Flan de Mató

For the flan mix

• 5 each Egg Yolks
• 8 ea Eggs - A Heavy Eggs
• 1.5 lb Cheese - Ricotta
• 1 oz Vanilla Beans .
• 1 pint Milk Gallon
• 1 cup Heavy Cream
• 5 oz granulated sugar.

For the caramel:

• 1 lb granulated sugar
• 1 cup water

Aluminum cups:

• Prepare the flan aluminum cups with the caramel by cooking the sugar and the water until the starts getting color. Then pour in the aluminum cups. NOTE: make sure the color is nice and brown but not burned or too white. Remember that the sugar is going to continue to cook once you stop the heat so remove it before it gets to the color you want. Check this process with your chef specially if its the first time you do it.
• Put 2 tbsp on each aluminum cup or until the base is covered by sugar.

For the flan mix:

• Starting with the ricotta and eggs, mix well in a bowl with a wisk, add sugar mix again and then add vanilla and liquids, You do not want the mixture to be very smooth, it should have some texture to it.
• Pour the ricotta mix on the flan cups with caramel (ideally you want to pour it when the caramel is still hot. Place in steam covered with plastic film on a full hotel pan 2 inch high with holes. cook at 200F for 45 minutes.
• Remove and let cool in fridge.

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• This flan expires 3 days after is made.