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Ingrid Hoffmann demonstrates a classic Spanish custard dessert.
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Flan is a custard-like dessert originally from Spain, but adopted by many Latin American countries. And mine is a little bit a cross between a flan and a cheese cake in disguise like I like to say.
So we’re going to start by making a caramel sauce. I’m going to fire up my little pan. I’m going to add two cups of sugar. Now, I’m going to add one quarter of a cup of water. And I got a little trick that always works when you’re making caramel sauce. I’m just going to squeeze a few drops of lemon into it so that it won’t crystallize. There we go. That should be enough. Now, I’m just going to stir it up. This should cook for about 15 minutes, so that it starts getting that beautiful caramel like brown color.
Let’s start making the custard part, which is going to be really easy. I’ve got 12 ounces of softened cream cheese that have brought to room temperature. That way it won’t clump on me. And here, I’ve got 12 ounces of evaporated milk. Now, I’ve got 14 ounces of sweetened condensed milk, which is the reason why I won’t need to add any extra sugar to my flan. Let’s add one and a half cups of whole milk, a little bit of vanilla, which is what’s going to give us the flavor. This is one teaspoon. There we go. And now, what we need to do is crack three eggs in it. And then we’re going to quickly blend.
Once you see that there’s no lumps in there anymore, you know it’s done. My caramel sauce is done. It’s cooked about 15 minutes. It’s got a beautiful consistency and color. I’m just going to pour a little bit at the bottom of each one. And these are going to go into my baking dish, which I’ve got set up with a cloth. And then I’m going to also put in hot water and the cloth and so that all my ramagands don’t start slipping and sliding all over the place. And the water is going to be for nice, even, moist cooking.
And now, we’re going to fill them up with the delicious custard. And I’m going to move it all right here. So here we go.
Now, these are ready to travel to the oven for 325 degrees at 30 minutes.
These have been in the oven for 30 minutes. They’re done. Let’s see what they look like. Oh, these look pretty. After they’ve come to room temperature, I’m going to put them in the fridge for a couple hours. I want them to set nicely.
Now, these were in the fridge for a couple hours and they’re ready to be eaten. We’re just going to crave them. And this is just—although they should come really easy, you want to make sure that the edges, borders are nice and loose. So here we go. Take the top and just flip it over really quickly. Oh yes. Look at that. How beautiful! And now, all we do is we decorate a little bit. We’ll add some berries. And of course, we need to add a couple of mint leaves. Ha! Now, you know I’m dying to taste it and I will. It’s the berry salsa.