Flan
Servings: 8
Ingredients:
Directions
First caramelize the mold by following the
Carmel directions. The melted sugar must cover all the surface of the mold.
Use a wooden spoon to paint the caramel up the sides of the center tube. Let
cool until the caramelized sugar hardens while you prepare the flan.
Place the milk in a saucepan with the sugar
over very low heat to dissolve the sugar. Do not let the milk boil. Take the
pan off the heat and let cool.
Whisk the eggs lightly and add the vanilla
extract. When the milk has cooled, whisk it into the eggs. Pour into the
caramelized mold.
Place the mold in a large, deep pan and fill
the pan with water to reach halfway up the sides. Place in the preheated
oven for 40 to 45 minutes. Test by inserting a toothpick or very thin knife
into the center. The flan is done when the toothpick or knife, comes out
clean. Do not overcook.
Let cool and place in the refrigerator for 24
hours.
A plain 2-quart mold may also be used.
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