Caramenl Flan

Thursday was my husbands birthday.  Since he just had minor surgery on his neck his face was swollen and he was having a hard time eating.  He loves Flan so I made this for him instead of cake.

Flan is easy to make and is delicious.  Basically it is just an egg custard, this one has a caramel sauce.

This can also be made into an almond flavored flan with the addition of almond extract.

Caramel Flan

Caramel

3/4C sugar

1/4 C water

Combine the water and sugar in a heavy sauce pan and cook over moderate heat, stirring until the sugar is dissolved.  Bring to a boil and boil brushing down the sides of the pan with a pastry brush dipped in water.  Boil until syrup begins to turn golden.  Continue to boil until the caramel is golden.  Immediately pour into a baking dish.  Swirl the syrup around the baking dish until it coats half way up the sides. Let caramel harden.

 Custard

3C whole milk

1C heavy cream

1C sugar 

5 large eggs

5 large egg yolks

1/4tsp salt

11/2tsp vanilla (for almond flan add 1/2-3/4 tsp almond extract and 1/2 tsp vanilla)

Bring milk and cream to a simmer in a 2 quart sauce pan over moderate heat.

Mean while whisk the eggs, yolks, salt, and the sugar in a large bowl.  Add hot milk a little at a time whisking constantly(be sure to add the hot milk slowly so the eggs don't scramble), then add the vanilla extract.  Pour the custard through a fine mesh sieve into the baking pan. Cover the pan with a double layer of foil.

Put the pan into a larger baking pan and pour enough boiling water into the pan to reach half way up the side of the baking dish.  Bake until a knife inserted into the flan comes out clean, about 11/4 hours.

Remove the baking dish from the water bath, remove foil and cool completely.

Cover flan with plastic wrap and refrigerate for at least 3 hrs.  Run a knife around the edges of the pan to loosen the custard.  Invert a platter over the pan and invert the flan onto the plate.

I use a pie plate or deep sided platter to catch all the caramel syrup.  Garnish with fresh fruit if desired.

FAUX VOSGES MARSHMALLOW CARAMEL CHOCOLATES

I bought some caramel marshmallow chocolates at the Vosges candy shop in Vegas a few weeks ago when we were there. Ever since then I have been craving more. Then I though, I can make marshmallows and I certainly can make caramel and I can enrobe it all in chocolate and sprinkle toffee on top. It took several days to complete with my husband ending up in the hospital but then it turned out to be my stress relief. I finally got them done last night.
Here is the recipes I used:

Marshmallows:
1 C cold water divided
3-1/4 oz envelopes unflavored gelatin
2 C sugar
2/3 C light corn syrup
1/4 tsp salt
2 tsp vanilla
1/2 C potato or corn starch
1/2 C powdered sugar
Line a 9X13 pan with foil, spray with non stick spray
Pour 1/2 C water into the bowl of a heavy duty mixer fitted with a whisk. Sprinkle gelatin over the water and let stand for 15 minutes.
Combine sugar, corn syrup, salt and remaining 1/2 C water in a sauce pan. Stir over medium heat until sugar dissolves, brushing down sides with a wet pastry brush. Boil with out stirring until syrup reaches 240 degrees, about 8 minutes.
With mixer at low speed slowly pour the hot syrup slowly into the gelatin mixture. Gradually turn the mixer to high and beat until the mixture is thick and stiff about 15 minutes. Add the vanilla and beat to blend about 30 seconds longer.
Scrape the mixture into a prepared pan, smooth the top with a wet spatula. Let stand uncovered at room temperature until firm about 4 hours. You can tightly cover with foil and it will keep for at least 2 weeks.
Stir potato or corn starch and powdered sugar in a small bowl and set aside.

Caramel layer:
1 C heavy cream
5 Tbsp unsalted butter, cut into pieces
1 tsp fleur de sel
11/2 C sugar
1/4 C light corn syrup
1/4 C water
Bring cream, butter, fleur de sel to a boil in a small sauce pan then set aside.
boil sugar, corn syrup, and water in a 3-4 quart sauce pan, stir until the sugar is dissolved. Boil without stirring until the mixture is a light golden caramel.
Carefully stir in the cream m.the mixture reaches 248 degrees about 10-15 minutes.

Cool the caramel about 20 minutes or until it is still spreadable, but not hot enough to melt the marshmallow. Pour over the marshmallow spreading evenly with a spatula or offset knife sprayed with a non -stick spray. Let cool completely. Tightly cover and refrigerate until the whole thing is cold (it makes it easier to cut). When cold cut into desired size squares with a knife sprayed with non stick spray. After cutting dip the bottom of marshmallows into the powdered sugar/cornstarch or potato starch mixture.

Chocolate Coating:
3 4 oz bars of Semi sweet or bitter sweet chocolate
1 Tbsp Crisco

Melt all but 3 oz of the chocolate in a double boiler with the Crisco, stirring until melted. Chop the remaining chocolate into small pieces. After the chocolate is melted take off the heat and add the chopped chocolate, stirring until melted. Dip candy in the chocolate shaking off the excess chocolate, place on a baking sheet covered with parchment paper. Let cool and set.
Optional: crushed toffee candy to sprinkle over the top of the dipped chocolates.



I have to say they turned out pretty well, they taste great! Cured my cravings

The Best Caramel Sauce

I bought this the other day just to see how it tasted. I have had this brand of chocolate sauce and it is very good. Well, this is probably the best store bought caramel sauce I've tasted. It is made in Seattle and it can be found at the Pikes Place Market in Seattle, that is where I first tried the chocolate sauce. I found this one at The Nugget Market. On the back of the label it says "drizzle it on, spoon it on, Pour it on" how about just eat it straight out of the jar.. which I'm ashamed to say is just what I've been doing. Forget the ice cream just give me the caramel. It rivals my home made sauce, which I have to say is pretty damn good. So I thought I'd just share this with you caramel lovers that this is outrageously good stuff.