In some recipes perhaps only seek perfection or expect it to be like something we already know.
That happens with the flan. The recipe itself simple but (as everything in the kitchen) is not only about the ingredients.
It's about time you take each part and that thing so rare in today's world: patience.
That knows a José Andrés and Spanish chef and American citizen now after worked in US about 23 years.
The recipe is adapted from Bon Appetit
I hope you enjoyed this recipe how we made at home!
1/2 cup plus 1/3 cup sugar
2 large eggs
1 cup heavy cream
1 cup half and half
1 1/2 teaspoon vanilla extract
Preheat oven to 180°c (325)
Stir 1/2 cup of sugar and 3 tablespoons of water in a medium heavy saucepan over medium-low heat until sugar dissolves.
Increase heat and boil. Ocassionally swirling pan and brushing
down side with a wet pastry brush until caramel is a medium dark amber by 5 to 6 minutes.
Working quickly divide caramel among ramekins coating bottoms evenly.
Let cool until hard.
Gently whisk remaining sugar and eggs in a medium bowl. Add cream half and half and vanilla.
Gently whisk to combine (do not aerate) Let sit until sugar dissolves about 5 minutes.
Strain through a fine mesh sieve to eliminate air pockets.
Place the ramekins in a roasting pan on a large baked sheet.
Divide custard among ramekins. Pour hot water into roasting pan to reach a little more than halfway up sides of ramekins .
Cover with foil and crimpting to seal.
Creafully transfer to oven and cook for 25 minutes. Rotate pan.
Cook until custard is set but center still jiggles when dish is nudged. About 20 minutes longer.
Uncover roasting pan. Let flan cool in pan for 30 minutes.
Remove ramekins and let cool completely.
Carefully with a paring knife and run all the way around.
Unmold flans onto plates.
Esta receta de un flan absolutamente de casa con paciencia y amor es de José Andrés un chef español que fue nacionalizado americano porque lleva trabajando hace muchos años en USA.
(5 a 6 flanes)
1/2 taza de más 1/3 taza de azúcar
2 huevos grandes
(si son chicos serían 3)
1 taza de crema espesa
1/2 taza de leche más 1/2 taza de crema
1 1/2 cucharadita de vainilla