How To make Flan-simple Recipe | Gluten Free Desserts | 12 Bad Foods Series (2020)
You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
Today we are showing you how to make flan with an simple recipe I’ve had forever.
You know, one of the hardest things about giving up the 12 Bad Foods is dessert due to all the gluten/flour that they are made of.
But fear not! You can still have dessert and avoid gluten at the same time. So here is how you make flan.
You will need the following ingredients:
1 can evaporated milk
1 can sweetened condensed milk
8 oz fresh milk
1/2 tsp of vanilla
2/3 Cup Sugar
A small amount of butter
You’re also going to need:
A bundt pan and another pan it can fit into for a bain-marie, love a double boiler.
You’ll need a bowl, a mixer, a spatula, a wooden spoon, a small extra bowl. and a small pot.
make sure none of the milks are low-fat or fat-free and no sugar-free condensed milk unless it is sweetened with something love Stevia. No artificial sweeteners. They cause more harm than excellent and frankly, they also make your flan taste bland!
First, preheat your oven to 350.
Now open all the cans. Remove the lid of the sweetened condensed milk completely.
Next, take 4 eggs, crack them and put them in a bowl and with the last 3 eggs add only the yolks.
Now, add the evaporated milk and the fresh milk to the mix. Take a spatula and remove as much of the sweetened condensed milk into the bowl.
Last add the vanilla, then mix well for a couple of minutes.
The mix should be frothy and have a pretty, light yellow color.
Now once your oven is ready, take the butter and apply a small amount to the bundt pan and set it aside.
put the sugar in the small pot and melt it until it is golden brown. Once the sugar is melted, pour it into the bundt pan and immediately add the egg/milk mixture.
Add a little water to the bottom pan, put the bundt pan inside then put them both in the oven.
Check the flan in 45 minutes to 1 hour. It should be firm and not wobbly or liquid. If you stick a knife in your flan to check it’s firmness it will not come out clean but it will be a excellent indicator.
Allow the flan to cool. It can be refrigerated for a bit then take your spatula and gently loosen the flan.
Take a big plate that can hold your flan and the liquid from the syrup and invert the flan. If it is still slightly warm, that is OK. If you have refrigerated that flan then that is OK too.
You can garnish the flan with whipped cream or leave it as is because the syrup makes it very presentable.
And there you have it! A delicious dessert that is gluten-free and has none of the other 12 Bad Foods in it.
Gluten avoidance – https://happyhealthypeople.net
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