Wednesday, July 13, 2011


This was another request from the Veggie Dad for his Father's Day meal.  I had never made flan and I don't lie to you.  I was very nervous as the prospect.  I chose to do the flan in a large pie plate instead of doing it in indivual ramekins.  I did this primarily because I only own 4 ramekins.  If you desire to to these as indiviual servings you would need 6 rameskins.  This recipe is a combination of several that I found online. 

1 cup sugar, divided
1/4 cup water
2 cups whole milk
4 large eggs
1 teaspoon vanilla extract

  1. Preheat the oven to 350 degrees.  Stir 1/2 cup sugar and 1/4 cup water in a small heavy saucepan, over low heat until the sugar dissolves.  Increase the heat just a little bit, and boil without stirring until the syrup is a deep amber color, brushing down the sides of the pan with a wet pastry brush and swirly the pan occasionally.  It helps if you use a lighter color pan, as if is often hard to tell when that amber color is achieved in a dark colored pan.  Pour the caramel into your serving dish(es).  Working quickly, tilt the serving dish(es), to coat the bottom(s) and side(s). 
  2. Stir the milk and 1/2 cup in a medium saucepan over low heat until the sugar dissolves (the milk will be lukewarm).  Whisk eggs in a medium bowl until blended.  Slowly whisk the eggs into the milk mixture.  Whisk in the vanilla.  Strain the custard into the serving dish(es). 
  3. Arrange the serving dish(es) in a metal baking pan.  Pour enough hot water into the baking pan until the water is half way up the side of the flan dish.  Bake the flan for 50 minutes.  Remove the serving dish from the water and let stand for 30 minutes.  Chill until cold for at least 4 hours, or up to 1 day. 
  4. Cut around the edge of the flan and turn out onto a serving plate. 

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