flan mix
- 0.5 l milk (whole, skimmed works too, but it's kind of... meh)
- 375-400 g dulce de leche
- 4-5 eggs (depending on size, some trial and error will get you there)
- vanilla essence or sugar, to taste (some brands of dulce de leche already have vanilla)
- pinch of salt
caramel
- sugar
- optional: smoky single malt or dry sherry
mould
I like the ring because once the flan is turned over it allows me to fill the centre with caramel sauce, but any mould form (or individuals) will work
- caramelize the mould (I prefer melting sugar for this, no water involved)
- mix well milk and dulce and salt, optionally on the stove - very low heat, don't let it get more than finger warm
- turn in eggs (barely beaten) and vanilla and pour into moulds
- oven in a bain marie (warm tap water about halfways up the mould), ~180 centigrade / 40-60 minutes
- let it chill to bare hand temperature before turning over
for the caramel sauce:
- melt sugar to a dark brown colour
- add boiling water with care, same quantity as sugar or less, depending on the viscosity desired (I like a rather thickish sauce)
- add a dash of smoky single malt or sherry if that's your taste
those work well in my experience with almost any flan flavour. Alternatives are rhum, armagnac, calvados etc but those flavours tend to be more competitive
Other flans:
increase milk to 0.7 l and replace the dulce with
1/2 cup sugar + half lemon zest or
1/4 cup sugar + 1/4 cup maple sirup
or...
serve it to your guinea... er guests, and let us know the results
)
