Classic Flan Recipe | Minimalist Creme Caramel | Receta de Flan Clasico

Hello, welcome to:
Flavors of Spain;
In the Southwest.

On this occasion I want to show you how to make the classic Flan or Creme Caramel!

This is what you need for 1 liter of Flan mixture:

5 ea. Large eggs
3 cups Milk
1¾ cups Cane Sugar
⅓ cup Water
1 oz. Sweet Sherry (Copita de Jerez)
1 ea. Pinch of salt

Combine 1 cup sugar and water in a heavy saucepan
Cook on high heat
Avoid stirring or mixing because sugar might cristalize (not good!)
Cook caramel until desired color (darker caramel has more flavor)
Do not burn (quite easy to do)
Remember that caramel keeps darkening even after the heat is off
Carefully pour a thin layer of hot caramel into the bottom of each ramekin
Bring milk to a simmer then turn heat off and set aside
Beat eggs until well mixed but try not to make too many bubbles
Add pinch of salt and ¾ cup sugar
Mix until sugar dissolves
Temper eggs by adding the hot milk little by little while you whisk
Add sweet sherry and mix
Strain egg mixture through a fine sieve
Pour egg mixture into ramekins
Use a cooking torch to pop bubbles on top of mixture
You can also use a very pointy toothpick (just kidding)
Add lukewarm water to cover at least half of the ramekins
Bake flans at 350°F for 45 minutes
If the water bath starts boiling in the oven, add some ice cubes
Water that is too hot will cause unsightly bubbles to appear in the custard
When done and ramekins are cool remove from pan
Refrigerate flans overnight
Detach flans from ramekin walls with sharp paring knife
Unmold on serving plates
Enjoy!


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