The Countertop Chronicles

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Friday, April 22, 2005

Recipe of the week: Flan

It was a pleasure to host the Carnival of teh Recipes last week, and I thought for this weeks carnival I would contribute one of my favorite deserts, Flan.

12 egg yolks
1 can condensed milk
1 pint Vit D milk
1 tablespoon vanilla (use real vanilla, not the artificial stuff, trust me)

Pre heat oven to 375(f).

Blend everything together until smooth.

Pour the mixture into a cup cake tin (or appropriate sized glass or porcelain dish).

Cover each with aluminum foil.

Place in a larger baking pan half-filled with water.

Place pan in oven and bake until firm (about 60 minutes).

Carmel Topping

This is the tough part, and no instructions will really explain it. My suggestion is to put aside an afternoon and practice making carmel until you get it right. If you've never had Flan, the carmel should not be solid, but instead you want to keep it liquified as a translucent sauce.

The basic ingrediants are

1 cup sugar
1 cup water

Place them in a saucepan over high heat and carmalize. Keep stirring and swirling the sauce in the pan and be careful not to burn it. It might take you a few times to get the technique right, but you'll get it. Sorry, don't really know how to describe the process, its sort of like riding a bike. Maybe one of my readers does.

Once the sauce is done, remove each flan from their cup, serve on a desert plate and cover with sauce.



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