Monday, February 8, 2010

Carmel Topped Flan

I apologize in advance for the crappy photos, I took them with my camera phone since I forgot to bring my camera. This was delicious, naturally gluten-free, and very easy to make. Go try it yourself!

Caramel Topped Flan from Dorie Greenspan's "Baking: From My Home to Yours"
1/3 cup sugar
3 tablespoons water
squirt fresh lemon juice

1.5 cups heavy cream
1.25 cups whole milk
3 large eggs
2 large egg yolks
1/2 cup sugar
1 tablespoon vanilla

Prep steps:
Preheat oven 350, put 8in NOT non-stick cake pan in oven to warm up
Line roasting pan with paper towels
Fill a teakettle with water and boil. Once water has boiled, turn it off.

To make the caramel topping:
Stir sugar, water, lemon juice over med high heat until sugar becomes amber colored caramel, about 5mins. Remove from heat at first whiff of smoke. Pour into cake pan and set aside.

To make the flan:
Bring cream and milk to just a boil. Meanwhile, in a large bowl mix eggs, yolk, sugar together vigorously for a min, then add vanilla. Slowly stir in 1/4 of the hot milk mixture to temper. Slowly add in the rest. Skim off foam and bubbles. Pour over the caramel.

To cook:
Put the cake pan in roasting pan. Pour water from the teakettle into roasting pan being careful not to splash any into the cake pan. Slide into oven and bake for 35 mins, till a little puffy and golden. Fridge for 4 hours. When ready to serve, invert on a rimmed plate.


Nan said...

The photos look fine! Where did you make this?

Mer said...

I made it at home, but brought it to Grace and Tony's. I didn't flip it out of the pan till I got there.