Classic Spanish Custard with Fundador
by Dorothy MJ Ferreria
total time 1 hr & 25 mins prep 5 mins cook 1 hr & 20 mins yield 4-6
ingredients for the caramel:
1 cup white sugar
Pinch of cream of tartar
1/4 cup water
ingredients for the flan:
9 egg yolks
1 ½ cup pure evaporated milk
½ cup white sugar
2-3 Tbsps Fundador
Combine sugar, tartar and water in a Teflon coated pan. Cook over low heat and allow to caramelize until light golden brown. Leave mixture. Occasional tilting of pan is allowed to even out temperature.
Divide the caramel among 2 medium oval molders (llanera). Tilt pan to allow the caramel to cover bottom and sides of molder. Use kitchen mitts or a towel to hold pan as it can get very hot once caramel is poured.
To prepare flan, combine sugar and egg yolks in a large mixing bowl. Pour in rest of the ingredients and mix well. Strain mixture using a fine sieve or cheesecloth. Divide mixture equally in prepared baking pans.
Set the pans on a large baking dish half-filled with water. Add 1 tsp cream of tartar to water so as not to discolor the larger pan.
Bake for 1 hour and 15 minutes or until a knife inserted in the center of the flan comes out clean. Remove from oven and allow to sit in the baine Marie for 30 minutes. Remove pans from the water bath and chill for at least an hour before unmolding.