Friday, November 30, 2012

Creme Caramel ~ Flan

Treasured Heirloom Recipes
holiday sweets
Creme Caramel ~ Flan

Creme de la creme of holiday dessert for me specially for Noche Buena - a tradition to my native land Philippines we inherited from the Spaniards.
Remembering watching the women prepare the food for the family and all the guest coming for noche buena--- the streets is fully decorated with paról[1] an ornamental, star-shaped Christmas lantern from the Philippines, Christmas color lights and everyone is busy cooking. Sitting straight with good posture, listening to the women tell stories and happily cooking literary I think for the whole town there are so much dishes and my favorite time is when they start making the flan ~ creme caramel. This recipe is from memory, step by step I watch them---making the caramel, separating the egg yolks---with the technique I still use today, to stacking them in a huge pot with water in the bottom. 

for the caramel
1 cup of sugar
1/2 cup of water
zest of one lemon
1 tsp of vanilla extract 
a pinch of salt
dash of lemon juice 

for the custard
1 dozen egg (yolk separated) using only the egg yolks
1 can of condense milk
1 can of evaporated milk
1/2 cup of milk, for a richer flavor 1/2 cup yogurt or cream
1 tsp vanilla extract

Pre-heat the oven to 350ºF, place the oven rack in lower middle postion and place a pan with water about an inch and a half high. 
Heat the sauce pan over medium high, pour all the ingredients for the caramel except the lemon juice. bring to boil and watch it carefully not to burn, when the mixture get thicker to a sauce like consistency and the color is almost amber turn the heat off and whisk in the lemon juice, with a fine strainer pour the caramel in the cake pan spreading it evenly at the bottom to the side of the pan---set aside to cool.

in a large bowl whisk together all the ingredients for the custard with an electric hand mixer then pour it---straining with a very fine strainer in the with caramel prepared pan, put the pan in the oven in the pan with water bath for about 1 hour--- check with a stick for doneness.

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