Wednesday, June 26, 2013

Kahlua Flan


BLACKHAWKS WIN!!!! I feel so Chicago-y today. I even had a Chicago-style hot dog on Sunday. It was delicious. 

Happy Hubby and I don't have live television. We just stream shows and movies from Netflix and Hulu. So I was listening to the local WGN 720 radio station on my TuneIn radio app while making dinner to listen to this game. We had our dinner and checked in with 720 to see how the Hawks were doing. Five minutes left, losing 2-1. Okay, we are either going into overtime or are moving on to game 7. So we decide to go for a walk outside. About 3 minutes into our walk we hear yelling and fireworks. We assume that means we tied it up. We turn the radio app back on and hear "I CAN'T BELIEVE WHAT JUST HAPPENED IN THE PAST TWO MINUTES!!!!!" Needless to say, it was a pretty great night walking around our Chicago suburb at the moment the Blackhawks won the Stanley Cup.

We should probably celebrate with flan! KAHLUA FLAN!!!!

This was my first adventure into flan and boy was I pleased. No wonder Emeril got five stars for it. It is also much simpler to make than most flan recipes. My only suggestion for you is to make the caramel whichever way you are comfortable with. There are many different ways to make caramel (don't stir, constant stirring, etc). If you have a tried and true way to turn sugar into caramel, do it. This recipe didn't say it, but I like to add a splash or two of water with the sugar to help the initial dissolving process. Stir the water and sugar together then let it melt and don't touch it.

We were enjoying dinner with our neighbors. Plastic spoons; no dishes! Yay!

Kahlua Flan

3/4 cup sugar 
4 large eggs
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 tablespoons coffee-flavored liqueur (recommended: Kahlua)

Preheat the oven to 350 degrees F.

In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)

Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.

Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.

To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. 

Cut into wedges and serve immediately.

I need to make this yesterday...

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