Flan #2 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
CARAMEL:,
1/2 cup: Sugar,
1 tbsp: Water,
CUSTARD:,
5: Eggs beaten,
1: , (14 oz) can Eagle brand
Condensed milk,
1 cup: Milk,
1 tsp: Vanilla,
1 tsp: Dark rum, optional
Directions:
CARAMEL
The sugar and 1 tablespoon water - place in skillet on medium high
heat. stir constantly with a wooden spoon until sugar melts and
begins to turn a golden brown. I like mine to be as dark as possible
(short of burning). You will smell a smoky scent which taints the
flavor it you let it go a bit too long. When the caramel is ready
pour it into a well oiled 1 quart mold (I use a fluted custard mold
for mine) and tilt the mold until the bottom (not sides) is well
covered. Set the mold aside and allow it to cool while you mix the
custard.
CUSTARD
Mix custard well and pour into mold.
Place entire mold in a large pan and pour warm water in larger pan
until it reaches half way (or more) up the side of your custard mold.
Place in a pre-heated 350 degree F oven and bake until the tip of a
knife inserted in inserted in the center comes out clean. Transfer
IMMEDIATELY into the refrigerator to stop the cooking. After the
custard has cooled, cover and chill over night.
When ready to serve: Run a knife around the edge to loosen (placing
the mold in some warm water may aid in unmolding also...) Cover with
a serving plate and invert to unmold.
Properly done, the caramel will flow down the sides of this lovely
wonder. Do not be concerned if some caramel stays in the bottom of
the mold, this is almost unavoidable. Slice and serve slightly
chilled.
Terry A. Austin TAAustin@unt.edu
Source from luhu.jp
The sugar and 1 tablespoon water - place in skillet on medium high
heat. stir constantly with a wooden spoon until sugar melts and
begins to turn a golden brown. I like mine to be as dark as possible
(short of burning). You will smell a smoky scent which taints the
flavor it you let it go a bit too long. When the caramel is ready
pour it into a well oiled 1 quart mold (I use a fluted custard mold
for mine) and tilt the mold until the bottom (not sides) is well
covered. Set the mold aside and allow it to cool while you mix the
custard.
CUSTARD
Mix custard well and pour into mold.
Place entire mold in a large pan and pour warm water in larger pan
until it reaches half way (or more) up the side of your custard mold.
Place in a pre-heated 350 degree F oven and bake until the tip of a
knife inserted in inserted in the center comes out clean. Transfer
IMMEDIATELY into the refrigerator to stop the cooking. After the
custard has cooled, cover and chill over night.
When ready to serve: Run a knife around the edge to loosen (placing
the mold in some warm water may aid in unmolding also...) Cover with
a serving plate and invert to unmold.
Properly done, the caramel will flow down the sides of this lovely
wonder. Do not be concerned if some caramel stays in the bottom of
the mold, this is almost unavoidable. Slice and serve slightly
chilled.
Terry A. Austin TAAustin@unt.edu
Source from luhu.jp