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Flan


IMPOSSIBLE CHOCOFLAN
Chocoflan imposible
Makes 12 servings

INGREDIENTS
To Prepare the Molds or Ramekins:
Enough butter to coat 12 molds
1 cup cajeta or La Lechera dulce de leche

For the Cake:
4 oz or 1 stick of unsalted butter
3/4 cup granulated sugar
1 egg
3/4 cup all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 cup buttermilk

For the Flan:
1 12-oz can evaporated milk
1 14-oz can La Lechera sweetened condensed milk
4 eggs
1 teaspoon vanilla

For the Garnish:
1/3 cup toasted pecans, chopped

TO PREPARE
Set the oven to 350 degrees. Butter the bottom and sides of each ramekin or mold until evenly spread. Pour the cajeta into the buttered molds, distributing evenly between all 12.

To Make the Cake Base:
In a mixing bowl, beat the butter and sugar with an electric mixer at medium-high speed until fluffy. Then, beat in the egg. In a separate bowl, mix the flour, cocoa, baking powder, baking soda and salt.

At medium-low speed, beat in half of the flour mixture and half of the buttermilk into the butter/sugar mixture. Then, beat in the remaining halves. Make sure you scrape the side of the bowl so all of the ingredients mix evenly. Put the mixer on medium-high speed and beat for an additional minute.

To Make the Flan:
Place the eggs, vanilla, evaporated milk and sweetened condensed milk in a blender and puree until smooth.

To Prepare the Entire Dish:
Pour the cake batter into each ramekin or mold. Then, pour the flan mixture on top, it will look messy, but don’t worry, that’s how it’s supposed to be! Place the ramekins in a large pan or baking dish. Pour hot water into the dish up to halfway the height of the molds. Cover the dish with aluminum foil and seal.

Place the in the oven and bake for about 50 to 55 minutes, or until the surface of each cake feels solid, looks baked and a wooden toothpick comes out moist but not wet.

Remove from the oven. Be careful when you open the aluminum foil as the steam will be very hot. Once cool enough to handle, remove the ramekins out of the water bath. Once cool, cover with plastic and refrigerate at least 2 hours before eating.

When ready to serve, run the tip of a knife around the ramekin and place it cake-side down onto a plate. Lift the mold up. Drizzle with any cajeta from the mold and decorate with chopped pecans.


By adding a few key Mexican ingredients to what you’d normally find in an all-American pantry and fridge, you get these to-die-for, lip-smacking dishes.


COFFEE FLAN WITH TEQUILA WHIPPED CREAM
Flan de café con crema batida al tequila
Makes about 10 individual flans

INGREDIENTS
For the Flan:
1 cup sugar
1 14oz can La Lechera sweetened condensed milk
1 12oz can evaporated milk
1 cup whole milk
6 large eggs
1 teaspoon pure vanilla extract
1 tablespoon Mexican instant coffee, dissolved in 1 tablespoon boiling water

For the Whipped Cream:
1 1/2 cups cold heavy cream
1 tablespoon confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 tablespoons white or silver tequila

TO PREPARE
To Prepare the Flan:
In a heavy medium saucepan, cook the sugar over medium heat, stirring frequently, until melted and golden brown, 6 to 8 minutes. Quickly pour the caramelized sugar syrup into individual molds. Set aside. Preheat the oven to 350 degrees.

Place all three milks, the eggs, vanilla and coffee in a blender. Mix until completely blended and smooth. Pour into the caramel-lined molds or ramekins. Set the molds into a larger baking dish or pan. Carefully pour boiling water (it is very important that the water already be very hot) into the larger holding pan up to at least half the height of the molds. Place on the middle rack of the oven.

Bake, uncovered, about 40 minutes, or until the center comes out moist but clean. Remove the individual molds from the water bath and let them cool completely. Refrigerate the molds, covered with plastic.

To serve, run a thin knife around the edge of the pan between the custard and the pan. Invert the flans onto plates to unmold them. Carefully lift up the molds to allow the syrup to run over the flan.

To Prepare the Whipped Cream:
Whip the cold cream in the bowl of an electric mixer. When it starts to hold peaks, add the confectioners’ sugar, vanilla, and tequila. Continue to whip until it forms stiff peaks. Serve flan with a generous dollop of whipped cream; serve cold.


This episode puts a twist on tequila by using it in a number of tasty, savory and sweet recipes sure to impress special guests. Mixologist extraordinaire Derek Brown shows Pati how to make one of his signature cocktails, and she uses tequila to ignite a main dish.


Immigrants from Lebanon, Syria and Israel have left a tasty influence on Mexican cuisine over the years; this show will look at how they came to such a far-flung (but fascinating) country and what kind of legacy they’ve contributed–other than Frida Kahlo and Salma Hayek, of course.


Orange and Almond Flan
Flan de Naranja y Almendra
Serves 12

INGREDIENTS
1 cup sugar for caramel
1 1/2 cups peeled and slivered almonds
3/4 cup sugar for flan
10 eggs
1 3/4 cups orange juice
Grated zest of an orange
2 tbsp quince liquor, or Grand Marnier, optional

TO PREPARE
Preheat the oven to 360 degrees.

In a pan, heat the cup of sugar over low heat until it achieves the consistency of caramel. It takes a while, but don’t leave it unattended and move the pan as it begins to melt. Once it looks like caramel and is melted, decide how dark and strong you want the caramel to be. The lighter the color of the caramel, the lighter flavor. But be careful because if it gets too dark it can taste bitter and can burn quickly. Take it off the heat and pour it into the bottom of a flan or round tube mold or into 10 individual custard cups. Do so quickly, since caramel hardens fast.

Place the almonds and remaining sugar into the blender or food processor and finely grind. Add the orange juice, orange zest and blend. Add in the eggs and quince liquor or Grand Marnier and puree until combined. Pour the flan mixture on top of the hardened caramel in the molds.

Place the molds in a hot water bath in a deep baking pan. Make sure the water comes up to about half the height of the molds and that the water is very hot. Slide the baking pan with the molds into the oven. Bake 50 to 55 minutes, or until a toothpick inserted in the middle of a flan comes out clean. When ready, take them out of the oven, out of the water bath and allow to cool.

If flans will not be eaten on the same day, they can be covered and refrigerated, for up to a week. Before unmolding, you can place the molds in a container with very hot water for 5 to 10 seconds, so that the sugar will melt a bit, and help the flan come out. You can also run the tip of the knife around the rim of the flan. Then turn the flans onto a plate, but wait a bit until most caramel pours on top of each flan.


November 27, 2009
coconut flan

I do love the change of seasons in the Eastern United States. The fall leaves change to different shades and make fluffy mountains where the boys jump a thousand times in a single day. I also like the smell of winter winds waiting around the corner as our home heating starts to warm up. And I have so much fun getting all of us coats and hats and gloves, something I never did growing up.

But I do miss my piece of beachside coconut flan. The one I used to have in Acapulco, many Decembers ago, growing up. My favorite was from Pipo’s, a restaurant in “la Costera”, an old neighborhood along the beach. It has a creamy and smooth layer on top that blends into a bottom layer of softened and nicely chewy coconut. I have tried a couple versions and the best one is also the simplest one.

Continue reading Beachside coconut flan


September 17, 2009


“Petite, energetic and possibly the most exuberant female chef in town, Mexican-born Patricia Jinich runs the culinary programs for the Mexican Cultural Institute, and with her contagious enthusiasm for Mexican culture and food, has attracted countless visitors to the landmark building on upper 16th Street”

To continue reading (and for recipe on coconut flan) click here

examiner.jpg
(Photo by Andrew Harnik for the Examiner)



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