It doesn't end with the main course. Sometimes coffee can't be enough to conclude a meal. Most of the time, the dessert seals the deal. For the past few dinners we hosted, I cheated on dessert by just serving meringue and double cream. Don't get me wrong, meringue with double cream is heavenly. However, in my opinion, when you know how to cook and manage your time in the kitchen, there is no reason why one can't prepare or at least try to make dessert.
The recipe I am sharing in this post is from my mother. No secrets here. Common ingredients. I don't even use the right pots and molds to make this. What are we making? We're making Flan. In our country we just call this dish Leche Flan.
2 big bowls or any container that can hold the mixture 2 small aluminium containers than can hold 400g of liquid in each container (most peolpe use stainless steel or aluminium molds) 1 whisks 1 strainer 1 big pot with lid that can hold a liter of water (for steaming the flan mixture) 1 small sauce container to be used as a base where the aluminium containers will be placed on top (this will elevate it from the boling water) Wooden sticks to be placed under the sauce container (direct contact to the pot bottom might result to the breaking of the sauce container) Raclette Maker for caramelise the sugar
The video at the right shows how I went about cooking the flan. Just use the ingredients above and the materials suggested. Sugggested, because It's better to use the right materials like an aluminium mold and a steamer rather than my crude tools above.
Taking out the flan from the aluminium container may be tricky. To do it, use a small sharp knife, and slice through the sides of the flan. Do not invert it yet. After slicing, tilt the container a bit in all sides to let the caramel out. By doing this, the caramel at the bottom of the flan will also move; letting air in; separating the flan from the container. After doings this invert the flat on a plate.
Chill before serving.
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