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Cardamom-Butterscotch Flan


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Caramel
1 1/2 cups300 g granulated sugar (processed in food processor until superfine)
1 cup240 ml water
A few drops of lemon juice

Caramelizing Sugar
Over medium heat, in a heavy saucepan, combine sugar and water. Heat and stir until sugar develops a dark brown caramel color. Add lemon juice then pour sugar into ramekins to coat the bottom of each mold evenly.
(Approximately 12 (6 fl. oz.180 ml) ramekins)

5 cups1180 ml whole milk
1 cup240 ml heavy cream
2 cups400 g packed dark brown sugar
8 large eggs
8 large egg yolks
1 1/2 tablespoons1 1/2 tablespoons Nielsen-Massey Mexican Pure Vanilla Extract
1 1/2 teaspoons1 1/2 teaspoons ground cardamom

Flan
Preheat oven to 350 degrees F180 degrees C. In a large saucepan combine milk, cream, and sugar stir and bring to a simmer; cover and set aside. In a large bowl whisk together eggs, yolks, vanilla and cardamom; gradually add the hot milk mixture to the eggs, stirring after each addition. Strain mixture into pitcher and pour into ramekins that are evenly spaced in an oblong pan. Fill pan with hot water; approximately 2 inches5 cm in depth. Bake for 1 hour or until flan is firm. Cool and turn onto serving dish; individual molds may be placed in hot water to loosen caramel before turning over.


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