The tapas restaurant Jaleo has this AMAZING flan (egg pudding). Normally I enjoy flan, but it’s never been a favorite of mine. However, their flan is DELICIOUSLY creamy and very different from others I have tried. Curious to see how they make it, I just Googled Jaleo and flan and actually found this recipe below! I don’t know how authentic it is, if it’s really been posted by the restaurant chefs. But I think I will try it out tomorrow. I’ll let you guys know how it goes.
By the way, the recipe asks for caramelized molds, but doesn’t provide further instruction. I vaguely know how to do that, but if anyone has any tips I would love the advice.
Flan al Estilo de Mama Marisa
The Flan…
Ingredients:
2 cups Heavy Cream
2 cups Half and Half
4 Eggs
1/2 cup Sugar
1 tbs. Vanilla
Preparation:
Beat eggs and sugar.
Add the half and half plus the cream and vanilla.
Bake in caramelized molds in a water bath at 300 degrees. Bake for
one hour.
I think carmelized bowl is you burn/carmelize the sugar in the mold, let it cool down completly and then pour the mixture. This is what I do when making baked custard/egg pudding.
Also I normally use 7-8 eggs for 3 cups of milk/cream, so I am not quite sure about the egg milk ratio they have given. If this is a semi solid pudding then the ratio is fine but if it is supposed to be all the way solid then the ratio of milk and egg is wrong.
Hm. Well the restaurant’s flan is not very egg-y. It is more creamy definitely. I’ll see how it turns out. Maybe I’ll get some ice cream as a back up dessert.
For the caramel, do you add water to the sugar, or do you melt/burn it on it’s own? Do you do that on the stove or in the oven?
I am glad t turned out good, I think the 1:1 ratio worked because you have used all cream but if you use milk, I don’t think it will work that well. khair how come you didn’t post a pic
Actually, this time I didn't let it cool enough to keep it from breaking. We were impatient and ready for dessert. When I make it again I'll post a pic.
