No good flan is complete without its caramel, so that’s what you want to make first. Pop your ramekins in the fridge ahead of time so they’re nice and cool. Once they’re ready, mix equal parts organic sugar and water in a saucepan and heat, stirring regularly until a caramel starts to form. You’ll want it to be amber in color. Once the caramel’s done, immediately pour a bit into your cool ramekins and swirl to coat the bottom and halfway up the sides. First step complete!
Now for the custard. While most flans are made with milk only, Chef Laura likes to make hers with a combination of Humboldt Creamery Organic Whole Milk and Heavy Whipping Cream for an extra-rich, decadent custard. You want to make sure you use whole milk, not non-fat or low-fat. Add in some vanilla bean paste (found at most gourmet grocery stores), or scrape the seeds from a vanilla bean and stir in. Warm the milk until it reaches the scalding point, but don’t boil. In another bowl, crack three whole eggs and two egg yolks, then add seven tablespoons of sugar and beat together until well incorporated and smooth. With your milk at the scalding point, add it to the eggs and then pour through a fine mesh strainer into the waiting ramekins. You will want to remove any film or partially-cooked egg from the custard.
Once that’s complete, simply fill a 9″x11″ pan halfway with hot water and place your ramekins inside, then bake them in their water bath in the oven for about 40 minutes. Let the flan cool, then turn it out onto serving plates and top with caramel sauce, whipped cream, or fruit. Voila!
We know you love the rich taste of organic dairy, so we’re always looking for creative ways to incorporate it into the meals and desserts you love. Check back often for more great recipes!