How to Make Flan With Magnolia

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Making flan with magnolia is a great way to give a rich new taste to an old favorite. Make flan with magnolia with help from a longtime restaurant industry professional in this free video clip.

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Video Transcript

Hello, my name is Marsha Orosco. I'm the Executive Chef at The Dome Restaurant Bar and Lounge here in Coral Gables. And today, I'm going to be demonstrating how to make flan using Magnolia Condensed Milk. So, the first thing we're going to do is I'm going to take half a cup of sugar. I'm going to add it to my bowl here and today, I'm using liquid eggs, but you can also use whole eggs as well. I'm doing six ounces of liquid eggs which is the equivalent of six whole eggs. And I'm going to start just mixing them together to incorporate the sugar and the egg. Now, because this is a custard that is going to be baked under steam, you don't have to worry about whipping too much because you're not trying to get too much air. The next thing I'm going to add is going to be two cans of evaporated milk. I tend to like my flans to be really light and creamy. So, I tend to use a two to one ratio of evaporated milk to condensed milk. I really don't make mine very dense. So, we have the two cans of evaporated milk here; I'm adding two teaspoons of vanilla and last but not least, the piece de resistance. I love using Magnolia brand of condensed milk. It's my favorite brand of milk. I drink it with my tea, I use it when I bake, I use it for everything. I just think it has a really nice flavor and it definitely makes this flan taste absolutely amazing. So, I'm using a spatula 'cause I want to make sure I get all that awesome condensed milk out of the can and we're going to scrape it right off of our spatula. And the next thing we're going to do is just incorporate all of the ingredients together. And again, as I said, you want to be mindful that you're not whipping it too much because you're not trying to incorporate any air into the flan. You just want to make sure that the sugar has been fully combined with the wet ingredients. Okay. So, as you can see it is fully mixed. Now, the next step with flan, which I have already done in the interest of saving time, is you're going to take your dish and I made caramel. And to make the caramel, I just took regular sugar in a pan, I melted it slowly and just keep stirring it until it became this nice beautiful golden brown. Now, after we have finished baking our flan, you have to put it into a cooler for it to cool down. And because it, there is no flour in here, the way that the custard actually sets is through refrigeration. I'm Marsha Orosco from The Dome Restaurant Bar and Lounge. Thank you so much for joining me and I'll see you again.


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