Flan

I don’t make a lot of desserts but when I do I like them to be tasty. I am partial to anything creamy and custardy. Crème brûlée tops my list but I also love flan.

My recipe for this flan consisted of . . .

~1/2 cup sugar for the caramel
3 cups skim milk
2 whole eggs and 2 egg yolks
1/2 tsp vanilla extract
3/4 cup sugar

The caramel is simply made by placing the sugar in a pan and heating it until it has melted and browned. Careful not to scorch it. You can cook flan in one large container or in smaller single serving cups. I chose the latter and divided the caramel among six baking cups.

The eggs where mixed but not beaten too much as you don’t want to incorporate air into them. Meanwhile the vanilla, sugar and milk was heated to scalding temperature in the microwave. This was then added to the eggs very slowly at first while whisking to temper the eggs. You don’t want to cook them at this point. Once all the milk was incorporated it was divided among the baking cups. These were placed in a pan and hot water was added to surround the cups coming up a little over half way.

The custard was placed in a 350 °F oven for about 30 minutes until the custard was set. It should jiggle a little but a knife inserted in the center should come out clean. The flan was removed from the pan and cooled. Eventually it was placed in the fridge to chill. The longer it sits the more the caramel will dissolve to make a sauce for the flan.

To serve run a knife around the edges of the flan to loosen it from the sides. Place a serving plate upside down onto the cup and quickly invert it. Tap it on the counter if necessary to loosen the flan from the cup and carefully lift it up. Here’s my caramelly goodness.