Flan of nougat. Two days after Christmas comes this flan of nougat, Jijona turrón . That Yes, with a day of delay on the date indicated in Christmas recipes. But well, I think that waiting will deserve the penalty
Do not fail to read at the end of the recipe in the section "to eat" the advice that I give you about what type of mould used, is very important if you want your flan set well and so it is not too dry. By the way, is a very easy to prepare recipe and you just need a little time to do it in the oven at bath but also give you some trick at the end so that you can prepare the custard in much less time. To the kitchen!
Ingredients to make nougat Flan (a large flan for about 8 people):
1 tablet of nougat from Xixona (in the soft) of 300 gramos250 ml of milk entera250 ml of milk semi desnatada5 super large eggs (size XL in more than 70 grams each) 5 tablespoons of sugar (about 110 grams) liquid caramel for mould (read the tips of the end)Recipe for caramel nougat (a large flan for approximately eight persons):
Put the oven to 175 ° C heat up and down. They introduce in the oven a pileup with water to make the water bath. Keep in mind that a pileup must be sufficiently high so that when we metamos our water it mould with the flan reaches almost the height to where is the mixture of the flan (if it is at the same height better).In a blender put all the milk and the nougat into pieces. It crushes well until that is all well mixed.In a bowl put all the eggs and beat a few seconds until the yolks and whites are mixed. Then add the sugar and beat until a slightly whitish mixture (about 3-5 minutes).Mix well the milk with turrón with eggs and sugar. We already have the shake with the prepared custard.Add candy to the mould (read at the end of the recipe if you want to know how to make your own candy) and then add the mixture into the mold. Put the top of the mold if you have and if not cover with aluminum foil.Put in the pileup that was in the oven with water and leaves to 175 ° C for 1 hour (read at the end of the recipe). This past time puts a stick and if it comes out almost clean (does not lack to leave dry at all as in a sponge cake) brings the flan of the oven. If it is not to leave 15 minutes, returns to check and repeated if necessary.Why last left to cool uncovered and out of the oven. Then put in the refrigerator until that body has (about 3 or 4 hours).When you're well cold out of the fridge, carefully passing a knife along the edge of the flan and pan onto a plate. Out of the kitchen and eat!To eat:
About the mold it is important that you read this. If you use a template as the mine (look at the picture of the flan that is above) you must bear in mind that the Centre takes to reach the necessary temperature so that set the flan and will need between 1 hour and quarter and 1 hour and a half of baking. But if you use a wider mold, the mixture will be lower and heat to reach the Centre more easily and with a time perhaps to be more than sufficient. In addition if you use molds individual (the mio is one family of 1 litre) will need a lot less time and I did not ask that I have not controlled with small
You have to bear in mind that out of the oven it may seem a bit soft then the cold harden something and take more body. My advice is that it is better to eat a flan something oven that one short of temperature step (which ends up becoming the custard when you desmoldes). When in doubt it is best leave you 15 minutes in the oven if tests it when you see that I was a tad dry because you know that the next time you have to leave it less time. Each oven is different and you have to get used to yours!
On the liquid candy I have already said many times that you have to be very careful if produces it you at home (Burns much). If you do not buy and want to do for this recipe you just 4 tablespoons of sugar (about 90 grams) and 2 tablespoons of water and follow our recipe for caramel liquid.
As you can see that I mix two types of milk, whole and skimmed semi. The reason is because the nougat adds fat to the mix and if we do not reduce the flan is a tad heavy. It is not ugly but maybe you think is too greasy and dense. Your can do so only with whole milk if you like, what if I do not recommend is that you do only with semi skimmed milk. I have not tried but get me the impression that it would be too weak. If your try and alerts!
If you have 5 eggs super large (XL) uses 6 large eggs (L) to compensate for. Although the nougat helps you then amalgame everything I recommend that you stay not short of eggs or not well succeed the flan!
As you can prepare the custard in much less time? If you have a special flan mold than bring lid can make flan in la olla express in 15 minutes. You only have to put the mould with the flan in the pot and add water until you reach the level of the mix. Then close the pot and put it into the fire, when take pressure pot leave it 7 minutes (for a mold of a litre) in fast pot or 15 minutes in to the pot express. And go!. Recalls that the mold should be put lid so not between the steam pressure in the flan, and as I have in the comments you can cover the mould with aluminum foil which endures well!.
I hope that you like the recipe and enjoy at the table with this dish. Soon we will have more recipes. A greeting from chefs and cooks.
