Flan Japanese Or Asian Style Recipes

PURIN: A JAPANESE CUSTARD PUDDING

Steps:

• Gather the ingredients.
• Butter individual pudding molds.
• Heat 2 tablespoons of water in a saucepan then add 6 tablespoons of sugar, and simmer until the sauce is browned. Carefully add 1 tablespoon of warm water to thin the sauce.
• Pour sauce into the molds.
• Put milk in a medium pan, and heat to about 140 F.
• Dissolve 2/3 cup sugar in the milk, and add vanilla extract.
• Remove from heat.
• Lightly beat eggs in a bowl.
• Gradually add warm milk to the egg mixture.
• Run the egg mixture through a strainer.
• Scoop out some bubbles from the surface of the strained egg mixture.
• Pour the remaining egg mixture over the sauce in the molds.
• Place the pudding molds in a steamer, and steam on low heat for about 15 to 20 minutes or until cooked through.
• Turn off the heat and let them cool.
• Remove pudding from the molds and serve on plates.

FLAN (JAPANESE OR ASIAN STYLE)

Steps:

• Put milk on low heat and then add sugar. Stir well and when the sugar melts, stop the heat and cool for a minute. Make sure you don't let the milk boil.
• Break the eggs in a bowl and stir well.
• Slowly pour the milk from step 1 into the bowl from step 2. Add some vanilla.
• Pour the mix from step 3 through a strainer. This makes the flan smoother.
• Make the caramel sauce in a pot and stir quickly over high heat. When it becomes brown remove from heat and divide it evenly into the four cups.
• Pour mix from step 4 into the cups over the caramel sauce.
• Fill a pot with water an put a steamer above it. When the water starts steaming stop the heat and put the cups in the steamer. Don't burn yourself! After 2-3 minutes on high heat lowere the hat and steam for another 13-15 minutes. When you put it on low heat move the lid a bit so some of the steam will escape. The point is to maintain it on low heat. And put a towel under the lid so your flan doesn't get wet!
• Poke a hole in the flan with a tooth pick if juice doesn't come out it's done!
• Top it whipped or fruit or both for the teacup people and for the plastic cup people tilt it upside down and slide it on a plate brown side up. Trust me it'll be GOOD!

THE PERFECT FLAN

Steps:

• Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.
• Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
• Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)
• To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.