Guest Author - Amy Ralston Young
Flan is like the English as creme caramel, it's an egg custard dessert with a caramel sauce, and it's served turned out nto a plate so that the caramel sauce runs over it all.
Here are two different recipes both equally delicious.
1 cup sugar
1/4 c water
1 can (12 oz) evaporated milk
1 can (5oz) sweetened condensed milk
6 egg yolks
1tblsp almond extract
Preheat oven to 350 degrees (175 C)
In a saucepan over medium heat, melt the sugar with water until melted and a golden brown. (caramelizing)
Pour into a flan pan or cazuela and coat the bottom evenly. You can use one big dish or individual dishes that can be used to serve the flan in. Set aside
In a large bowl, whisk together evaporated milk, condensed milk, egg
yolks, and almond extract.
Pour over caramelized sugar and tap on counter to remove any air bubbles.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside the roasting pan and place in oven.
Fill roasting pan with water to reach halfway up the sides of the baking dish.
Bake for 45 to 50 minutes and then let cool completely.
Refrigerate overnight and then serve.
1-1/2 c sugar
1 quart whole milk
1-1/2 tsp vanilla
Caramelize 3/4 cup sugar in a pan, put in sugar and water and heat gently until the sugar changes to a golden brown.
In a separate bowl, beat 6 eggs until light yellow in color.
Add 3/4 cup of sugar, 1 quart of milk, and 1-1/2 tsp vanilla to eggs and mix thoroughly.
Pour the egg mixture over the caramelized sugar and tap on counter to
remove any air bubbles.
Bake at 325 degrees for about 1 hour or until a knife inserted comes out clean. Best if left to cool in the refrigerator overnight and eaten chilled.
To see or buy the traditional clay dishes for flan can be found here latienda.com