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| Leche Flan (Photo credit: Wikipedia) |
Caramelizing sugar for a flan used to be an elementary task. All you had to do was to pour the required amount of sugar into a thick-bottomed frying pan or copper pan and place it over low heat. Some bakers would pour the sugar straight into the required baking pan and position it directly over an electric or gas stove set on low. Next step would be to wait patiently for the right shade of brown before adding flan mixture or a cake batter. According to my grandmother, stirring was strictly prohibited. Lola Citas would always do her best to stop me from stirring the sugar in the pan, as this will make the sugar crystallize, preventing it from melting to a sweet, liquid amber.
Then lately a very good friend of mine who is also an expert in the kitchen have noticed that it has become quite difficult and troublesome to caramelize sugar using the traditional method. Too bad, because caramelizing sugar is the first step to a lot of delicious desserts such as leche flan, canonigo, bread pudding, and even for some cheesecakes. And most of the time when the first step to a recipe is not successful, we tend to abandon the kitchen and do a shortcut instead by purchasing a dessert from a nearby sweet shop to satisfy the desire for something sugary sweet.
Don't be too hard on yourselves. For me the best way to caramelize sugar is to blend in some water and a little cream of tartar, which is a stabilizer. The water acts as a buffer so that the sugar is able to caramelize gently to the perfect color and consistency necessary. Watch out, though, for the color, especially when the sugar begins to discolor. Too light and the caramel lacks the luster and visual impact it provides a dessert; too dark and it automatically ruins the recipe as the sugar has turned bitter. Therefore close guarding is needed when sugar is being caramelized.
You can try this creamy dessert that's not too sweet and yet spiked with just the right amount of fragrant brandy guaranteed to make you tipsy after several spoonfuls.
Prepare this tipsy flan for your coming celebrations. Remember that life is short, have dessert first.
You will need:
For the caramel:
1 cup granulated white sugar
1/4 cup water
Pinch of cream of tartar
For the flan:
1/2 cup granulated white sugar
9 egg yolks
1 1/2 cup pure full cream evaporated milk
2-3 tbsp Spanish brandy such as Fundador
Here's how:
1. Preheat oven to 350 degrees F. In a frying pan, combine the sugar, water and cream of tartar. Cook over low heat and allow to caramelize until light golden brown. Do not disturb the mixture, but you may occasionally tilt the pan to even out the temperature.
2. Divide the caramel between two medium loaf pans or oval molders measuring 7 3/4" by 4". Tilt the pans to allow the caramel to cover the bottom and sides of the molders. Be careful; use kitchen mittens or a towel to hold the pans as the pans can get very hot once the caramel has been poured in.
Prepare the flan:
1. In a large mixing bowl combine sugar and egg yolks. Pour in remaining ingredients and mix well. Strain the mixture using a fine sieve or cheesecloth. Divide the mixture equally between the prepared baking pans.
2. Set the pans on a large baking dish half filled with water (bain-marie). Add a teaspoon or so of cream of tartar to the water so as not to discolor the larger pan.
3. Bake for one hour and 15 minutes or until a knife inserted in the center of the flan comes out clean. Remove from the oven and allow to sit in the bain-marie for 30 minutes.
4. Remove the pans from the water bath and chill for at least one hour before unmolding.
NOTE: If a thick flan is desired use one baking pan only. However, this would mean a longer baking time.
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