Havana Central's executive chef Stanley Licairac shows how to make the perfect dessert for mother's day, Cuban Flan.
Ingredients
2/3 cup Granulated Sugar
1 cup Whole Milk
Pinch Salt
2 tsp Vanilla Extract
6 Whole Eggs
1 can (14oz) Sweetened Condensed Milk
1 can (12oz) Evaporated Milk
For Caramel:
4 tbs Sugar
2 tbs Water
Method of Preparation:
1) To caramelize sugar, sprinkle the granulated sugar evenly over the bottom of a heavy skillet. Cook over high heat, stirring constantly with a wooden spoon until sugar melts into syrup.
Be cautious not to cook sugar at too high a temperature, or for too long, as it will rapidly turn too dark and/or burn.
2) When melted and syrupy add water and let dissolve and become syrup. Quickly pour into the bottom of the ramekin molds to be used. Tilt the ramekin while the syrup is still warm and liquidy to coat the bottom and sides. It may be necessary to help spread the caramel over the inner sides with a spatula.
3) Allow to cool, and then proceed with directions for preparing custard.
To clean up syrup that has dried in the skillet, fill the skillet with water and heat it for a few minutes until the hardened syrup dissolves, then wash.
4) Pre heat oven to 350 degrees
5) In a medium saucepan over medium high heat, add whole milk and salt. Scald the mixture. Remove from heat.
6) In a medium mixing bowl, add evaporated milk, sweetened condensed milk, eggs and vanilla. Beat well until light and foamy. Add the scalded milk to the egg mixture, stirring continually. Pour the egg mixture into the ramekins. Place containers in a shallow pan set on the middle oven rack.
7) Pour warm water into the pan (water bath) so that it reaches about two thirds up the side of the pan. Do not allow water in pan to boil. If water begins to boil, add cold water to end the boiling.
8) Cook about one hour, or until custard achieves a golden yellow crust (not brown) and is set.
Shake the pan and if custard is not firmly set, it is not done. Or test for doneness by inserting a toothpick or cake tester in the center of the custard. When it comes out clean, the flan is done. Remove from the oven (and water bath) and allow cooling to room temperature.
9) After the flan has cooled to room temperature, cover with plastic wrap and refrigerate until chilled.
Serve in ramekin or run a sharp knife around the edge of the container, shake container slightly and invert onto serving platter.
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