Flan (Spanish/Mexican creme caramel)
Caramel:
3/4 cup sugar
1/2 cup water
Caramel Directions:
In a skillet, combine the water and sugar. Over medium high heat, stir until it comes to a boil. When it starts to boil, stop stirring, but keep watching it, and take it off the heat when it turns a nice caramel brown. Immediately divide evenly and spread between 5 (8 oz) ramekins. It should coat the bottom of each one. If it hardens too
quickly, you can add a drop of to water and microwave until it is liquified enough to evenly spread. Set aside.
custard ingredients:
4 eggs
1/4 cup white sugar
1/2 cup water
1 (12 fl oz) can evaporated milk
1.5 tsp vanilla
custard directions:
Preheat the oven to 350ºF. Combine all the ingredients in a bowl and combine with a whisk. Pour evenly between ramekins over hardened caramel (if it isn't hard because you microwaved it, wait till it is at least mostly hardened). Put the ramekins in a baking dish (like a 9x13 cake pan). Fill the pan with very hot water (boiling or insta-hot works too) half way up the ramekins. Cook in the oven until the top is set and when tapped with a knife lightly will spring back up, about 35 minutes. Remember, since it is in a water bath, it can't burn and it's better overcooked than undercooked. Take the ramekins out of the pan, and set on a wire rack to cool. Then, put in the fridge for a few hours at least.
Serving:
Take the flan out of the fridge. Run a knife around the outside to loosen it up, then take a small plate, put it on top of the ramekin, flip it over, and wah lah!!
Recipe from: One Pot Chef
3/4 cup sugar
1/2 cup water
Caramel Directions:
In a skillet, combine the water and sugar. Over medium high heat, stir until it comes to a boil. When it starts to boil, stop stirring, but keep watching it, and take it off the heat when it turns a nice caramel brown. Immediately divide evenly and spread between 5 (8 oz) ramekins. It should coat the bottom of each one. If it hardens too
quickly, you can add a drop of to water and microwave until it is liquified enough to evenly spread. Set aside.
custard ingredients:
4 eggs
1/4 cup white sugar
1/2 cup water
1 (12 fl oz) can evaporated milk
1.5 tsp vanilla
custard directions:
Preheat the oven to 350ºF. Combine all the ingredients in a bowl and combine with a whisk. Pour evenly between ramekins over hardened caramel (if it isn't hard because you microwaved it, wait till it is at least mostly hardened). Put the ramekins in a baking dish (like a 9x13 cake pan). Fill the pan with very hot water (boiling or insta-hot works too) half way up the ramekins. Cook in the oven until the top is set and when tapped with a knife lightly will spring back up, about 35 minutes. Remember, since it is in a water bath, it can't burn and it's better overcooked than undercooked. Take the ramekins out of the pan, and set on a wire rack to cool. Then, put in the fridge for a few hours at least.
Serving:
Take the flan out of the fridge. Run a knife around the outside to loosen it up, then take a small plate, put it on top of the ramekin, flip it over, and wah lah!!
Recipe from: One Pot Chef
