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egg yolks? Well, Jill has a special series on her blog where her guest bloggers share their egg yolk recipes.
Ingredients
- 10 g (3 tsp.) gelatin
- ¼ cup water
- 4 large egg yolks
- 80 g (1/3 cup + 1 Tbsp.) granulated sugar
- 1¾ cups (400 ml) milk
- ½ cup heavy whipping cream
- 2 tsp. vanilla
For Caramel
- 140 g (2/3 cup) granulated sugar
- ¼ cup water
- ½ cup boiling water
Instructions
- In a small bowl, combine gelatin and water and set aside.
- To make caramel, cook sugar and water over medium heat in a small saucepan. Gently tilt the pan off the heat to distribute color evenly as the sugar caramelizes.
- When the mixture turns into a nice amber color, immediately remove from heat and pour in ½ cup of boiling water and set aside.
- Soak the ramekins under warm water for 5 seconds to heat up. This will prevent the caramel from solidifying. Evenly distribute the caramel in each ramekin and set aside.
- In a large bowl, whisk egg yolks and sugar until creamy.
- In a small saucepan, heat half of milk (200 ml) over medium heat until the milk is warm to the touch.
- Temper the egg mixture with the warm milk (add slowly) while whisking.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture coats a spoon with a thin film, bubbles at the edges, or reaches 160F (71C).
- Add in the gelatin mixture and mix well. Remove from the heat.
- Pour the mixture through a fine sieve into a clean bowl.
- Place the bowl in an ice bath.
- Add the rest of the milk (200 ml), heavy whipping cream, and vanilla and whisk all together.
- Pour the custard into the ramekins, and chill in the fridge for at least 1 hour.
- To serve, run a small sharp knife around the flan to loosen. Turn over onto a plate. Shake gently to release flan.
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