"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Desserts: Caramel Flan Recipe

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This recipe for Desserts: Caramel Flan, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria

Category:
Category:

Ingredients:  
Ingredients:  
CARAMEL

1 C. sugar
1 Ĺ T. water
3 drops freshly squeezed lemon juice (not bottled)


CUSTARD

4 1/3 C. milk
1 vanilla bean, split in Ĺ lengthwise
4 eggs
8 egg yolks
1 C. sugar

Directions:
Directions:
To make the caramel, put sugar, water, lemon juice in a small saucepan. Over low heat, stir to dissolve the sugar.

When the mixture comes to a boil, raise the heat to medium, and without stirring, let the sugar syrup cook for 8-10 mins., until golden brown. Quickly pour the caramel into an ungreased 8 C. mold, swirling it so the caramel covers the bottom and sides. Let cool.

****Donít keep caramel too long on burner. The longer itís on, the thicker it gets, and you donít want that or it wonít come out of the pan.

Preheat oven to 325. To make custard, bring the milk to a boil with the vanilla bean, and remove the vanilla bean. In a mixing bowl, beat the eggs, egg yolks, and sugar. Stirring constantly, add the hot milk to egg mixture.

Pour into the caramelized mold, set the mold into a deep pan slightly larger then the mold, and fill the pan with boiling water to come half way up the side of mold. Bake for 1 hr.

To be certain custard is done insert knife in middle: it should come out clean. Remove from oven and let cool. Run a knife between custard and outside of mold. Turn out onto a platter deep enough to hold the liquid caramel that will run down sides. Let cool slightly before serving.

Personal Notes:
Personal Notes:
There is an art trick to this flan that Iím letting out of the bag ... my big flan secret. Every time I make it and dump it over to put on the plate it always cracks. But I never tell anyone. Instead I put edible flowers on top (mint leaves, nasturtiums, whatever) and I tell everyone that Iím just extremely artistic.

 

 

 

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