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Gallery Recipe Summary Servings: 4

Ingredients For the Egg Yolk Ice Cream 6 tablespoons sugar 1/4 teaspoon freshly squeezed lemon juice 12 large egg yolks 2 to 4 tablespoons glucose For the Flan 1 package powdered gelatin 1 1/2 cups sheep’s or goat’s milk Ingredient Checklist Whole pistachios, for garnish Cinnamon Tuilles, for garnish (optional) For the Vanilla Syrup 1/4 cup sugar 1 vanilla bean, split and scraped 1/8 teaspoon freshly squeezed lemon juice

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 6 tablespoons sugar 1/4 teaspoon freshly squeezed lemon juice 12 large egg yolks 2 to 4 tablespoons glucose

  • 1 package powdered gelatin 1 1/2 cups sheep’s or goat’s milk

  • Whole pistachios, for garnish Cinnamon Tuilles, for garnish (optional)

  • 1/4 cup sugar 1 vanilla bean, split and scraped 1/8 teaspoon freshly squeezed lemon juice

Directions

Prepare the ice cream: In a small saucepan, combine sugar, 1/4 cup water, and lemon juice. Cook, stirring, over medium heat until dissolved. Remove from heat, and let stand until room temperature. In a medium bowl, whisk together the egg yolks, cooled sugar mixture, and glucose. Transfer to an ice cream maker, and freeze according to the manufacturer’s instructions. Place in the freezer until firm.

Prepare the flan: Place 3 tablespoons water in a small bowl. Sprinkle gelatin over water. Let stand until softened, about 2 minutes. In a small saucepan, heat the milk until an instant-read thermometer registers 125 degrees. Remove from heat and add the gelatin mixture, stirring to combine. Evenly divide between small 4 bowls. Let stand at room temperature for 30 minutes. Cover, and refrigerate for at least 2 hours and up to overnight.

Prepare the vanilla syrup: In a small saucepan, combine sugar, 1/4 cup water, vanilla bean, and lemon juice. Cook over medium-high heat until the sugar has dissolved and the liquid is golden brown. Remove from the heat. Carefully stir in 1 teaspoon water. Transfer to a heatproof bowl. Let stand until room temperature.

Just before serving, evenly divide the vanilla syrup between the 4 bowls of flan. Sprinkle each with pistachios. Remove ice cream from freezer. Top each serving with a small scoop of ice cream. Serve immediately garnished with cinnamon tuilles, if desired.

Reviews

 Add Rating & Review     5 Ratings   5 star values:        0    4 star values:        2    3 star values:        2    2 star values:        0    1 star values:        1

Reviews

Add Rating & Review     5 Ratings   5 star values:        0    4 star values:        2    3 star values:        2    2 star values:        0    1 star values:        1

Add Rating & Review

5 Ratings 5 star values: 0 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 1

5 Ratings 5 star values: 0 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 1

5 Ratings 5 star values: 0 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 1

  • 5 star values: 0 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 1

    All Reviews for Flan Casero

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Flan Casero

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest