FLAN FOR ONE
2 1/2 tablespoons sugar, divided use
1/4 cup light or heavy cream
1 egg yolk
1/2 teaspoon vanilla
Heat 2 tablespoons of the sugar over low heat in a small skillet until it is melted and forms an amber-colored liquid. Pour liquid at once into a 5-oz custard cup. Turn and tip the cup to coat the bottom and sides with the caramel.
Beat remaining sugar with cream, egg yolk, and vanilla in a small bowl; pour into prepared custard cup. Place custard cup in a small baking pan.
Bake in a moderate oven (350 degrees F) for 35 minutes or until a knife inserted 1/2-inch from the edge comes out clean. Remove from pan of water; cool, then refrigerate several hours or overnight.
TO UNMOLD:
Loosen custard around edge with small spatula. Cover dish with serving plate; turn upside down, shaking gently to release custard.
Servings: 1
Source: unknown (old magazine clipping) |