Classic flan is made from two main components: caramel and a custard base. To prepare the caramel, you will need 150 grams of granulated sugar and 60 ml of water.
Classic flan is made from two main components: caramel and a custard base. To prepare the caramel, you will need 150 grams of granulated sugar and 60 ml of water.
To make the caramel, mix the sugar and water in a clean, dry saucepan over medium heat. Allow the sugar to dissolve without stirring, only occasionally rotating the pan. As soon as the mixture achieves a deep amber color, quickly pour the caramel into the flan mold or small ramekins, tilting to evenly coat the bottom. Then set this caramel aside.
For the custard base, you will need 4 large eggs, one can (397g) of condensed milk, one can (375ml) of pasteurized milk, 1 teaspoon of vanilla extract, and a pinch of salt. Gently whisk the eggs in a bowl until combined, taking care not to incorporate excess air. Add the condensed milk, pasteurized milk, and vanilla, continuing to stir gently until fully mixed. To ensure a smooth texture and remove bubbles, strain the resulting mixture through a fine sieve.
Preheat the oven to 150°C (300°F). Pour the custard base over the caramel in the mold or molds. Place the mold in a larger baking dish and fill it with hot (but not boiling) water up to the level reaching the middle of the sides. Cover tightly with foil and bake for 45–50 minutes, or until the center sets but remains slightly wobbly.
After baking, remove the flan from the water bath and let it cool to room temperature before refrigerating for at least 4 hours (preferably overnight). For serving, run a knife around the edges and carefully invert the flan onto a plate.
To prepare Naan Katai, you need to prepare the ingredients. The base requires 227g of room temperature ghee, 165g of powdered sugar, 2 tablespoons of semolina, 325g plus 2 tablespoons of cake flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 2 teaspoons of ground cardamom, almonds, and chocolate glaze.
Preheat the oven to 180°C. Prepare a baking sheet by lining it with parchment paper. Using a hand or planetary mixer on medium speed, beat the ghee and sugar mixture for 1–2 minutes until it becomes light yellow, airy, and fluffy.
In a separate bowl, sift the cake flour, baking powder, and baking soda. Add this dry mixture to the ghee and sugar mixture and mix slowly until combined; the dough should be crumbly.
Take 1.5 tablespoons of dough, form a ball, gently flatten it with your palms, and place it on the prepared baking sheet. Place a whole almond on top of each piece and bake for 20 minutes.
After baking, store the cookies in an airtight container for up to two weeks.
To make the glaze, place the chocolate in a bowl and heat it in the microwave in short intervals of 30 seconds, stirring constantly. Once the chocolate has melted, let it cool for five minutes. Then add the chopped almonds and mix until the nuts are completely coated with chocolate.
Once the cookies have cooled, apply a small amount of chocolate-coated almond pieces to the top of each item, using the back of a spoon to distribute the glaze evenly. After the chocolate hardens, decorate it with gold leaf. Store the finished product in a closed container for up to two weeks.
