Mexican Pudding Step-by-Step Recipe – Flan. Share with друзьями: 
Time: 6 час. 25 minutes Complexity: medium Servings: 6 The recipes use volumetric containers of 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.5 tbsp. Sahara
- 2 tbsp. l water
- Juice 1/2 Lemon
- 2 tbsp. fat cream
- 1 cinnamon stick
- 1 vanilla bean, cut in half and scrape off the seeds
- 3 large eggs
- 2 yolks of large eggs
- A pinch of salt
Recipes with similar ingredients: lemon juice, cream, cinnamon, vanilla pod, eggs, sugar
Recipe preparation:
- Cooking caramel: prepare a 1.8 L round shape and baking dish. Connect 1 tbsp. sugar and 2 tbsp. l water in a pan with a thick bottom. Put on a moderately high fire and cook until sugar begins to melt. Turn the pan on fire until the syrup is amber in color, about 10 min .; do not bother with a spoon. Remove from heat and immediately add lemon juice, twist the pan again to mix, and then pour into form. Tilt the dish so that the caramel evenly covers the bottom and a little wall of the mold, place in the baking dish and set aside side.
- Preheat the oven to 180 ° C, boil a kettle for a water bath and do not let it cool.
- Combine cream, cinnamon and vanilla in a small saucepan and heat over medium heat. Bring the cream to a boil, periodically stirring. Make sure that the cream does not reach the full boil so that it does not spill out of the pan.
- In a large bowl, combine all the eggs and yolks with the remaining 1/2 tbsp. Sahara; add a pinch of salt. Whisk until mixture will become pale yellow and thick. Gradually pour the egg mixture into hot cream; do not add it too quickly. Strain the mixture through a sieve into a large measuring cup so that the flan turns out without lumps. Pour the custard into the caramel pan.
- To create a water bath: pour hot (non-boiling) water in a baking dish, be careful not to pour water into custard. Gently place in the center of the oven and bake in for 30-45 minutes, until the custard takes shape and will be sway slightly. Allow the flan to cool without removing from water baths, then refrigerate for at least 4 hours or for nights.
- When you are ready to serve the flan, swipe the knife along the edges molds, then place the dessert on the pudding and turn it over. Try to cook: Coconut flan.
