Chestnut Flan Mexican Recipe

Chestnut Flan Mexican Recipe

Ingredients

Recipe for: Flan de Castanas – Chestnut Flan

Serves 8

• 1½ cups sugar
• ½ cup water
• ½ cup apricot preserves
• 3 cups whole milk
• 1 vanilla-bean, split lengthwise
• 2 eggs
• 5 egg yolks
• 1 cup chestnut puree

Method

1. Combine 1 cup of the sugar and the water in a small, heavy saucepan and cook over medium heat until the sugar dissolves and turns a dark golden color (once it starts changing color, you can swirl it around so it caramelizes evenly)
2. Remove from the heat and whisk in the apricot preserves (be careful because it may splash and steam a little)
3. Return to the heat and continue to stir until the jam is dissolved
4. Divide among 8 ramekins, swirling around to coat the bottoms and sides
5. Preheat the oven to 350°F
6. Place the milk in a saucepan
7. Scrape the vanilla bean with the tip of a knife over the pan, then add the pod to the pan as well
8. Cook over medium heat to scald the milk
9. Meanwhile, combine the eggs, egg yolks, and the remaining ½ cup sugar in a large mixing bowl, and place the mixing bowl on top of a towel to keep it from wobbling while you whisk in the hot liquid
10. Slowly strain about ½ cup of the hot milk mixture into the egg mixture while whisking
11. Strain the rest of the milk and whisk gently (try to prevent excess bubbles from forming) and add the chestnut puree, whisking until it’s smooth
12. Place the coated ramekins, evenly spaced, in a towel-lined baking dish to prevent them from sliding
13. Divide the mixture among the ramekins
14. If there are any excess bubbles, remove them with a spoon before baking
15. Carefully pour hot water three-quarters of the way up the dish and cover loosely with aluminum foil
16. Bake until the flans are set along the edges but slightly jiggly in the center, 30 to 40 minutes
17. Remove from the oven and remove the ramekins with a towel or tongs
18. Let cool for 10 minutes, and then chill in the refrigerator for at least 6 hours (or overnight)
19. To unmold, warm a small, sharp knife under hot water, dry it quickly, and run it around the edges of the ramekins
20. Dip the bottoms of the ramekins into very hot water for about 15 seconds and unmold onto a plate
21. The flan can be served chilled or at room temperature

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