CHRISTMAS FLAN

December 27, 2011

 

CHRISTMAS FLAN

My daughter baked the flan pictured here. It was baked in muffin tins in what is called a ‘water bath’, which means that the pan containing the batter was placed into a larger pan with water. If you have never used a ‘water bath’ method or made a flan before do not let this method frighten you away. This dessert is easy to prepare and it is delicious.

PREPARING THE BURNT SUGAR

I think it is always best to prepare the burnt sugar first and have it waiting. There are two ways of doing this. One method is to use metal pie or cake pans. For me this is the simplest method.

Turn on a stovetop burner, medium high, gas or electric, it does not matter. Place the metal pan onto the hot burner and sprinkle three to four tablespoons of white sugar onto the pan. When the heat is sufficient on the bottom of the pan the sugar will begin to melt, then it will bubble and very quickly turn dark. This could take 2 to 5 minutes depending on how high the temperature. Do not let the sugar become too dark or it will have a bitter taste. You are looking for a light caramel color. Carefully remove from the heat and set aside.

If you chose to use a glass or crockery dish to bake the flan then melt the sugar in a saucepan and pour the darkened melted sugar into the baking dish and set aside.

THE CUSTARD

4 eggs

1 cup of milk

1 can of evaporated milk (for less calories use low fat or fat free evaporated milk)

2 to 4 tablespoons sugar (to your taste)

1 teaspoon of vanilla

Blend all ingredients thoroughly and pour into the prepared pan with the burnt sugar.

Carefully place pan into a larger pan. Pour hot water into the larger pan, but do not fill the pan more that half way up the sides of the baking pan containing the custard.

Bake at 350 degrees for approximately 1½ hours.

 

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