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Return to December 1, 2004
Newsletter
Vanilla Caramel Flan
Caramel:
1 1/2 cups granulated sugar
1 cup water
Flan:
2 cups milk
2 cups half and half
8 eggs
4 egg yolks
3/4 cup sugar
1 tablespoon vanilla extract
Preheat oven to 325 degrees F. Make caramel by combining sugar and
water in a medium saucepan and cooking over moderate heat swirling
occasionally until color begins to turn golden, about 12 to 15
minutes. Turn heat to low and continue cooking and swirling
constantly until color is dark brown and mixture smells of caramel.
Remove from heat and pour into a 9-inch round cake pan. Using a
towel or hot pad, tilt pan and swirl caramel to coat the bottom and
sides well. It will need a few minutes to cool down in order for
about 1/4-inch of caramel to stick to the pan. Then pour excess back
into the pot it was cooked in and add 2 cups milk.
Cook over low heat, stirring frequently, to dissolve excess caramel
into milk, about 3 to 5 minutes. Strain warm milk and caramel
mixture in a bowl and add cold half and half. Mix well. Add sugar,
eggs, yolks and vanilla. Whisk custard to mix and strain into
caramelized pan. Set flan into a roasting pan in the oven and pour
boiling water into roasting pan until it rises halfway up the sides
of the cake pan. Bake for 40 to 45 minutes or until center feels
just firm when pressed gently with the fingertips. Set aside to cool
for about 1 1/2 hours then cover with plastic wrap and refrigerate
overnight or up to 4 days.
To serve, run a knife along the inside edge to loosen. Cover with a
platter and quickly invert. Carefully drain excess caramel into a
small sauce pitcher and reserve. Serve wedges of flan on dessert
plates topped with extra caramel sauce.
Ricci in PA
http://www.nancyskitchen.com
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