I love flan a lot, but so concern about calories. So I decided to make flans with both cream and whole milk to see the differences. The first one is made of cream.
1 3/4 cups heavy cream
1 cup whole milk
Pinch of salt
2 tsps. Vanilla extra
2/3 cup sugar
1/3 cup water
2 egg yolks
3 tablespoons sugar
Preheat oven to 350°F
Combine cream, milk, vanilla extra and salt together. Bring to simmer over medium heat. Remove from heat and let cool down for 15 minutes.
Meanwhile, combine 2/3 cup sugar and 1/3 cup water in another pan and cook until sugar dissolve. Increase heat to high and cook without stirring until syrup turns deep amber about 7-8 minutes. Quickly pour caramel into six 3/4-cup ramekins . Swirl the caramel quickly make sure all the bottom of the ramekins are covered.
Whisk eggs, egg yolks and the rest of the sugar, then gradually whisk cream mixture into egg mixture without creating lots of foam. Pour custard to the ramekins; Pour enough hot water into baking pan to come halfway up sides of ramekins.
Bake until centers of flans are gently set, about 35 to 40 minutes. Take them out of the baking pan and let cool. Chill until cold. Cover and chill overnight.
To serve, run small sharp knife around the edge of the flans. Turn over onto plate. Shake gently to release flan.
The one below is made of whole milk. The only different is use whole milk instead of cream, everything else is the same.
The one made of cream tastes creamier, I can feel the cream the second my tongue touches it. The one made of milk has flatter taste, lack of the excitement we usually get from this kind of desert.
Cream one has firmer texture and the one made of milk has the really silky texture. It is like comparing firm tofu to soft tofu. Milk one will melt into your mouth.
Heavy Cream : 1Tbsp is about 50 calories (varies depend on the brand)
Whole milk : 1cup is around 150 carlories
1cup = 240ml
我很喜欢弗朗，但又很担心它的热量。 有天心血来潮要用奶油和牛奶来分别做看看有什么不同。 上面那一个是奶油做的。
1 3/4 杯奶油
烤箱预热至 350 ° F
将奶油、 牛奶、 香草精和盐混合。中火煮到开始冒泡后关火，冷却 15 分钟。
混合 2/3 杯糖和 1/3 杯水在另一锅中的，煮至糖溶化。调高火力煮到糖浆变成深琥珀色约 7-8 分钟，不用搅拌时不时拿起轻轻转一转。快速倒入焦糖入模子中。迅速旋转焦糖确保覆盖所有模子的底部。
搅拌鸡蛋，蛋黄和其余的糖，然后逐渐搅拌奶油混合物到鸡蛋中，尽量不要搅拌出太多的泡沫。倒蛋的混合物到6个3/4杯的弗朗的模子中; 倒入足够的热水到放模子的盘中， 至少要到模子高度的一半。
烘烤，直到中心凝固，大约 35 到 40 分钟。把它们拿出烤盘，让它冷却。加盖并冷藏一夜。