Wednesday, May 23, 2012


When I think flan, I remember back to Madrid, Spain & the first time I had this caramel custard creation. Delicioso! Delicious. Smooth, creamy, refreshing...

So when my hubby asked me to make it, ahhhhhhh, it brought me right back. Don't be afraid to make it- it is worth every careful whisk! Delectable.
<3 Lishie

Classic Flan
from /Bon App├ętit  | January 2008

  • 1 c sugar, divided
  • 1/4 c water
  • 2 c whole milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • Pinch of salt
Preheat oven to 350°F. Stir 1/2 c sugar and 1/4 c water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush & swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-c custard cups. (I used two, larger ones). Working quickly, tilt cups, coating bottoms & part of sides.

Stir milk & 1/2 c sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla & salt. Strain custard into prepared cups.

Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water & let stand 30 minutes. Chill until cold, at least 4 hours & up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.

No comments:

Post a Comment