I can't end it. Guest Blogging though I do have a recipe that I have been cooking for the past couple of months that is absolutely amazing. I will be cooking it again tonight and will post it later this week. Here is NoxRox back with another delicious dish.
For this recipe, the oven needs to be at 325. The Flan starts with making caramel and putting that in the bottom of a baking dish or several ramekins. To make the caramel, mix 1 cup sugar with 1/4 cup water. Slowly bring the mixture to a boil and stir occasionally. Eventually, a sweet chemical reaction will occur and the sugar will melt and turn brown and look like caramel. Have the dish or ramekins ready. Remove the caramel from heat and quickly pour into the desired container(s). It hardens pretty quickly.
Then begin to prepare the custard. The whole concept reminds me of scrambled eggs with a lot of milk in them. The milk needs to be heated in a pot until in boils, about two cups. While the milk is boiling, crack open 5 eggs or so (you can also use extra yolks) and beat them with a whisk.
Add the hot milk and some sugar, about 1/2 cup. Vanilla, salt, nutmeg, cinnamon can be added or omitted to your desired taste. I would definitely include the vanilla. Once the egg mixture is all whisked together, pour it over the hardened caramel in the prepared pan(s). For the custard to cook evenly, it needs to be placed in a water bath. Put this whole apparatus in the oven.
The flan will be done when it looks set. It will shake a little bit but sort of looks like the way jello should. This will take longer if it is all in one dish, about an hour and 15 minutes, or shorter if you use ramekins, about 50 minutes.
After it is done, you should let it chill in the fridge for a couple of hours. I couldn't resist trying it before it chilled. What happens is all of the caramel goes to the hole that you poked in the custard. It still tastes great though. This happened after it chilled anyway, so I say that if you want to try it hot, go for it!
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