Cinco de Mayo Flan Recipe

Cinco de Mayo is upon us, and what better way to celebrate this day of Mexican heritage and pride (and to commemorate the cause of freedom and democracy during the first years of the American Civil War) than with the all-imporant flan. While we know a lot of drinking and food consumption is set to occur, it is vital not to neglect this amazingly delicious dessert. If you happen to be hosting this festive day at your abode or want to bring it to a party, this Bon Appétit flan recipe is perfect to the last bite. See it in full after the jump.

Cinco de Mayo Flan Recipe

-1 3/4 cups whipping cream
-1 cup milk (do not use low-fat or nonfat)
-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

-Preheat oven to 350 degrees.
-Combine cream, milk and salt in a heavy medium saucepan.
-Scrape seeds from vanilla bean into cream mixture.
-Heat on medium, bringing mixture to a simmer. Remove from heat and let steep for 30 minutes.
-Combine 1 cup sugar and 1/3 cup water in a separate heavy medium saucepan. Stir on low heat until sugar dissolves. Then increase heat to high without stirring until syrup turns a deep amber shade. Brush down sides of pan with wet pastry brush and swirl pan occasionally for 10 minutes.
-Pour caramel into six ¾-cup ramekins or custard cups. Using over mitts, immediately tilt each ramekin to coat sides and set each one into a 13x9x2-inch baking pan.
-Whisk eggs, egg yolks and 7 tbsp sugar in a medium bowl until just blended.
-Slowly and gently whisk cream mixture into egg mixture without creating a lot of foam.
-Pour custard through small sieve into prepared ramekins, dividing evenly.
-Pour hot water into baking pan until filled up halfway to the top of the ramekins.
-Bake until centers of flans are gently set for approximately 40 minutes. Transfer flans to rack and cool.
-Chill until cold for about 2 hours, or overnight if need be.
-When ready to serve, run small sharp knife around flan to loosen. Turn over onto plate and shake gently to release flan.
-Carefully lift of ramekin allowing caramel syrup to run over flan.

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