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Flan
| Recipe Submitted by: |
Mike Bersell |
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| Categories: |
Desserts>Pastries |
| Yield: |
24 portions |
| Ingredients |
Amount |
Method |
| For Caramel- |
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| Granulated Sugar |
4 cups |
Place sugar and water in a thick bottom stainless
steel or untinned copper pan. Dissolve sugar
over low heat. Stir and bring to a boil.
Once the sugar starts to boil, stop stirring.
When sugar starts to get a mahogany
color,
shake the pan and immediately pour
into a
dry 2" hotel pan or individual
moulds.
Let cool at room temperature. |
| Water |
4 ounces |
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| For Custard- |
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| Milk |
8 cups |
Bring milk to a boil along with the vanilla
bean split in two.
In a mixing bowl, blend whole eggs,
egg yolks,
and sugar.
Gradually add the boiling milk (remove the
vanilla bean) whisking constantly.
Pour the resulting custard in caramel-coated
hotel pans or individual moulds.
Set the pans or moulds in a water bath
and
place in hot oven, about 400º
for 15
minutes. Reduce heat to 300º and
continue
to cook for an additional 15 to 20
minutes.
Allow flan to cool completely, preferably
overnight in the walk-in.
Turn out onto sheetpans and cut into
individual
portions. |
| Vanilla Bean |
3 pods |
| Eggs, whole |
8 each |
| Egg Yolks |
16 each |
| Sugar |
2 cups |
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| Chef's Tips: |
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- Let milk cool to 140º before adding
to eggs.
- Cooking times will vary based on size of
pans or moulds used.
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