Flan

Classic Flan, Pedro Ximenez sherry caramel

Server Description
A traditional flan elevated with a delicious sherry caramel sauce.
pronunciation
FL - AWN
runner description
Flan
Line up notes
allergies
Dairy
Egg
ingredients

for Caramel: enough for 15 flans, 40g caramel per flan

  • 650g granulated sugar
    200g water
    40g lemon juice
    160g PX Sherry

for Flan mixture: yield: 2.7 kg (3qts volume), 180g per flan

  • 2.2kg milk
    560g whole eggs
    80g egg yolks
  • 250g granulated sugar
    15g vanilla paste
  • 6g kosher salt
sourcing
PREP recipe 1
PREP recipe 2
PREP recipe 3
PREP recipe 4
procedure

Caramel: BE VERY CAREFUL!! IF YOU HAVE NOT DONE THIS BEFORE, TRY WITH A HALF BATCH FIRST!!!!

  1. Put the sugar & water in a medium rondeau. Slowly caramelize to a deep amber, remember the sugar will continue to cook after you pull from the heat.
  2. Remove the rondeau from the heat, add the sherry and lemon, swirl to distribute. The caramel will seize & bubble up when you add the liquid.
  3. Return the rondeau to the heat & bring back to a simmer, just to melt the caramel back to completely smooth.
  4. Very carefully divide the hot caramel between the 4" cake pans, 40g of caramel per pan.
  5. Set the pans aside to cool.
  6. This can be done in advance, cool the caramel completely & wrap the pans well. Store at room temperature until you are ready to fill with custard

Flan Base (24 hours in advance):

  1. In a medium rondeau, combine the vanilla paste & the milk. Bring to a boil. Remove from the heat.
  2. In a large bowl, combine the whole eggs, egg yolk, & sugar. Whisk well, until the sugar is fully dissolved.
  3. Once the milk has come to a boil, slowly whisk the hot milk, one ladle at a time, into the egg mixture. Whisk continually so you do not "scramble" the eggs.
  4. Continue until all the milk is combined with the eggs.
  5. Chill the mixture, let the flan base 'age' under refrigeration for 24 hours.
  6. Portion the flan base into the prepared pans, 180g per ramekin.

Cooking the Flan:

  1. Set the prepared ramekins with flan base in a 2" deep hotel pan.
  2. Pour hot water around the ramekins, filling to 1/2 way up the ramekins.
  3. Cover with foil, poke 4 holes in the top of the foil, venting only at the corners.
  4. Bake at 325 degrees for 40-50 minutes.

Service:

  1. With a pairing knife, seperate the flan from the edge of the ramekin.
  2. Set the ramekin on the plancha for 10-15 seconds to loosen the caramel.
  3. Invert the ramekin onto your plate.
  4. Gently remove the ramekin & serve.
critical control points
PACKAGING
video