rancho de chimayo Flan ( restaurant in New Mexico)
Serves 8
custard
2 1/4 cups canned evaporated milk ( can use skimmed type if necessary)
1 1/2 c.sugar
3/4 cup water
6 eggs
1.5 tsp vanilla
Caramel topping
1/4 c.sugar
Preheat oven to 300 F. Set custard cups or other heat proof cups on counter within easy reach.
To prepare custard, combine ingredients in double boiler's top pan ( if you don't have one and you have two pans that fit into each other, esp. where the top pan doesn't touch the bottom, you can make do). Beat with a whisk or hand mixer at medium speed for about 1 minute.
Insert pan in its water bath ( the bottom of the double boiler) and heat over med-low until it is warm throughout. DO NOT let custard boil. Keep it warm over low heat while preparing the caramel.
To prepare caramel. place sugar in small heavy saucepan or skillet ( i use cast iron or coated cast iron). Cook over low heat watching as sugar melts into a golden brown syrup. No need to stir unless sugar is melting unevenly. When syrup turns a rich medium brown, immediately remove the pan from the heat. carefully pour into the bottom of the cooking pans for the custard.
To assemble the flan, pour warmed custard mixture equally into pans and palce them in a baking pan large enough to accommodate the pan(s). Add warm water to the pan, enough to cover the bottom third of the pan and bake for 1 2/3 hours. Check to see if the custard is firm and the top has just begun to color a light brown, if not bake up to another 10 minutes. Remove from the over and let them cool for 15-20 minute at room temperature. Chill in refrigerator for at least 3 hours or overnight.
Just prior to serving,, take from refrigerator and uncover them. Unmold the first desert by running a knife between custard and the pan. Invert onto serving dish.
An easy basic flan from a great restaurant.