Saturday, August 20, 2011

Pure Passion Flan

Pure Passion Flan

Yield 12 4oz flans
¼ cup passion fruit juice mix
3/4 cups granulated sugar
13 ounces condensed milk
2 cups heavy cream
1 cups milk
5 each whole eggs
Vanilla extract

1. Combine sugar and water in medium sauce pan over low heat stirring until sugar dissolves.

2. Increase heat to high and cook without stirring until syrup turns a yellowish amber color. 

3. Periodically brushing down sides with wet pastry brush and swirling pan occasionally, should take about 10-15 minutes.

4. Fill a roasting pan with baking cups Pour caramel into 4 oz baking cups, just enough to coat bottom of cups.

5. Combine all remaining ingredients in large bowl, condensed milk, heavy cream, eggs, whole milk, and vanilla. Stir using a wire whisk making sure all ingredients are incorporated.

6. Pour cream mixture into baking cups fill to the lip of the cup not overflowing.

7. Fill roasting pan ¾ full with water to create a boiling bath. Water should not go past the ¾ mark on baking cups.

8. Bake in a preheated oven at 350 degrees for 1hr. with fan on high checking periodically. Cover flans with sheet pan while in oven baking in order not to burn top.

9. Flans are done when they can be shaken and the flans are firm not liquid.

10. Remove from water bath, allow to cool for 30 minutes then date & refrigerate

Guest post by Cyrus Jean


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