Flan Caramel Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
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:
place sugar 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.
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 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
From: Helen+@cmu.Edu Date: 04-12-94
Source from luhu.jp
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.
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 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
From: Helen+@cmu.Edu Date: 04-12-94
Source from luhu.jp