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www.RecipeFaire.com Presents:
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Flan Caramel Coated Custard
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by:
Johnny Davis
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Flan Caramel Coated Custard Recipe is most definitely the classic dessert of Mexico with a custard of milk, sugar, eggs and vanilla extract with topping of caramel made with sugar and water.
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INGREDIENTS
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For The Caramel:
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1/2 cup sugar
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2 tablespoons water
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For The Custard:
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2 cups milk
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1/3 cup sugar
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4 eggs
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1 teaspoon vanilla extract
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DIRECTIONS
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1:
Preheat oven to 350° F. For the caramel: Place sugar and
water in a small saucepan and bring
to a boil over medium-high heat.
Continue cooking until it turns light
brown (8 to 10 minutes). Pour into a
l-quart, smooth-surfaced mold
(or 6 individual molds), turning the
mold quickly in all directions to coat
the bottom and the lower sides.
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2:
For the custard: Place milk, sugar,
eggs, and vanilla in a blender.
Blend 1 minute on medium speed.
Pour into mold and place mold in a
larger pan. Pour warm water into the
larger pan halfway up the sides of
the mold. (This is known as bano de
Maria - Mary's bath.)
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3:
Bake for about 1 hour (40 minutes
for individual molds). Check occasionally
during baking to be sure
the bano de Maria does not boil. If it
boils, reduce oven heat slightly;
however, do not reduce below 300° F.
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4:
Test for doneness by inserting a
kitchen knife only halfway into the
custard, making sure not to pierce the
bottom. The custard is done when the
knife comes out clean. Cool 1
hour; then refrigerate at least 3 hours. Unmold by running a kitchen
knife around the edge of the flan.
Place a serving dish over the
mold and invert it to unmold.
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