Caramel flan
6 servings
Quantity | Ingredient | |
---|---|---|
3 | tablespoons | Sugar |
3 | larges | Eggs |
⅓ | cup | Brown sugar - dark brown, packed |
2 | teaspoons | Vanilla extract |
¼ | teaspoon | Almond extract |
1 | can | Evaporated whole milk - (12 oz.) |
½ | cup | Whole milk |
1. Preheat the oven to 300F. In a small saucepan, combine the granulated sugar with 1 tablespoon water. Stir over moderate heat until the sugar turns a medium caramel color, about 3 minutes.
Working quickly, pour the caramel into six (6-oz.) custard cups; don't worry if they're not evenly coated.
2. In a medium bowl, beat the eggs. Whisk in the brown sugar, vanilla and almond extract. Gradually whisk in the evaporated and whole milk. Strain the mixture through a sieve and then pour it into the custard cups. Place the cups in a baking pan and add enough hot water to reach halfway up the sides. Bake for about 1 hour or until set. Let the flans cool to room temperature in the water bath. Cover and refrigerate overnight.
3. Run a knife tip around the edge of each flan and invert onto dessert plates. Serve cold.
Recipe from Food & Wine, April, 1990.
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