For today's post, I'll explain how to make one of my favorite desserts of all time...el FLAN NAPOLITANO or CRÈME CARAMEL, which is a custard-type dessert, normally vanilla-flavored, with a covering of caramel.
INGREDIENTS:
- 6 eggs.
- 1 can of evaporated milk.
- 1 can of abridged or condensed sweetened milk.
- 1 bar of creme cheese (aprox. 190 gr)
- 1 teaspoonful of vanilla extract.
- 1/2 cup of regular sugar.
TOOLS YOU'LL NEED:
- A blender.
- A metal pot.
- A knife
- A big glass baking pan (I used two little ones, since the big one was being used at the moment)
- A wooden spoon.
- A pressure cooker.
- An oven rack (or some little pot to put into the pressure cooker)
The preparation is fairly simple. It should be noted that this is the way I do it. There may be some things that are easier to do in some other way, but this is the way I find it better.
First of all, you can place the eggs, the evaporated milk, the condensed milk, the cheese and the vanilla extract in the blender. You can help the blender mix the cheese properly by cutting the bar in little pieces with a knife. Mix it all together until you get a nice mixture, not too liquid, but strong enough.
In the meantime, in the metal pot, put the half cup of sugar and heat it up, until it dissolves into a nice caramel. Be careful!! The sugar tends to burn fast, so make sure you stir it up constantly.
As soon as it's done, pour the hot caramel into the glass baking pan (or pans) and let it cool off, until it hardens.
First of all, you can place the eggs, the evaporated milk, the condensed milk, the cheese and the vanilla extract in the blender. You can help the blender mix the cheese properly by cutting the bar in little pieces with a knife. Mix it all together until you get a nice mixture, not too liquid, but strong enough.
In the meantime, in the metal pot, put the half cup of sugar and heat it up, until it dissolves into a nice caramel. Be careful!! The sugar tends to burn fast, so make sure you stir it up constantly.
As soon as it's done, pour the hot caramel into the glass baking pan (or pans) and let it cool off, until it hardens.
Now, you can prepare your pressure cooker with the oven rack inside, and poor some water in it; make sure the water level doesn't reach the top of the rack, since it will be used as a base to cook the flan in Baño María (double boiler). The pressure cooker will be filled with steam, so the flan will cook nicely.
Pour the mixture into the pans, and cover it or them with tin foil. This will make sure the water doesn't drain into the flan. Now, place the pan on top of the oven rack, and close the lid.
Leave it cooking, when the whistle starts blowing, count from 25 minutes to half an hour.
When the time's up, turn off the stove and let the cooker cool down. Take out the flan and let it cool down as well. Or carefully put it in the fridge.
There you have it. I hope I made myself clear enough.
It's an easy recipe for you all sugar fans.
Give it a try!
Pour the mixture into the pans, and cover it or them with tin foil. This will make sure the water doesn't drain into the flan. Now, place the pan on top of the oven rack, and close the lid.
Leave it cooking, when the whistle starts blowing, count from 25 minutes to half an hour.
When the time's up, turn off the stove and let the cooker cool down. Take out the flan and let it cool down as well. Or carefully put it in the fridge.
There you have it. I hope I made myself clear enough.
It's an easy recipe for you all sugar fans.
Give it a try!
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