The flan is a delicious dessert, very common in Argentina. While it has many variants, the classic flan is based on eggs and prepared in the famous custard cups, which is nothing more than a round pudding basin with a pipe in the middle. Perhaps unhealthy for cholesterol but welcome to our palates, here's the recipe:
-200 Grams of sugar and water spray for candy
-1 Liters of milk
-8 Large eggs
-3 Or 4 egg yolks
-250 Grams of sugar
-1 Teaspoon vanilla extract
The first thing we do is the caramel flan indispensable in any self-respecting. We can do it in a saucepan aside if we are more comfortable, or in the same pan. To make the caramel sugar and put a little water (which barely cover the surface of sugar). We have the fire in the stove until the sugar dissolves and thickens, becoming a golden viscous liquid, which is the candy. It is very important to be vigilant and stir with spoon or movement of pan so the caramel does not burn. If it burns better on one side and start again because it gives very bad taste to food.
If we made the candy in a separate pan so we dump in the pan. Reserve.
For the flan carry water and sugar to the fire until it boils. While we beat together eggs and egg yolks and vanilla essence for 7 to 10 minutes by hand. Once boiled milk, add apoC while mixing vigorously beat them all. We put the mixture into the custard cups with candy and cold.
We always baked of pan to water bath. The custard takes between 45 minutes and one hour of cooking. To realize that is ready, the surface should be golden offering resistance to the fingers, and if we introduce a knife should come out barely damp.
Withdraw, let cool and stripper. If there is candy in the budinera we took him to fire it will melt and they can use.
We can eat it alone or together with dulce de leche and whipped cream.