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Honey Vanilla Rice Flan
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1 cup sugar
1/3 cup + 5 cups water
1/3 cup short grain rice, preferably arborio
1 1/2 cups milk
1 tablespoon vanilla
3 egg yolks
1/3 cup honey
Serves 8 To 10
Stir the sugar and the 1/3 cup of water together in a medium saucepan. Cook the caramel sauce as directed on page 193. Pour the caramel into a 2 quart round glass baking dish that is approximately 8-9 inches wide at the top, turning to coat the bottom and halfway up the sides with the caramel.
Preheat the oven to 350 F. Bring the 5 cups of water to a boil and keep at a simmer until needed. In a medium saucepan set on medium-high heat, bring the rice, milk ad half-and-half to a simmer. Cook for 10 minutes, stirring frequently. Mix together the vanilla, eggs, egg yolks and honey in a medium bowl. Slowly pour a small amount of the hot milk mixture into the egg mixture, stirring constantly. Pour the egg mixture into the milk in the saucepan and mix well. Cook over medium heat for 5-10 minutes, until the custard becomes slightly thickened, stirring to prevent sticking.
Pour the custard into the prepared dish, then place the dish into a 9 x 13 inch baking dish. Place the custard in the oven and pour the boiling water into the larger baking dish. Bake for 40 minutes, until the edges are just set and the center is still slightly liquid.
Remove the custard from the oven and cool for 15 minutes before serving. If you prefer to serve the flan cold, cover and refrigerate for at least 2 hours or overnight. To serve, place the bowl in a pan of hot water for 1 minute to soften the caramel before unmolding onto a serving plate. Cut into wedges.
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