oven.

This was my first time using a real vanilla bean, but worth the extra aroma over the vanilla extract that I typically use for baking.  Look for a vanilla bean that is whole, dark, plump and oily - high moisture content.  It does take a little more time to strain out the bean, so I'm sure vanilla extract would do just fine when in a bind. 

On a side note, did you know that not all vanilla extracts are created equal?  Make sure your pantry includes "pure" vanilla extract rather than "imitation" vanilla extract. Some interesting info from Wikipedia:  Vanilla is the second most expensive spice after saffron, because growing the vanilla seed pods is labor-intensive.  Though there are many compounds present in the extracts of vanilla, the compound vanillin is primarily responsible for the characteristic flavor and smell of vanilla. Natural "vanilla extract" is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is a solution of pure vanillin, usually of synthetic origin. Today most vanillin is produced from the petrochemical raw material guaiacol. Petrochemicals are chemical products derived from petroleum. 

Why is there so many imitations of food these days??  Another funny factoid I learned today (thanks my highly knowledgeable sister:)) is that most of those bacon bits they sell for salad toppings are vegan... huh?  No animal products, just a chemists concoction.  Chemical structure deduced, then synthesized.  What the heck??  Will the real slim shady please stand up?  :P


Coincidentally, Cinco de Mayo is coming up this weekend, so it's the perfect opportunity to make more flan!  Ole!

Making caramel - be careful, sugar burns are so painful!  I speak from past experience :S.

Making custard and straining out the vanilla bean

Caramel Flan
Adapted from Bon Appetit
Makes 6 individual portions

    1 3/4 cups whipping cream
    1 cup whole milk
    Pinch of salt
    1/2 vanilla bean, split lengthwise

    1 cup sugar
    1/3 cup water
    3 large eggs
    2 large yolks
    7 tablespoons sugar


Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.

Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to medium high and cook without stirring until syrup turns deep amber, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins. Immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.

Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly. Pour enough hot water into baking pan to come halfway up sides of ramekins. 

Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Cover and chill overnight.

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.  Optional: Add fresh fruits to garnish.  I used fresh strawberries and mango.