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Flan is the most popular dessert in Portugal. It is served very often at dinners and parties. I have modified this recipe for the LDS cuisine.
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- 1 cup (8 fl oz/250 ml) milk
- 1 cup (8 fl oz/250 ml) heavy (double) cream
- 1 cinnamon stick
- zest of orange, in long strips
- 1 cup (8 fl oz/250 g) sugar
- 2 tablespoons water
- 3 whole eggs plus 2 egg yolks
- ½ teaspoon vanilla extract (essence)
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Pour the milk and cream into a saucepan and add the cinnamon stick and orange zest strips. Place over medium-high heat and heat until small bubbles appear along the edges of the pan. Remove from the heat and let steep for 1 hour.
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Have ready six ½ cup (4 fl oz/125-ml) ramekins or custard cups. In a small, heavy saucepan over high heat, combine ½ cup (4 fl oz/125 g) of the sugar and the water and heat, stirring until the sugar dissolves and the mixture comes to a boil. Continue to boil, without stirring, until the mixture is golden brown, 6-8 minutes. Be careful not to let it get too dark, or the custard will taste bitter. Remove from the heat and carefully pour the hot syrup into to ramekins or custard cups, dividing it evenly and quickly swirling the cups to coat with the caramel. Place the molds in a large baking pan. Set aside.
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Preheat an oven to 325°F (165°C).
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Strain the milk-cream mixture through a fine mesh sieve, discarding the orange zest and cinnamon stick. Return the liquid to the pan and place over medium-high heat. Heat until small bubbles appear along the edges of the pan. Remove from the heat.
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In a bowl, using an electric mixer set on high speed, beat together the whole eggs and egg yolks until frothy. Gradually add the remaining ½ cup (4 oz/125 g) sugar, beating until the mixture is pale yellow and thick, about 10 minutes. Add the hot milk-cream mixture, a little at a time, beating constantly. Stir in the vanilla. Pour the mixture through a fine-mesh sieve placed over a pitcher. Then pour the strained mixture into the caramel-lined molds, dividing evenly. Pour hot water into the baking pan to reach halfway up the sides of the molds. Cover the pan with aluminum foil.
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Bake until a knife inserted into the center of a custard emerges clean, about 30 minutes. Remove the custards from the water bath, let cool, and refrigerate until chilled.
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At serving time, run a knife around the inside edge of each mold and unmold into shallow dessert bowls, allowing any caramel in the molds to drizzle over the custards. Serve immediately.
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Source, Savouring Spain and Portugal, page 235.
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