November 26, 2008

Super Easy Flan

When my husband and I were in France I realized he loved flan; ate it almost everyday. So, when we returned to the Land of Ports I thought I'd give it a shot. This is a bit different than their flan, in that I didn't see any dishes there that had the caramel sauce flowing so sweetly over it. Nontheless, it is a tasty and simple version.

Here is the recipe:
1 & 1/2 cup sugar
6 large eggs
(1) 14oz can sweetened condensed milk
(2) 13 oz cans evaporated milk
1 teaspoon vanilla

Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware (I used a glass pie dish) and a large baking pan to put them in. In a mixer or with a whisk, blend the eggs together. Mix in all milks then slowly add 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added. Set mix aside. Now to begin your caramel sauce: Pour the remaining 1 cup sugar in warm sauce pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Before it begins to harden pour custard into caramel lined ramekins or dish. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready. Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard. If using larger cook ware, after slicing the flan, spoon sauce onto each piece.

Note: You may choose to prepare the caramel sauce before mixing the custard and if it hardens just reheat. Also, if using a 1 large dish to bake, the time may take a bit longer.

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