Bizco-flan (without oven)
This is one of those recipes that when you see it catches your attention, but when you do it and especially when testing, you know that it will become part of "your" important recipes; those that never fail, that assure you success and that give you a little work.
Sometimes I start looking for a certain recipe over the internet and a step to another, I discover a blog, from there to youtube, then another blog, I look at a few recipes ... we go through a whole journey, which consumes me without realizing it. Is it happening to you? The fact is that I was looking for something when I found this wonderful video TPA a la carte (I encourage you to see it) where Marina Iglesias, neighbor of Bañugues (Gozón) prepares us with much grace this delicious dessert, with your permission, I've already made mine.
It's a delicious dessert, made with all-purpose ingredients, those that are never lacking in kitchens, It is prepared in a short time (10 minutes of preparation and 30 minutes of cooking) and leaves a smile of satisfaction on the faces of the diners (and more in the cook's) What more could you want?
After doing it I have seen that some of the bloggers that I follow have also done it and they have loved it like me. An authentic delicacy of sponge cake or cross-eyed flan or flanabizcochado or whatever you want to call it, but do not stop doing it, because you will miss a delicious homemade dessert.
INGREDIENTS: For a 1Lt mold
For the flan:
- 4 yolks
- 4 tablespoons of sugar (3 tbsp + 1 tbsp of vanilla sugar)
- 4 soup bowls (ladle) of milk (skimmed, in my case)
- 4 tablespoons of sugar to caramelize the mold
- 4 whites
- 4 spoons of sugar (3 tbsp + 1 tbsp of vanilla sugar)
- 4 tablespoons flour (I used unleavened pastry)
- 1 pinch of salt
Notes:
The amounts that I have given you are those of the original recipe, the ones that are in parentheses they are the ones that I used. I just exchanged one spoonful of sugar for another with a touch of vanilla, both for the flan and for the cake.
The original recipe did not specify the type of milk to use, like the one I use normally in my house is the skimmed one, that's the one I used.
To measure the milk we use the soup pan or soup ladle.
You have to use a metal or glass mold, they are not plastic or silicone .
This bizcoflan is prepared in a bain-marie, introducing the mold in a pan that will go to the fire, so it will be necessary that the mold fits well in the pan, to prevent water from entering and having a slightly curved lid, because at the beginning it rises a bit or we can cover it with another slightly curved container.
If you want to make more quantity you just have to add the rest of the ingredients in the same proportion of the eggs . It's a recipe luxury in every way :)
ELABORATION:
Caramelizing the mold: We put the sugar in the mold, well spread over the entire surface and we leave it in the fire (in case it is metallic) without moving and without losing sight of it, to avoid burning the sugar.We reserve the egg whites and in a bowl we put the yolks, the sugar and the milk. We beat well. We reserve.
Sponge cake: With the aid of some electric rods we beat the 4 whites with a pinch of salt, on the verge of snow.
We add the sugar and continue beating until the integrate We add the four tablespoons of flour (I have sifted them) and with the help of a silicone spatula or manual sticks, we integrate the flour, with enveloping movements and taking care that the snow point does not get too low.
> Let's pour the preparation of flan on the caramelized mold and then the sponge cake, carefully smoothing the whole surface so that it is well distributed.
We place it on the pan with the boiling water and lower it the temperature (my vitro is from 1 to 9 and I had it in 4) We will let it be done about 30 minutes approximately. It will be done when we touch the surface with the finger and we do not get wet.
We remove the mold from the pan and let it cool ( very important ) inside the mold. Once cold we unmold
Marina says that the way she likes it is consumed in the same day, although I have tried it the day after and it is still delicious.
Do you like plates and spoons? In their day they were part of a wedding gift from my mother, they are about 57 years old and had the detail of giving them to me to use in my blog photographs. I'm delighted with them. Thanks Mom: D
