The Perfect Flan
You can make this and you will love this . . . a friend who says she can’t cook, shared this recipe with me.
1-3/4 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
Pinch of salt
1/2 vanilla bean, split lengthwise
1 cup sugar
1/3 cup water
3 large eggs
2 large yolks
7 tablespoons sugar
Position rack in center of oven and preheat to
350degree. Combine cream, milk and salt
in heavy medium saucepan. Scrape seeds
from vanilla bean into cream mixture, add bean (I used vanilla) Bring to simmer
over medium heat remove from heat and let steep 30 minutes.
Meanwhile, combine 1 cup sugar and 1/3 cup water in
another heavy medium saucepan. Stir over
low heat until sugar dissolves. Increase
heat and cook without stirring until syrup turns deep amber, brushing down
sides of pan with wet pastry brush and swirling pan occasionally, about 10
minutes. Quickly pour caramel into six
3/4-cup ramekins or custard cups, using oven mitts as aid, immediately tilt
each ramekin to coat sides. Set ramekins
into 13x9x2 baking pan.
Whisk eggs, egg yolks and 7 tablespoons sugar in medium
bowl just until blended. Gradually and gently whisk cream mixture into egg
mixture without creating lots of foam. Pour custard through small sieve into
prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come
halfway up sides of ramekins.
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| Betty Cantrell serves up flan for her card club! |
Bake until centers of flans are gently set, about 40
minutes. Transfer flans to rack and
cool. Chill until cold, about 2
hours. Cover and chill overnight (Can be
made 2 days ahead.)
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| Betty and my Mother are the dearest of friends - playing cards and celebrating birthdays together among other twirls of a lifetime. |
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