|Name:||Flan de Austin Cantina||Contributor:||Jefe|
|Key words:||flan custard||Category:||Desserts|
3/4 cup sugar
1/3 cup lime juice
3 whole eggs
5 more yolks
1.5 tsp vanilla
3/4 cup sugar
1 1/3 cup milk (I use goat milk, from Fred Meyer)
1 1/3 cup half & half
1 tsp lime zest
|Preparation:||Make caramel: Stir together 3/4 cup sugar with 1/3 cup lime juice in a heavy bottom saucepan. Simmer over medium heat, stir occasionally, till dark, golden (NOT until burnt, you'll know by the smell if you go too far)
Pour equal amounts of caramel into the bottoms of 6 wide/low ramekins, should hold up to 8 oz.
Make custard: In a bowl; whisk together 3 whole eggs with 5 more yolks (this recipe doesn't use the extra whites, but you can make meringue cookies) plus 1.5 tsp vanilla.
In a saucepan, mix 3/4 cup sugar, 1 1/3 cup milk (I use goat milk, from Fred Meyer), 1 1/3 cup half & half, and 1 tsp lime zest ( I use a microplane, or a zester, either does the job).
Bring all to a low simmer, then remove from heat.
To temper: Pour a few ounces of the hot milk liquid into the eggs, whisking briskly add as much as 1/3 of the total volume into the egg mixture blend well.
Then, reverse direction, and add the tempered egg mixture back into the milk.
Pour about 2/3 cup custard misxture into each ramekin (on top of caramel). Set ramekins in a water bath of HOT water, and place into 325 degree oven for 50 to 60 minutes, till done. Flan should "jiggle", but surface shouldn't develop waves.
Remove from water bath, cool.
To serve, cut around outside of flan to separate from ramekin, invert on a plate, allow caramel to run around plate, over flan.
|Notes:||2 things I've noticed make a big difference are tempering the eggs and the milk, and also cooking in a water bath.|