Sunday, May 20, 2012

Creamy Caramel Flan



Creamy little cup of pure deliciousness is the best way I can describe this dessert. Flan is a custard type of dessert that is not necessarily a Mexican dessert, but a dessert known all over the world. This sweet little concoction is quite popular in a sense that it has a million and one recipes under its name, yet all create a sweet, creamy, and delicious dessert. Some flan recipes call for using cream cheese, condensed or evaporated milk, and sometimes half-half which all give a different texture to the dessert. Also, depending on what ingredients you are working with, the recipe will call for cooking the dessert in a certain way such as: cooking the flan in a microwave: baking the flan in a water bath: and cooking flan as you would gelatin. But before you think that this little dessert only comes in one flavor, think again. Flan can be given a different flavor by adding various extracts like vanilla, almond, lemon, rum, or by even adding canned pumpkin. I have had the privilege of trying many flan recipes and find them all great for their delicious taste. But of course, I truly enjoy my mother’s flan recipe the most. Her flan recipe creates this sweet and lemony dessert with a semi-firmer texture. It is really perfection! Although I love her recipe, I decided to cover this version because my husband and I were in search of a recipe that created a flan with a creamy and soft texture. And I do believe this recipe has ended my search. Enjoy!

 Creamy Caramel Flan

Serves 4

Ingredients:
½ cup sugar
3 eggs, lightly beaten
1 ½ cups half-half or light cream
1/3 cup sugar
1 teaspoon vanilla
Ground cinnamon (optional)

Directions:
  1. To caramelize sugar, in an 8-inch heavy skillet cook ½ cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Once sugar starts to melt, reduce heat to low. Cook about 5 minutes or until sugar is syrupy and golden, stirring as needed with a wooden spoon. Divide the caramelized sugar among four 6-once custard cups or ramekins; tilt dishes to coat bottoms. Set aside.
  2. Meanwhile, preheat oven to 325 F. In a medium bowl combine eggs, half-half, 1/3 cup sugar, and vanilla. Place custard cups in a 2-quart square baking dish. Divide egg mixture among custard cups. If desired, sprinkle with cinnamon.
  3. Place baking dish on an oven rack. Pour boiling water into baking dish around custard cups to a depth of 1 inch. Bake for 30-45 minutes or until a knife inserted near centers comes out clean.
  4. Remove custard cups from water. Cool completely on a wire rack. Using a knife, loosen flans from sides of dishes and invert onto four dessert plates. Spoon any caramelized sugar remaining in custard cups onto flans.                                                                                                                                
Source: Better Homes. Our Best Desserts 2012 

1 comment:

  1. heeyyyy u found it, now that's what im talking about babe soft texture and extra caramel drippin, cant wait to try it that the first dessert i wan then brownies :) when i get back....oh yeah you forgot to mention chocolate even though u didn't try it in virgina mmmmmm u missed out baby im gonnna have to take u back there i love u

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