Rick Martínez shares his easy and tasty dish for vanilla flan using a blender for included silkiness!
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Vanilla Flan
RECIPE THANKS TO RICK MARTINEZ
Level: Intermediate
Overall: 5 hr (includes soaking and cooling times).
Active: 1 hr.
Yield: 8 servings.

Ingredients.

1 cup sugar.
1 1/2 cups heavy cream.
1 1/2 cups entire milk.
1 vanilla bean, split.
4 large eggs.
1/4 teaspoon kosher salt.

Directions.

Put 1/2 cup of the sugar in a small saucepan over medium heat and cook till it starts to melt and turns brown around the edges. Pull the melted sugar around the edges toward the center of the un-melted sugar with a heatproof rubber spatula. Continue cooking, pulling the melted sugar, up until all the sugar is melted and the caramel is evenly dark amber (it should smell caramelly however not scorched), 10 to 12 minutes amount to. (If you still have undissolved swellings of sugar, stir it off heat till melted.) Put the caramel into 8-by-2-inch deep cake pan in an even layer, 1/8 to 1/4 inch deep. Let the caramel cool; it will crack as it cools and that's ok.

Bring the cream, milk and vanilla bean to a simmer in a medium pan over medium-high heat. Remove from the heat and steep for thirty minutes.

Set up a rack in the middle of the oven and preheat to 350 degrees F. Bring a big pot of water to a boil.

Put the eggs, salt and the remaining 1/2 cup sugar in a mixer and puree on low speed until smooth and the sugar is dissolved, about 1 minute.

Strain the cream mix into the egg mixture and blend at low speed to integrate, disposing of any solids. Skim the foam off the top and transfer to the ready baking meal. Eliminate any remaining foam from the leading and cover the meal tightly with foil.

Line a roasting pan with a tidy cooking area towel; this will keep the baking dish from sliding and it will insulate the flan, preventing it from overcooking. Set the baking dish on a towel and put boiling water into the roasting pan until it comes midway up the sides of the baking dish; the flan must not be drifting. Bake the flan up until it looks set like gelatin( it will wobble when carefully shaken), 35 to 45 minutes. Transfer to a wire rack, eliminate the foil and let cool. Cover the dish with plastic and refrigerate until set and cold, a minimum of 3 hours and up to 24.

When all set to serve, run a paring knife around the edges of the flan to loosen. Invert it onto a plate. Serve cold. The flan can be made 1 day ahead. Cover and chill. Unmold and serve.

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Rick Martínez's Vanilla Flan|Intro to Mexican Cooking|Food Network.

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