Preheat
oven to 325 degrees. You will need ramekins or other specialty flan
bakeware, or a cake pan to bake the flan plus a large baking sheet that
will hold the mold(s) and be able to bake them in a water bath.
Place the
evaporated milk in a small cooking pan and bring to a simmer, once it
begins to boil remove from heat and add the saffron, stir and set to the
side to cool, the hot milk will allow the Rumi Saffron to release the
beautiful flavors and aromas but be sure not to OVER cook, or you will
lose the aroma and flavor.
In another cooking pan, pour 1 cup of
sugar over medium heat, constantly stir sugar until it liquefies and
turns to a light brown and turns into caramel, this step is very
important as the sugar will burn very quickly and it's very hot so stay
with it, stir and be careful not to burn it or burn yourself.
Quickly
pour caramel into the baking pans
of your choice and tilt and swirl around to allow the caramel to cover
the entire bottom of your baking pan or ramekins and set to the side.
Reheat caramel if it starts to harden.
In a mixing bowl blend the eggs
together then add the sweet condensed milk and the cooled evaporated
milk and Rumi Saffron blend.
Finish mixing all the ingredients well to
create the custard and pour into your already caramel lined baking
pan(s). Place your molds with the custard on top of another baking pan
and once in the oven, add water to the baking pan to create a water
bath. Bake for 45 minutes in the water bath and check with a knife for
doneness, if the knife comes out clean, it’s ready. If not, check every
five minutes until it comes out clean. Remove from oven and let cool.
After it has cooled down completely, wrap and refrigerate overnight.
Invert (flip) the Flan onto a platter (plate) with an edge as you will
have the caramel sauce already there and we don’t wish for it to
overflow and position in the center of the plate.
