Wednesday, January 24, 2018

Dreaming of Flan


Hello.
It's been a while, I know. I can give you all sorts of excuses about where I've been....I could even come up with some colorful and fantastic stories. Nah....
Truth is, the holidays were crazy busy at work and when I had time off the last few months, I just wanted to sit by the fireplace, warm my toes, and catch up on The Crown.
As much as I relish writing for Happily Edible After, I needed some time away from it to wonder and reconnect with myself. To cook and bake for the sheer, quiet pleasure of it...without feeling like it all has to be somehow documented, photographed, or shared. 
Life is so busy and we feel pulled in so many directions. What a gift to listen, really listen to the murmurs of our heart...our own inner landscape. I'm looking forward to doing more of this in the new year.....not to spend time away from the blog necessarily...but to allow for space and room for creative my juices to flow.

It's been really cold here in Atlanta and I've been trying to hard to shake it off my bones. 
Maybe that's why I started dreaming of flan. There is something about custards and caramel. They soothe and comfort. It's like getting a big warm hug from someone you love.
I actually made this to take to my women's group meetup, but the meetup ended up getting postponed.
So, Jay and I ate this over the course of a several days. I served it with mixed berries....would also be nice with mango and strawberries. I even had it for breakfast.
It was heavenly and reminded me of my fondness for making and eating custards.

How's winter treating you? I'd love to hear if you have found some quiet time for yourself and what you are looking forward to in this new year.

Caramel Flan
Serves 6-8
 
{Recipe adapted from Serious Eats}

1/4 cup water
1 cup granulated sugar
1 (14-ounce) can sweetened condensed milk
14 ounces whole milk, room temperature
3 large eggs, room temperature
2 teaspoons vanilla extract
1/4 teaspoon sea salt
Assorted berries/fruit


Adjust oven rack to middle position and preheat oven to 325°F. 

Set a 9-inch round cake pan inside a large roasting pan. Place a tea kettle or pot of water to boil.

Meanwhile, combine water and sugar in medium saucepan. Cook over medium-high heat, stirring occasionally until the sugar is dissolved. Dampen a clean pastry brush and brush down any sugar crystals from the sides of the pan. Boil, swirling the pan occasionally but not stirring, until the sugar turns deep amber, 10 to 12 minutes. Immediately pour the caramel into the baking pan and swirl to coat to the bottom. Allow it to set, 5 to 10 minutes.

Place the sweetened condensed milk, milk, eggs, vanilla, and sea salt in a large bowl and whisk the ingredients together. Pour the flan mixture over the set caramel.

Carefully pour hot water into the roasting pan—water should reach halfway up the sides of the flan pan. Open the oven door and gently set the roasting pan and flan in the oven. Bake until flan is set, but still a bit wobbly, about 1 hour.

Remove cake pan from roasting pan and cool on rack, about 15 minutes. Chill completely in refrigerator, 2 to 3 hours. Run a knife along the flan edges and invert onto serving plate. Serve with berries  if you like.




4 comments:

  1. I'm glad you've been taking some time for yourself :) Nothing wrong with that and don't ever apologize for it. Oddly, I was never a flan fan, I think it's a texture thing, I'm also not a fan of yogurt etc. But two weeks ago we ate at this new Mexican joint an exit 13 and were given a free dessert for it being our first time there. They brought us this beautiful flan and admittedly, it was delicious.

    As far as this winter goes, I feel like I haven't cooked enough of my slow cooked, braised winter dishes (short ribs etc) maybe this weekend!

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    1. Tell me about the new Mexican joint...maybe we'll check it out! MMMMM....short ribs.....love them. You better get on it!

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  2. Looks delicious! That's my husband's favorite dessert!
    Thanks for sharing.

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    1. You are welcome! Nice to hear from you Roberta? What's your favorite dessert?

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