Mean Chefs Espresso Flan Recipes

MEAN CHEF'S ESPRESSO FLAN

Steps:

• In a large bowl, whisk together egg and egg yolks.
• While whisking add the sugar slowly until fully dissolved.
• Add vanilla, heavy cream, milk, and salt and continue to whisk.
• In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
• In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel.
• When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily.
• Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
• Preheat the oven to 350 degrees F.
• Place almost full ramekins in shallow baking pan and then fill the pan with boiling water.
• The hot water bath will allow the flan cups to cook evenly in the oven.
• Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso.
• Bake for 40 minutes.
• When removing pan from oven, allow the ramekins to remain cooling in their original water bath.
• Ramekins can be covered and refrigerated overnight if necessary.
• Before serving, place ramekins in another shallow pan of warm water to loosen the custard.
• Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
• For the Caramel: In preheated saucepan over medium heat, pour in water and bring to boil.
• Add sugar and stir until caramel brown (about 4 minutes).
• Remove from heat and allow to cool for about 2 to 3 minutes.

CHOCOLATE ESPRESSO FLAN

Steps:

• Prepare the caramel and coat a 9-inch round cake pan, reserving the extra sauce in the refrigerator as directed above. Preheat oven to 350 degrees. Place a heatproof mixing bowl over simmering water or on top a double boiler. Add condensed milk, chocolate and heavy cream. Stir occasionally until the chocolate is melted and smooth. Remove from heat. In a large mixing bowl combine the remaining ingredients. Beat until well blended. Pour in the melted chocolate mixture. Stir to combine. Pass through a fine strainer into the caramel-coated cake pan. Place pan in a water bath and bake for 1 hour, until the center just feels firm when pressed. Remove from the hot tap water and let cool to room temperature. Cover with plastic wrap and refrigerate overnight. Serve with reserved caramel sauce.

ESPRESSO FLAN

Steps:

• In a large bowl, whisk together egg and egg yolks. While whisking add the sugar slowly until fully dissolved. Add vanilla, heavy cream, milk, and salt and continue to whisk. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
• In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel. When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
• Preheat the oven to 350 degrees F.
• Place almost full ramekins in shallow baking pan and then fill the pan with boiling water. The hot water bath will allow the flan cups to cook evenly in the oven. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso. Bake for 40 minutes.
• When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary.
• Before serving, place ramekins in another shallow pan of warm water to loosen the custard. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
• In preheated saucepan over medium heat, pour in water and bring to boil. Add sugar and stir until caramel brown (about 4 minutes). Remove from heat and allow to cool for about 2 to 3 minutes.

MEAN CHEF'SFLAN DE ALMENDRAS (ALMOND FLAN),

Steps:

• Use a 9 inch round baking pan.
• caramelize the sugar and water on low heat in a stainless steel saucepan.
• When the sugar turns golden, remove from heat and coat the baking pan bottom with the caramel.
• In a blender, mix the rest of the ingredients except the orange until smooth.
• Pour the mixture into the caramelized baking pan and place in a larger pan containing 1 inch of water.
• Bake at 350 degrees for about one hour until top is set and golden.
• Remove pan from the water and allow to cool.
• Place a serving plate over pan and flip over.
• Remove the pan.
• Chill at least an hour before serving.
• Serve with the orange slices as a garnish.

PRESSURE-COOKER ESPRESSO AND TOASTED ALMOND FLAN

Steps:

• In a medium mixing bowl, stir the eggs, using a wire whisk. Whisk in the sweetened condensed milk, followed by the whole milk, 3/4 cup (175 ml) of the brewed espresso, the extracts and the espresso salt. Whisk until all of the ingredients are well-blended, without creating bubbles, about 1 minute. Set aside.
• To a round 1-quart (946-ml) aluminum flan mold or pan, add the sugar and the remaining tablespoon (15 ml) of brewed espresso and place on the burner. Turn the heat to high and begin caramelizing the sugar, stirring constantly. Reduce the heat to medium-high as soon as it starts to melt, using a wooden spoon or medium silicone spatula, 2 to 5 minutes, until the sugar is completely melted and a beautiful golden Cognac color.
• Turn off and remove the mold immediately from the heat. Working fast, coat the entire mold with the melted sugar, rotating it in a controlled circular motion. If you are not experienced in handling extremely hot caramel, leave the mold on your counter and quickly coat with a pastry brush or a small silicone spatula. It is about 330°F (165°C) at this point. Set aside and let sit until the caramel sets, about 1 minute. Pour the custard mixture into the flan mold or pan, using a medium-mesh hand strainer to collect the egg embryo. This last step here is not entirely necessary.
• Add enough water to the cooker to cover the mold halfway. Close the mold or cover your pan with aluminum foil and gently place in the middle of the cooker. Close the lid.
• Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 16 minutes. Cook over high heat until the pressure point is reached, about 11 minutes, then turn off the heat but do not remove the cooker from the stove. The residual heat will finish cooking it. Allow the pressure to release on its own for the remaining 5 to 6 minutes.
• Electric Pressure Cooker: Set to high pressure (10-12 PSI) and 16 minutes. When done, cancel cooking. Allow the pressure to release on its own (natural-release).
• When all of the pressure is out, open the cooker and gently remove the mold, using silicone gloves. Do not unmold. Chill the flan for at least 5 hours, giving it enough time to set.
• Remove the flan from the fridge 30 minutes prior to serving. To unmold, open the flan mold and loosen the sides, using a butter knife. Place a large plate on top of the mold and gently but quickly flip upside down. Allow all of the liquid caramel to drizzle all over the flan. Garnish with almonds and ground espresso.

MEAN CHEF'S FRENCH FRIES

Steps:

• Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.
• Heat to 325 degrees F, use a deep fry thermometer to determine this.
• While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks.
• As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
• Dry the potato strips thoroughly, this will keep the oil from splattering.
• Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet.
• Cook for 3 minutes until they are soft but not browned.
• Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
• Bring oil temperature up to 375 degrees F.
• Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy.
• Drain on fresh brown paper bags then place in a serving bowl lined with paper towels.
• Salt and serve immediately.