Caramel Flan

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by Heather Harris Brady

This was quite a hilarious undertaking in that I was making it in the middle of our blizzard yesterday – my caramel kept hardening so quickly I had to put it in the microwave over and over again to line the custard cups! That’s what seven degrees and a -20 windchill will do to you I guess.

This is a lovely comforting dessert whether you’re in the midst of a storm or not. If you’re of French inclination you probably think of these as creme caramel, while Spanish speaking parts of the world call it flan. Either way, the custard is smooth and rich, nicely accented by the caramel. It only takes a few minutes of hands-on time, your oven will be doing most of the work.

Caramel Flan, Makes about four servings

  • 2 T. water
  • 1/2 c. granulated sugar
  • One can of evaporated milk
  • Three eggs
  • 1/3 c. granulated sugar
  • 2 t. vanilla

Preheat the oven to 350 and set out four ramekins or custard cups. Depending on how deep they are you may get a fifth one out of this recipe.

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Combine the water and sugar in a saucepan. Stir over medium heat to dissolve the sugar, then cook it to a deep golden brown. This should take about five minutes. If you’re not familiar with caramelizing sugar, here’s a video to walk you through it.

Divide the caramel equally between the cups and swirl them around to coat. You should end up with a pretty glaze like so:

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Combine all the rest of the ingredients in a mixing bowl and whisk well.

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Divide the custard equally between the cups.

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Set the cups in a larger baking dish and pour in hot water, stopping when it is halfway up the sides of the cups.

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Put them in the oven for an hour. When you take them out they will be puffy. .

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. . .but will fall as they cool.

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Once they are chilled through you’re ready to serve. Run a thin knife around the outside of each cup and invert the little flans onto a serving plate.

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Two years ago: Mexican Lasagne
One year ago: Ham & Cheese Strata

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