Flan
15/04/08 18:36 Filed in: Dessert
Flan
Recipe from Gilda Alfieri
Brown:
10 Tbs Sugar
1 Tbs Water
In a pan until caremell in color.
Coat the bottom and sides of a clear pyrex 1 qt dish.
(You pour the browned sugar/caramel into the dish, and then slowly move the dish around so it gets coated all the way around. As it cools, the caramel will get bunches of cracks.)
Stir together:
2 cans evaporated milk
0.5 Tbs sat
0.b Tbs Vanilla
Beat together:
6 eggs
10 Tbs Sugar
Add egss to milk.
Sift Egg/Milk mixture into the cool, caramel coated pyrex dish.
Place the pyrex bowl into a pan of 1 inch of water.
Place bowl and pan into preheated 350 degree oven for 60 minutes.
After 60 minutes, a knife into the heart of the flan should come out cleanly
Allow to cool and refrigerate.
BTW, we have never "flipped" the flan over. We just cut out slices from the glass bowl, and then spoon the caramel (which will have sunk to the bottom) over our pieces.
Brown:
10 Tbs Sugar
1 Tbs Water
In a pan until caremell in color.
Coat the bottom and sides of a clear pyrex 1 qt dish.
(You pour the browned sugar/caramel into the dish, and then slowly move the dish around so it gets coated all the way around. As it cools, the caramel will get bunches of cracks.)
Stir together:
2 cans evaporated milk
0.5 Tbs sat
0.b Tbs Vanilla
Beat together:
6 eggs
10 Tbs Sugar
Add egss to milk.
Sift Egg/Milk mixture into the cool, caramel coated pyrex dish.
Place the pyrex bowl into a pan of 1 inch of water.
Place bowl and pan into preheated 350 degree oven for 60 minutes.
After 60 minutes, a knife into the heart of the flan should come out cleanly
Allow to cool and refrigerate.
BTW, we have never "flipped" the flan over. We just cut out slices from the glass bowl, and then spoon the caramel (which will have sunk to the bottom) over our pieces.