Gluten Free Flan Recipe
For this Gluten Free Flan Recipe, I recently returned from a trip to Argentina to check out the gluten free friendliness of the food for an article in Simply Gluten Free Magazine. I know, I have a very tough job!
Of course, Argentina is known for its beef and I sampled more than my fair share of steaks and sausages grilled to perfection. It’s like a meat lover’s paradise.
I loved the food; the meat, the sauces, the grilled vegetables, and the flan! I probably loved the flan a little too much.
I had a barbecue upon returning home for some friends and family, so of course, I had to make some flan.
Here are a few tips for this recipe:
Although not traditional, the use of a Bundt pan is great for this recipe; custard cooks so much more evenly throughout.
Adding a bit of water to your sugar when caramelizing makes the job easier. What you want to be careful of when making caramel is not to allow sugar crystals to form, which will give you a grainy texture. Stir the sugar and water as it cooks, just to the point where the sugar has melted, then stop. For even caramelization, you can slowly tilt the pan from side to side occasionally once the sugar starts to really change color, but stirring is a no-no. Adding just a touch of acid can help the sugar from crystalizing – a bit of lemon juice or vinegar is supposed to help but I have personally never tried it.
Since the recipe really doesn’t have a lot of ingredients, make sure you use good quality ingredients, such as organic sugar (I like Wholesome! organic sugar), eggs, and milk. And always use pure vanilla extract.
Baking the flan in a bain marie (which is just a fancy term for hot water bath) ensures slow, even cooking.
Gluten Free Flan Recipe
2 cups Wholesome! organic sugar, divided use
¼ cup water
4 cups whole milk
¼ teaspoon kosher or fine sea salt
10 large eggs
2 teaspoons pure vanilla extract
Preheat the oven to 325 degrees.
Combine 1 cup sugar with ¼ water in a small deep, heavy saucepan. Bring to a boil over medium-high heat, stirring just until the sugar melts. Continue to cook, tilting the pan from side to side occasionally, until the sugar is the color of an old penny.
Carefully pour the caramelized sugar into a 10 – 12 cup Bundt pan, swirling to coat the pan with caramel.
Heat the milk with the salt over medium heat just until warm.
Whisk the eggs and the remaining 1 cup sugar in a large bowl and add about ½ cup of the warm milk while whisking. Add the rest of the milk and the vanilla and mix well. Pour into the pan over the caramel. Cover with foil.
Place the pan into a large roasting pan, place in the oven, and pour hot water into the roasting pan, coming about halfway up the sides of the Bundt pan.
Bake for 1 hour. Check to make sure the flan is cooked through. Remove from the oven and cool to room temperature. Refrigerate for at least 4 hours.
Run a knife around the edges of the pan. Place a plate or platter with a little bit of a lip (to catch the caramel) on top of the pan and invert.
A Gluten Free Flan Recipe that serves 8 – 10
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