CARAMEL FLAN3 tbsp sugar 1 tbsp water 3 large eggs 1/3 cup dark brown sugar, packed 2 tsp vanilla extract 1/4 tsp almond extract 1 (12 oz.) can evaporated whole milk1/2 cup whole milk Preheat the oven to 300 degrees F. In a small saucepan, combine the granulated sugar with 1 tablespoon water. Stir over moderate heat until the sugar turns a medium caramel color, about 3 minutes. Working quickly, pour the caramel into six (6 oz.) custard cups; don't worry if they're not evenly coated. In a medium bowl, beat the eggs. Whisk in the brown sugar, vanilla and almond extract. Gradually whisk in the evaporated and whole milk. Strain the mixture through a sieve and then pour it into the custard cups. Place the cups in a baking pan and add enough hot water to reach halfway up the sides. Bake for about 1 hour or until set. Let the flans cool to room temperature in the water bath. Cover and refrigerate overnight. TO SERVE:Run a knife tip around the edge of each flan and invert onto dessert plates. Serve cold. Servings: 6 Source: Food & Wine
|