Ingredients
Directions
Preheat the oven to 325 degrees F.
Melt 2 cups sugar in saucepan over low heat and cook until golden brown, about 5 to 8 minutes. Watch the sugar carefully as it can burn quickly. Put the caramel into custard cups to cover the bottom.
In mixing bowl add remaining sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath and cover. Cook for about 35 to 40 minutes. Check after 30 minutes. Cool to room temperature.
To serve, run a knife around the edges to loosen and invert onto plates.
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By Kimmiser
Los Angeles, CA
on August 04, 2011
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This is the Flan recipe I used, I skipped the first and hardest step. Just buy a good jar of Caramel sauce!
Also, I only have 4 ramekins so I just halfed the recipe.
4 eggs
1/2 tsp. vanilla
2 cups whole milk or half n half
I added some orange zest to the boiling mik to flavor a bit. Make sure once you temper the egg mixture that you strain it before you pour into the ramekins, there is some crust that forms and the strainer is a must for a smooth tasting flan. Also, your water must be hot when you pour it into the dish with the ramekins. If you line the baking dish with a dish towel then place the ramekins on it, it helps when you pour the hot water in as it does not slide around. Pretty easy Flan recipe from all that I researched.
By sthomas682_11804360
conway, SC
on April 14, 2009
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I read the reviews before I made the flan and it was wonderful. It was even better the second day. The trick is having the water hot before placing the flan into it. I also made just half the recipe. No problem!
By fumlauf_11672608
Hilton Head, SC
on February 17, 2009
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Re: The reason your flan is a SOGGY MESS and didn't set up, is because
the cooking directions are FLAWED! To properly cook a flan in a water bath,
the bath water MUST BE NEAR-BOILING! This is best accomplished by bringing the water to a boil in a TEA KETTLE on top of the stove,
then carefully pouring the hot water around the flan(s, which have been positioned to sit inside a large roasting pan, (or any such pan which will accommodate your flan pan or ramekins. Do not splash any water into the flan(s!!!!
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