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Creme Caramel ( Flan ) Recipe

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This recipe for Creme Caramel ( Flan ) is from Zouka's Middle Eastern Cuisine and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 cup whole milk
1 1/2 cup sugar for caramelized
8 Eggs
1 tsp vanilla extracted
1 lemon zest
2 8 oz condensed milk
bunt pan cake

Directions:
Directions:
©. In a non stick pan add 1 1/2 cup of sugar. turn stove on. Melt the sugar and stir until turn to a golden brown color, when you finish pour the liquid caramelized sugar and spreed it all around the bunt. be careful its too hot, use a large spoon to spread the brown sugar in to the cake mold and sit a side.
In a large pot add 1 cup sugar, eggs, lemon zest and vanilla, mix will with a hand-mixer then add the milk and blind more for 1 min. Pour the mixture in the cake mold, fill it and keep 1 inch under the rim.
Preheat oven on 375º Use a pan sauce (add 6 cup of water in it as a steam bath) Place the custard ring pan in the center.
Place the pan in the oven on the middle shelf, bake for one hour shut the oven off and keep it in for one more hour then take it out the oven and sit a side to cool.
In the refrigerate to cool at lest 4 hour or the night before.
To serve, take the mold out 1/2 hour before serving, use a butter knife scrap and separate the cream caramel from the side of the pan edges.
Bring a round deep edge serving dish, be very gentle and flip the mold up side down.

Number Of Servings:
Number Of Servings:
12 and up
Preparation Time:
Preparation Time:
1/2 hour.
Personal Notes:
Personal Notes:
this is my mom recipes and our favorite .

 

 

 

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