Showing:

Recipes >

Vanilla Bean Flan

Ingredients

  • 1/2 vanilla bean, split lengthwise, seeds scraped
  • 1 1/3 cups half and half
  • 1 1/3 cups milk
  • 3/4 cup sugar
  • Pinch of salt
  • 1 cup sugar
  • 1/4 cup water
  • 3 large eggs
  • 4 large egg yolks

Prep Time:

35 minutes

Cook Time:

1 hour

Serves:

6

This classic vanilla bean flan has a rich, satiny texture and when inverted is dripping with deep amber colored caramel syrup.

Why Try? This elegant Mexican dessert is perfect for entertaining because it must be made ahead and chilled before serving. The only thing left to do before serving is the fun part – the quick and easy unmolding!

Foodie Byte: No special baking molds are needed when making flan; look around your kitchen for unique shaped small glass bowls or even coffee cups will work for individual desserts. Or bake in a larger dish for sharing. Remember the flan will be inverted (turned over) onto a platter or dessert plate in the end for serving.

TAGS: , , , ,

Preparation

  1. Preheat oven to 350°F.
  2. Set 6 (6 to 8 oz.) baking molds or larger baking dish in 13 x 9 x 2 baking pan.
  3. Combine half & half, milk, sugar, vanilla bean seeds and salt in heavy bottomed saucepan. Bring to simmer over medium-low heat. Remove from heat and allow to steep 20 minutes.
  4. Place 1 cup sugar in a heavy bottomed saucepan; evenly moisten with 1/4 cup water and set over medium-high heat. When mixture comes to a full boil, dip clean pastry brush into water and wash down the sides of the pan periodically to dissolve sugar crystals. Reduce heat to medium, simmer for 4 to 6 minutes while gently swirling pan to avoid stirring mixture until it reaches a deep amber color. Immediately remove from heat and quickly divide mixture among molds and with an oven mitt. Tilt molds to coat sides with caramel before mixture cools.
  5. Whisk eggs and yolks in medium bowl.
  6. Gradually whisk cream mixture into egg mixture without creating a lot of foam. Pour custard through a fine-mesh strainer into a pourable pitcher or bowl. Divide the custard mixture evenly among caramel coated baking molds.
  7. Place baking pan with filled molds on center oven rack. Pour simmering water into baking pan until it reaches the halfway point on the baking molds.
  8. Bake 45 to 50 minutes, or until centers of flans are gently set. Remove from oven and transfer baking molds to cooling rack. Chill about 2 hours before serving.
  9. Run knife around edges of custard and quickly invert onto dessert plates.

Nutritional Information

Calories 404, Carbohydrates 64g, Cholesterol 240mg, Fat 13g, Fat Calories 118, Protein 8g, Saturated Fat 7g, Sodium 126mg. Daily Values: Calcium 144.0mg 14%, Phos 187.59mg 19%, Copper 0.05mg 3%, Zinc 1.05mg 7%, Panto 1.07mg 11%, Biotin 12.56mcg 4187%, Iodine 52.22mcg 35%, Magnesium 14.32mg 4%, Iron 0.83mg 5%, Vitamin B6 6%, Vitamin C 1%, Vitamin B12 14%, Vitamin D 19%, Vit E-a-Toco 3%, Vitamin A 11%. Percent Daily Values are based on a 2,000 calorie diet.