Sheri in Ohio requested a recipe for Flan in the Nov 30th
newsletter. I hope this helps her...Kathy in Alabama
Caramel Flan
Simple ingredients. Simply delicious.
This is gratifying to make and wonderful to eat.
1/3 cup sugar
6 eggs
6 tablespoons sugar
2 cups milk
1 teaspoon vanilla extract
Make a hot water bath for the flan by setting a 9-inch cake pan in a
larger pan. While holding down the cake pan so it doesnt float, fill
the larger pan with just enough hot water to come about 3/4-inch up
the side of the smaller pan. Then remove the smaller pan and put the
larger pan of water in a preheating 350?F oven while you mix the
flan.
Melt the 1/3 cup sugar directly in the 9-inch cake pan the flan will
be baked in. To melt evenly, hold the pan securely (wear a good oven
mitt or use tongs) over or just resting on a burner; shake and tilt
the pan, rather than stirring the sugar. Watch carefully. Once
melted, sugar will caramelize (brown) quickly; as soon as it does,
tilt pan so that the entire surface is covered. Remove from heat;
syrup will harden and crack, but thats okay.
Beat together eggs and the 6 tablespoons sugar; add milk and
vanilla. Pour the egg mixture into the caramel-lined pan, open the
oven door, and carefully place the flan in the hot-water bath. Bake
at 350?F for about 25 minutes; test doneness by gently pushing
custard in center with back of a spoon. When done, a crevice will
form.
Remove from hot water and chill at once. To serve, loosen custard
edge with a knife, then cover with a rimmed serving plate. Holding
plate in place, quickly invert. The flan will slowly slip free and
the caramel sauce will flow out. Cut in wedges, and spoon on sauce.
Kathy in Alabama
http://www.nancyskitchen.com