Caramel Flan
Description
Many cooks after their first attempt and failure give up on making this dish. The dessert will require time and patience from you; do not rush, it's better to carefully and gently follow each step. A good flan has a creamy texture, it's soft and melts in your mouth, while the caramel must be sweet, without any bitter aftertaste.
Instructions
- 1
Step 1
1. Place 2/3 cup of sugar into a saucepan and pour in water. Cover the saucepan with a lid and place over heat; leave covered for 1-2 minutes so the sugar dissolves faster.
- 2
Step 2
2. Under no circumstances stir the contents of the pot; cook the mixture over medium heat until amber caramel forms, which will take about 4-5 minutes.
- 3
Step 3
3. Quickly pour the prepared caramel into the molds, slightly tilt each one to let the caramel spread across the bottom.
- 4
Step 4
4. Place the eggs, cream, salt, vanilla, and remaining sugar into a separate bowl; do not beat, just mix.
- 5
Step 5
5. Strain the resulting mixture through a fine sieve into a pitcher or a pouring jug.
- 6
Step 6
6. Place a kitchen towel folded in two layers into a baking dish, and set the caramel molds on top. Pour the egg-cream mixture into each mold, distributing it evenly among 8 molds.
- 7
Step 7
7. Carefully pour hot tap water into the baking pan, filling the small molds halfway.
- 8
Step 8
8. Place the pan in a preheated oven at 160-165 degrees and bake for 25-30 minutes.
- 9
Step 9
9. Remove the pan from the oven, leaving it in hot water for another 10 minutes.
- 10
Step 10
10. After 10 minutes, carefully remove the small molds from the water and place them on the table. Let the molds cool down, then cover the completely cooled molds with plastic wrap and refrigerate for 3-4 hours.
- 11
Step 11
11. Remove the molds from the refrigerator, run a sharp knife around the edges, and carefully invert the mold; the dessert will fall onto the plate.