Receita Solta

Delicious Homemade Flan: The Taste of Tradition

RS

Por

Master Receita Solta

Delicious Homemade Flan: The Taste of Tradition
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories685 kcal

Resumo para quem tem pressa

"This traditional Flan is blended in a blender and cooked in a bain-marie covered with aluminum foil. Presents a silky texture with fluid golden syrup to serve very cold."

Delicious Homemade Flan: The Taste of Tradition

O Que Você Precisa Saber

- O cozimento em banho-maria sob fogo brando permite coagular as proteínas dos ovos lentamente sem talhar o creme. - A cobertura com papel-alumínio na forma retém o vapor constante e impede a formação de crosta ressecada. - O resfriamento de 2 horas na geladeira é indispensável para estruturar a gordura e desenformar sem quebrar.

Ingredients

Main Course

  • 1 can sweetened condensed milk
  • 2 measures of the whole milk can
  • 3 eggs
  • 1 cup of sugar (for the syrup)
  • 1 xícara de água (para a calda)

Instructions

Main Course

1

Comece preparando a calda: em uma panela, coloque o açúcar e a água e leve ao fogo médio até o açúcar dissolver e começar a caramelizar.

2

When the syrup is golden, pour it into the pudding mold, spreading it over the entire surface.

3

In the blender, place the condensed milk, milk, and eggs.

4

Beat everything until you get a homogeneous mixture.

5

Pour the mixture carefully over the already firm caramel in the mold.

6

Place the pan in a water bath over the heat, covering with aluminum foil to prevent it from drying out.

7

Cook for about 35 minutes, or until the flan is firm.

8

After cooking, remove from heat and let cool.

9

Refrigerate for at least 2 hours before unmolding.

10

Unmold carefully and serve chilled.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Delicious Homemade Flan: The Taste of Tradition com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Caramelize o açúcar até a cor âmbar clara; tons muito escuros amargam a calda e mascaram o sabor lácteo do pudim. - Passe a mistura batida por uma peneira fina ao despejar na forma para reter espumas e garantir textura uniforme. - Passe a base da forma rapidamente na chama do fogão antes de virar no prato para soltar a calda fria.

Variations

- Flan with little holes: blend in a blender at maximum speed for 3 minutes and bake in a water bath without boiling the water. - Smooth and dense pudding: mix the ingredients manually with a whisk without beating to avoid incorporating air. - Coffee pudding: add a tablespoon of instant coffee dissolved in the warm milk of the batter.

Substitutions

- Whole milk can be replaced by skim milk, resulting in pudding with lower fat content and lighter. - The white sugar of the syrup can be replaced with crystal or demerara sugar maintaining the same measure. - A vanilla bean or teaspoon of essence can be added to flavor the whipped cream.

How to Store

Always store the pudding in the refrigerator covered with plastic wrap or in the pan itself for up to 5 days. Keep the syrup around the slice to prevent the surface from drying out and preserve the characteristic shine.

Can You Freeze It?

It is not recommended to freeze the flan. Freezing alters the protein structure of the eggs and lactose, releasing water during thawing and leaving the dessert with a spongy and watery texture.

What to Serve With

Sirva fatiado com a calda de caramelo escorrida por cima acompanhado de café passado sem açúcar ou expresso curto. Fatias de morangos frescos ou raspas de limão conferem agradável contraponto cítrico.

Frequently Asked Questions

Why did the flan break when unmolding on the plate?

The flan was unmolded while still warm or without enough refrigerator time; the chilled resting period firms the gelatinous structure.

How to prevent the water in the bain-marie from drying out on the stove?

Keep the outer pot covered over low heat and top up with boiling water if the level decreases during the 35 minutes.

What should I do to prevent the aluminum pan from darkening in the water bath?

Add a tablespoon of vinegar or lemon slices to the water bath to prevent dark metal oxidation.

Qual a diferença de assar no forno ou na boca do fogão?

No fogão o cozimento é mais rápido e econômico em panela própria para banho-maria; no forno a distribuição térmica é mais suave.

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