CARAMEL RICE FLAN
In Catalonia, many of the rice dishes are made with short grain rice. The pillowy texture of the short grains reminds me of tapioca, with a grainier bite. Short grain rice is also starchier than long grain, which helps the eggs bind the custard. Combining whole eggs and yolks would make the flan rich and light.
Provided by Melissa Clark
Categories project, dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 300 degrees. Lightly butter, or use cooking spray, on a 1 1/2-quart soufflé dish (preferably nonstick). In a medium saucepan, bring 2 cups water to a boil. Stir in rice and cook for 15 minutes. Drain, then add rice to a medium saucepan with 4 cups of the milk, the cinnamon sticks and the ground cardamom. Bring to a boil, lower the heat, and simmer for 30 minutes, stirring occasionally, or until the rice is very tender. Drain away any milk that has not been absorbed, then put rice into a medium bowl and stir in the lemon zest.
- To make the custard, in a medium saucepan, over medium-low heat, combine the remaining 3/4 cup milk, the cardamom pods and the cream. Meanwhile, in a medium bowl whisk together the eggs, yolks, salt and 1/3 cup of the sugar. When the milk mixture comes to a simmer, slowly ladle it into the egg mixture, whisking constantly. Pour the mixture through a strainer back into the pan (discarding cardamom), then stir in the rice.
- To make the caramel, in a heavy small saucepan stir together the remaining cup of sugar and 1/4 cup water and bring to a boil. Cook over high heat for 5 to 8 minutes, swirling the pan occasionally, until the mixture turns a honey-amber shade. Immediately pour into the soufflé dish, swirling to make sure the caramel coats about 3/4 of the height of the dish.
- Without waiting for the caramel to harden, immediately pour the rice mixture into the caramel-coated soufflé dish. Fill a large roasting pan halfway with very hot tap water, and place the soufflé dish in the roasting pan. Cover roasting pan tightly with foil and punch several holes in the foil in the corners of the roasting pan. Place the pan in the center of the oven and bake for about 2 hours (start checking after 1 hour and 45 minutes) or until the custard is set around the edges but the center still jiggles slightly. Remove dish from the water bath, cool on a rack, then refrigerate until set and cold, at least 6 hours or preferably overnight.
- To serve, place the soufflé dish in a large bowl filled with enough boiling water to come halfway up the side of the soufflé dish. Let stand for 20 minutes, dry the bottom of the soufflé dish, then run a knife around the edge of the custard and turn it out onto a platter. (It will stick and not look picture perfect.) Serve with a spoon.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 135 milligrams, Sugar 33 grams, TransFat 0 grams
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Zihad Rehman
[email protected]I highly recommend this recipe to anyone who loves flan.
soha sajid
[email protected]This is the best flan recipe I've ever tried!
Nur Alom
[email protected]I will definitely be making this flan again soon.
Jasonlee Nichols
[email protected]The caramel sauce was the perfect finishing touch to this flan.
KELVIN MUCHUI
[email protected]I loved the creamy texture of this flan.
Chukwudi Simple
[email protected]This flan was easy to make and turned out great!
David Ekeoma
[email protected]This flan was delicious! I would definitely make it again.
Seth Peabody
[email protected]This flan was a bit too eggy for my taste. I would recommend using less eggs in the recipe.
Stealthy X
[email protected]I had some trouble getting the flan to set properly. I think I may have overcooked it. Other than that, it was a delicious recipe.
Hassan bangash
[email protected]This flan was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the caramel sauce if you prefer a less sweet dessert.
lloyd blessing
[email protected]I'm not a huge fan of flan, but I really enjoyed this recipe. The caramel sauce was especially good. I would definitely make this again.
MD Mafujul
[email protected]I made this flan for a dinner party and it was a huge success! Everyone loved it. The flan was creamy and delicious, and the caramel sauce was the perfect finishing touch. I highly recommend this recipe.
Nedhi Thapa
[email protected]This is the best caramel rice flan recipe I've ever tried! The flan was so creamy and smooth, and the caramel sauce was perfectly sweet and rich. I will definitely be making this again and again.
Shovo Miah
[email protected]I was a bit skeptical about making this flan, but I'm so glad I did! It was surprisingly easy to make and turned out absolutely delicious. The caramel sauce is especially good. I will definitely be making this again.
goma karki
[email protected]This flan was delicious! I followed the recipe exactly and it turned out perfectly. The custard was smooth and creamy, and the caramel sauce was rich and flavorful. I will definitely be making this again.
AR RAFI
[email protected]I've been making this caramel rice flan for years and it's always a crowd-pleaser. The combination of the creamy flan and the sweet caramel sauce is irresistible. I highly recommend this recipe!
Odo Michael
[email protected]This caramel rice flan was a hit at our family gathering! Everyone loved the creamy, custard-like texture and the rich caramel flavor. The recipe was easy to follow and the flan turned out perfectly. Will definitely make this again!