carroll-astana
Well-known member
I never make this before and I am not sure if the name is flan or creme caramel, I made a search and this is one I think I am trying to make:
----
Flan
1 cup pure maple syrup
3 1/2 cups whipping cream
7 large egg yolks
1/8 teaspoon salt
2/3 cup sugar
1/4 cup water
1/2 teaspoon light corn syrup
For flan:
Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes. Stir in cream; return to simmer.
Whisk egg yolks in large bowl to blend. Gradually whisk in hot cream mixture. Whisk in salt. Strain custard into another large bowl. Cover and chill until cold, at least 2 hours and up to 1 day.
Preheat oven to 300°F. Stir sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour syrup into 9 1/4x5 1/4x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides. Let stand 10 minutes.
Pour custard into pan with syrup. Place loaf pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of loaf pan. Cover roasting pan with foil. Pierce foil all over with fork. Bake flan 1 hour 45 minutes. Increase oven temperature to 325°F. Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer. Remove flan from water. Transfer to rack; cool to room temperature. Cover and refrigerate overnight.
The reason I am thinking of this one is because I manage to get hold of maple syrup in the supermarket but I am not sure about whipping cream. I can always get a recipe using condensed milk. The problem is I can only get hold of a 10 inch x 2 inch (high)non stick tube pan. But I only have a baking pan that is 1 inch high, do you think it will work?
I know that we can steam it in a wok, can someone let me know the details, pls. Also will the flan rise like a cake because I plan to fill the tube to the very brim.
Thanks.
Carroll
----
Flan
1 cup pure maple syrup
3 1/2 cups whipping cream
7 large egg yolks
1/8 teaspoon salt
2/3 cup sugar
1/4 cup water
1/2 teaspoon light corn syrup
For flan:
Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes. Stir in cream; return to simmer.
Whisk egg yolks in large bowl to blend. Gradually whisk in hot cream mixture. Whisk in salt. Strain custard into another large bowl. Cover and chill until cold, at least 2 hours and up to 1 day.
Preheat oven to 300°F. Stir sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour syrup into 9 1/4x5 1/4x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides. Let stand 10 minutes.
Pour custard into pan with syrup. Place loaf pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of loaf pan. Cover roasting pan with foil. Pierce foil all over with fork. Bake flan 1 hour 45 minutes. Increase oven temperature to 325°F. Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer. Remove flan from water. Transfer to rack; cool to room temperature. Cover and refrigerate overnight.
The reason I am thinking of this one is because I manage to get hold of maple syrup in the supermarket but I am not sure about whipping cream. I can always get a recipe using condensed milk. The problem is I can only get hold of a 10 inch x 2 inch (high)non stick tube pan. But I only have a baking pan that is 1 inch high, do you think it will work?
I know that we can steam it in a wok, can someone let me know the details, pls. Also will the flan rise like a cake because I plan to fill the tube to the very brim.
Thanks.
Carroll