Flan

So , this is not my first time to try to make flan . Few days ago i tried making flan , of course had to make the caramel sauce , when i made them , i added little water , that was a wet method that i used . For some reason after few minutes boiling , it started to crystallize . I didn’t even stir it .. i started stirring it with metal spoon when i saw them started to crystallize , well that made it worse . They all went to the garbage .. LOL ..

This morning , i tried making it again , except i used the dry method , without any water into the sugar at all . And it worked . This recipe below is super easy for the custard part , next time though i probably going to cook the custard  , just like the way i made Creme Brulee .They tasted delicious , the only complain i had is the picture .. when i took them out from the ramekins , the surface isn’t that smooth , because of the knife .

This picture below is my first time flan , and i baked it at 350 F .

Now , this picture below , is my 2nd time flan with the same ingredients , except , i turned down the temperature to 325 F and baked it for an hour . And the result is so much better , so much prettier than 350 F . 350 F is TOO HOT temperature for baking flan .

I’ve added an entry picture by picture how to make caramel and flan .

You need :

2/3 cup of sugar

Use a non stick small pot , cook the sugar , medium heat , keep moving the pot , swirling it , so you won’t burn the bottom , until sugar dissolve . Keep cooking and swirling the pot , until it changed into golden brown color , caramel color . Pour into ramekins . Just about 1-2 tbsp. per ramekins . I have used 6 ramekins dishes for this recipe .

For the custard

1 cup of milk

2 cups of heavy cream

1 – 14 oz can sweetened condensed milk

1 vanilla bean

5 egg yolks

hot water

Mix all the ingredients together with mixer or blender , except for the hot water . Hot water goes into the roasting pan where you place all the ramekins in . Pour the custard mixture into the ramekins , bake at 350 F for about 50 minutes . Refrigerate at least 2 hours .