Directions: |
Directions:Preheat oven to 350º
In a large bowl, mix together well, the eggs, condensed milk, and evaporated milk.
Stir in the vanilla and rum, if using. Set aside. Start heating water in a tea kettle.
Put the sugar into a heavy skillet and sprinkle the water on top. Melt the sugar into a caramel over low heat. Will take 5-10 minutes. Make sure all sugar crystals have melted.
Pour the hot caramel into a baking dish (9 inches diameter and 3 inches deep, or 8 inches by 8 inches square). If you can, tip the dish to coat the bottom of the dish with the caramel. I am never able to, it solidifies too fast, it doesn't matter, it still works.
Pour the egg mixture into the dish. Place the dish inside of a larger baking pan and pour the hot water from the kettle into the baking pan so that it comes halfway up the sides of the egg filled baking dish. I usually put the pan onto the oven rack before I start to pour in the hot water.
Bake for 45 minutes to 1 hour. Custard should be firm when finished.
Remove the baking dish from the water bath and let it cool. Then put it into the refrigerator to chill.
To serve, run a thin blade knife or spatula around the edges of the custard. Place a serving platter (with some depth, to catch all of the caramel sauce), over top of the dish. Invert the custard onto the platter and it should slip out easily... sometimes with a little shake. Be careful, there is a lot of sauce. Cut into slices and enjoy! |
Personal
Notes: |
Personal
Notes: Although this recipe comes obviously evolved from a traditional Spanish flan, I feel that it is quite different, in flavor and in texture. Give it a try, once you have mastered the caramel making, it is really quite simple.
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This recipe for Crema Volteada - Peruvian Creme Caramel is from