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     Flan (Caramel custard)

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    Admin
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    Join date : 2010-05-28
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    PostSubject: Flan (Caramel custard)   Flan (Caramel custard) I_icon_minitimeTue Jun 01, 2010 7:25 am

    I’ve got this old Spanish recipe book and one of my favourite desserts is Flan and it is so simple to make and really yummy.

    Flan (Caramel custard) Flan10

    Serves 4-6
    Preparation time: 20 minutes + 25-40 minutes baking

    For the caramel:
    4 tablespoons granulated sugar
    3-4 tablespoons water


    For the custard:
    600 ml (1 pint) full fat milk
    3 eggs plus 3 egg yolks, beaten
    2 tablespoons vanilla sugar or 2 tablespoons granulated sugar plus 1 teaspoon vanilla essence.

    This can be made a day ahead of when needed.

    Preheat the oven to Gas Mark 4/180 C/350 F.

    Make the caramel in a small heavy-based pan. Melt the sugar over a medium heat, stirring all the time with a wooden spoon, until the sugar dissolves and caramelises to a rich chestnut brown. Watch it carefully as once the sugar dissolves it can quickly burn.
    Take off the heat and add the water – careful it can splutter.
    Stir over a low heat for 2-3 minutes until you have a thick, dark syrup. Pour this caramel into a 1.2 litre (2 pint) soufflé dish or 4-6 individual moulds and tip to coat the base. If you are quick you do not need to use the water.
    For the custard, whisk together the milk, eggs, egg yolks and vanilla sugar. Strain the mixture into the moulds.
    Transfer the moulds to a roasting tin and pour in enough hot water to come half-way up the moulds.
    Bake the large one for 35-40 minutes until the custard is set. The small ones will only need 25-30 minutes.

    Alternatively the custards can be cooked in a bath of barely simmering water on top of the stove.

    Remove, allow to cool completely and chill.

    Run a knife round the rim and unmould the custards when you are ready to serve them. They make their own delicious caramel sauce.

    _________________
    Maz

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