Flan (carmel custard)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | tablespoons | Granulated Sugar |
| 5 | teaspoons | Water |
| 3 | Eggs | |
| 3 | Egg Yolks | |
| ¼ | teaspoon | Lemon Rind; Finely Grated |
| 6 | tablespoons | Granulated Sugar |
| 2½ | cup | Milk |
Directions
CARAMELIZED SUGAR
CUSTARD
To prepare the caramelized cups heat sugar and water in a small skillet over medium-high heat, stirring constantly until the sugar is golden.
Remove from heat and pour into 6 oven proof custard cups.
Beat eggs and egg yolks together lightly with a wire whisk. Add lemon rind, sugar and milk. Pout into the caramelized custard cups and place in a pan of hot water. Cook on the top of the stove over medium heat 1-hour. Preheat oven to 350-F degrees. Continue to cook in the water-filled pan in the oven for 25-minutes or until a knife inserted in the center comes out clean.
Remove from water and cool, then refrigerate. To serve, loosen sides of custard with a knife and invert onto dessert dishes.
L.King
Posted to recipelu-digest Volume 01 Number 406 by "Diane Geary." <diane@...> on Dec 27, 1997