South America: Venezuela: Venezuelan Arroz con Leche Flan
INGREDIENTS:
1 cup Carolina Basmati Rice
4 1/2 cups whole milk
3 cinnamon sticks
3 thick strips orange zest
2 cups heavy cream
4 large eggs + 3 large egg yolks
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
1 1/2 teaspoons kosher salt
INSTRUCTIONS:
Preheat oven to 325 degrees F. Wrap the outside of a 9” round springform pan with aluminum foil and set aside. Fill a large roasting pan with 3 quarts water and place in heating oven.
Combine rice and 3 cups water in a large, heavy-bottom saucepan over high heat. Bring to a boil, then reduce heat and let simmer 15 minutes. Drain rice, then return to saucepan with the whole milk, cinnamon sticks, 1/2 half cup of the sugar, and orange zest. Bring to a boil, lower heat, and simmer 30 minutes or until the milk has absorbed. Remove the cinnamon sticks and orange zest.
While the rice simmers, make the caramel. Place the remaining one cup of sugar in a small heavy saucepan over medium-low heat. Swirl the pan continuously as the sugar begins to melt. Keep swirling (do not stir) until all the sugar has melted and started to caramelize into a deep, golden honey color. Remove from heat and immediately pour caramel into the prepped springform pan, swirling the pan around until the caramel coats the entire bottom and partially up the sides.
Combine the 2 cups heavy cream, eggs, egg yolks, tablespoon of vanilla extract, and salt and blend 2 minutes or until frothy and evenly combined. Pour into the cooked rice mixture and stir to combine, then pour into the caramel-coated pan.
Place the pan in the roasting pan that is in the oven. The water should reach about 3/4 up the sides of the pan. If necessary, pour in a bit more hot water from the tap.
Bake 1 hour and 45 minutes, then remove from the water bath. Let cool on counter, then transfer to refrigerator in cake pan and chill at least 4 hours or overnight
To serve, dip the pan into a roasting pan or other large dish filled with very hot water and let sit for 20 minutes. Then remove pan from water, remove the foil, run a knife around the edges. Place a platter over the cake pan and invert. Remove the sides of the springform pan, then the bottom. Scrape off any rice or caramel that has stuck to pan and pour it over the flan.
