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Served all over Europe and the Middle East, flan is the ultimate dairy comfort dessert food that is traditionally baked in a rich caramel sauce. In Mexico and Spain it is titled Flan, and in France it sounds much more gourmet as Creme Caramel. To see the French technique of making Creme Brûlée, just watch the video above by French chef Mark Bauer.
When I tasted this delectable dessert at Debbie Gindi’s birthday party luncheon, I knew I had to get the recipe for this fantastic creamy treat.
Mrs. Renee Gindi, Debbie’s mother in law, was so thoughtful and sweet to write up three of her favorite flan recipes, and here they are to share with all of my Jewish hostesses. Serve your flan at your dairy holiday lunch, Shavuot, Mother’s Day, or Father’s Day.
(These dairy versions are the best, and I don’t even recommend trying to make it pareve because the calories are just not worth it.)
Just remember that there are 2 necessary steps to making the perfect flan:
1- Caramelizing the sugar (below)
2-Hot water bath (below)
Three Dairy Recipes for Flan:
First Step- Caramel as the base for your Flan:
To make caramel: Melt 3/4 to 1 cup sugar directly in “flan” pan over medium heat, stirring constantly to melt evenly until lit liquefies and turns golden. Don’t let it get too dark watch it without taking your eyes off the pan!
Turn pan to spread caramel over bottom and sides to about 1 inch from top edge. Set aside to cool while preparing “flan”.
Hot Water Bath:
Set your flan pan inside a larger pan and pour water into the pan into the larger pan until the water level comes to 1/2 inch to the top of the cake pan. Remove your cake pan and place water bath into a preheating 350 degree oven while you mix your flan. Pan should be in the exact center of the oven. Remove all extra oven racks in the oven. When flan is mixed and poured into ramekins or your pan, place gently into the water bath and bake.
Decorate your flan with sugar corkscrews- check out the video HERE.
Flan Recipe 1:
Boil and scald 1 quart of milk cool. Add 1 tbsp. of vanilla.
Beat 6 eggs very lightly and add ¾ cup of sugar. Add milk.
Pour over caramelized pan and cook in oven 350 over a baking tray filled with water for about 1 hour.
Flan Recipe 2:
2 cans of evaporated milk- add 1 tbsp. of vanilla
¾ cup of sugar
Pour over into a caramelized pan and bake as above in a 350 degree oven for one hour.
Flan Recipe 3:
1 ½ qts. regular milk- Boil and cool. Add 2 tbsp. vanilla
2 cans evaporated milk 12 oz.
1 can of condensed milk 14 oz.
¾ cup of sugar
Beat and pour in a caramelized pan.
Cook in oven 1 ½ hours 300 degrees as above in a hot water bath as above.
I just want to start off this post with a huge THANK YOU to all of the Jewish Hostesses that sent in pictures of their Passover holiday tables. I can’t describe to all of you how excited I get whenever I get a recipe, an email of encouragement, and especially when you share a bit of your holiday with me and all of the Jewish Women all over the world.
Take a peek at all of the gorgeous Passover Table submission Pics! Click HERE!
The effort and creativity that went into these seder tables are a true inspiration to all Klal Yisrael. You should know that we have many young and newly married Jewish women reading this blog, and many have told me that though they haven’t made their first seder yet, but they have been inspired by all of YOU. Whether you used your finest china, a bento box as a seder plate, or even gorgeous plastic plates from Amazing Savings, it was really about the unique HOLIDAY MEMORIES that you have created, and will be remembered and re-told for generations to come.
The unique and gorgeous Seder Table pics that you have sent in are as unique as the beautiful Jewish Hostess behind them.
Originally Josh the florist decided to give $100 worth of flowers to ONE winner…. but we looked at all the submissions and I said, “Josh, how can we just choose ONE, so many were great...” so he agreed to 4 prizes, (which I think was very nice of him- don’t you think?)
Visit Josh and Co. Florist at their brand new location in Brooklyn, at 1965 McDonald Avenue Between Kings Highway and Quentin Road.
Judged by originality, creativity, most Facebook “likes”, most comments and emails sent to me as votes, the winners are:
With the MOST FACEBOOK “LIKES” and the most original idea for a seder plate:
Thank You Marni Levy for sending in this delicious challah recipe! Shabbat Shalom to all!
As we spoke about today, I wanted to share my concept for the ”ideal” challah . Unlike cooking, which is very subjective, baking is purely scientific. Recipes must be followed to guarantee consistent results. A challah recipe for a 5 lb bag of flour requires 6 cups of liquid-without exception! What’s considered liquid?-water obviously, oil & yes-eggs are counted among liquid ingredients. Each egg is considered 1/4 C of liquid.
My recipe is foolproof, delectable & most of all-HAMOTZI for Sepharadim. Its very easy to turn our delicious & sweet challot into cake-literally, if we’re not careful with our infredients. Sepharadim have stringent rules about washing on Hamotzi bread & carefully avoiding a potential “Berachah Levatalah” (blessing made in vain).
My recipe is as follows:
5lb bag of white Heckers Flour (yashan 12 mos a year!) (Can also use King Arthur blue bag!)
1/4 C kosher salt
4 tbsp yeast
1 scant C sugar
1 C veg oil
4 1/2 C very hot water
My FOOLPROOF method: (these instructions are specific to a Bosch mixer)
In a 4 C measure-put 2 C of hot water, all the sugar & all the yeast-whisk til frothy & set aside.
Open top lid of mixer & pour whole bag of flour, bury the salt in the flour (salt kills yeast so burying it in flour will help avoid their contact), add veg oil & both eggs.
By this time-yeast should have proofed & you should see a rise of foam on top of frothy opaque mixture. Pour that entire mixture into machine & in same measuring cup-add 2 1/2 C more hot water to get all the sediment out of the cup.
Turn the machine on Speed 1 for approx 30 seconds or until machine starts to “struggle”, then Speed 2 for the same-then onto Speed 3 for exactly 2 mins-THAT’S IT!
Turn dough out into large greased bowl & cover w/ plastic wrap or tea towel until doubled in size.
Make your berachah & weave as you normally do. Let rise again & pre-heat oven to 350 convect or 375 reg.
Brush eggwash on top, seed as you like & Bake for 35 mins & remove to cool on rack.