Baked Custard (flan) Recipe
Yield: 4Recipe by luhu.jp
Ingredients:
150 gram: white sugar,
1 tbsp: cold water,
juice of lemon,
1 tbsp: boiling water,
5 medium: eggs,
450 milliliter: milk,
1 tsp: vanilla essence or 1 vanilla pod,
Directions:
Preheat the oven to low, 150oC/300oF.
Start by making the caramel sauce: in a heavy-based pot, put 100g of the
sugar, with the cold water and lemon juice. Allow to heat very gently until
the sugar caramelises (shake the pot occasionally for this to happen
evenly) and turns a deep golden colour. Don
t allow this to boil. Take off
the heat and stir in the boiling water, carefully. Put the pot back on the
heat to dissolve the caramel in the water. Now pour this sauce into the
base of either 1 large serving dish, or 4 individual ramekin dishes or
moulds. Now make the custard by whisking the eggs and remaining sugar
together. Heat the milk and vanilla pod until very hot, but not boiling,
then let it sit for about 10 minutes. Take out the pod. Now, beat the milk
into the egg mixture (add the vanilla essence if you didn
t use a pod).
Pour the egg mix into the serving dish(es) and place carefully in an
ovenproof dish. Pour hot water into this dish to come half way up the sides
of the serving dish(es), and cook for about an hour or until set. To
serve, let the custards cool, run a knife around the edge of the dish and
then invert onto a serving plate.
This can be served with thick cream.
Contributor: http://www.spanish-gourmet.com
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
Source from luhu.jp
Start by making the caramel sauce: in a heavy-based pot, put 100g of the
sugar, with the cold water and lemon juice. Allow to heat very gently until
the sugar caramelises (shake the pot occasionally for this to happen
evenly) and turns a deep golden colour. Don
t allow this to boil. Take off
the heat and stir in the boiling water, carefully. Put the pot back on the
heat to dissolve the caramel in the water. Now pour this sauce into the
base of either 1 large serving dish, or 4 individual ramekin dishes or
moulds. Now make the custard by whisking the eggs and remaining sugar
together. Heat the milk and vanilla pod until very hot, but not boiling,
then let it sit for about 10 minutes. Take out the pod. Now, beat the milk
into the egg mixture (add the vanilla essence if you didn
t use a pod).
Pour the egg mix into the serving dish(es) and place carefully in an
ovenproof dish. Pour hot water into this dish to come half way up the sides
of the serving dish(es), and cook for about an hour or until set. To
serve, let the custards cool, run a knife around the edge of the dish and
then invert onto a serving plate.
This can be served with thick cream.
Contributor: http://www.spanish-gourmet.com
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
Source from luhu.jp
Tags
Spanish