Spanish Flan (flan De Leche)

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4 Servings
Milk Cuban
Winter Thanksgiving Fall Christmas Advance Desserts Milk Cuban

5 large s well beaten
1 cup ar divided
1 can (12 oz) porated milk
1 can (14 oz) sweetened densed milk
1 tablespoon illa extract

Add 1/2 cup sugar onto a 6-8 inch diameter metal container. Over the medium heat, allow sugar to caramelize while constantly stirring, about 10 minutes. Make sure all sides are well coated with caramel and allow to cool. (Tip: place outside of container over running water for 30 secods, be careful not to get water inside. you'll hear caramel cracking) Beat eggs in a large bowl. Add sugar, both cans of milk and vanilla extract. Using a fine mesh pour egg mixture in the caramel coated container. Cover with a brown paper bag and strap with kitchen twine. On the oven: Preheat oven to 350 degrees F. Place container with egg-milk mixture inside a larger container and fill the larger container with 2 inches of water (like a double boiler). Bake for 1hour 30 minutes or until a knife comes out clean when inserted in the center. On the pressure cooker: Make sure the container with egg-milk mixture fits inside the pressure cooker and you can attach the lid. Fill with 2 inches of water and obtain desired pressure over high heat. Once you hear the whistling reduce heat to medium for 25-30 minutes. Remove inner container and allow to cool. Place on the fridge for 3-4 hours and allow to chill completely before inverting in a plate.


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