my attempt to make flan
So my cousin and I tried multiple times to perfect this one particular recipe to make flan for my aunt's Vietnamese deli and bakery. We spent the majority of Sunday morning and afternoon trying to make the caramel sauce that lines the bottom of the ramekins. After a few dozen tries by me, my cousin, and her boyfriend, we finally perfected the timing of taking the caramel off the stove.
We made a few batches of the custard to make sure the bubbles were out and making sure we knew what time to take it out. My cousin and I finally made a professional looking batch. :-)
It was a bitch getting the caramel top to be right. I used the dry caramel method, meaning to make the caramel top I just used pure sugar. I layered the bottom of the pan with a thin layer of sugar and melted it at a medium heat until the sugar started melting around the sides of the pan. Once it started to melt, I turned down the heat to a low heat and allowed the rest of the sugar to melt slowly. Once it turned a yellow color, that was when I decided to take it off and pour it into the ramekin.
The custard filling was the easiest part actually. It was just mixing:
2 cups of heavy cream
1/2 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
2 eggs
2 yolks
1/2 cup of sugar
Getting the clumps out of the mixture proved difficult...
But look at how yummy my flan turned out!!
We made a few batches of the custard to make sure the bubbles were out and making sure we knew what time to take it out. My cousin and I finally made a professional looking batch. :-)
It was a bitch getting the caramel top to be right. I used the dry caramel method, meaning to make the caramel top I just used pure sugar. I layered the bottom of the pan with a thin layer of sugar and melted it at a medium heat until the sugar started melting around the sides of the pan. Once it started to melt, I turned down the heat to a low heat and allowed the rest of the sugar to melt slowly. Once it turned a yellow color, that was when I decided to take it off and pour it into the ramekin.
The custard filling was the easiest part actually. It was just mixing:
2 cups of heavy cream
1/2 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
2 eggs
2 yolks
1/2 cup of sugar
Getting the clumps out of the mixture proved difficult...
But look at how yummy my flan turned out!!