4 cups milk
1 vanilla bean, split
6 eggs
1/2 cup sugar
1 teaspoon vanilla
For the Caramel: 3/4 cup sugar
Preheat oven to 350°F.
In a small heavy saucepan sprinkle the sugar in an even layer. Heat slowly and don't stir until sugar is dissolved. Tilt the pan from side to side until the caramel is browned. Don't overcook. Pour caramel into the bottoms of 6 small ramekins (custard cups).
Pour the milk in a saucepan and add the vanilla bean. Heat just to the boiling point. Remove the pan from the heat. Pour the milk into a bowl and allow it to cool. Place the eggs in a bowl and beat them lightly. Gradually add the sugar. Remove the vanilla bean from the cooled milk and add the milk to the egg mixture stirring constantly. Pour mixture through a fine sieve into the ramekins. Put the dishes in a baking pan and add enough boiling water to the pan to reach halfway up side of dish. Bake flan in middle of oven for 30 to 40 minutes just until the custard is set but still trembles slightly. (Flan will set as it cools.) Remove flan from pan and cool in dish on a rack. Chill flan, covered, until cold, at least 4 hours and up to 1 day.
To Serve:
Run a thin knife around edge of dish and invert flan onto plate. The caramel layer will be on top. Serve it by itself of with slices of fresh fruit such as peaches or pears.
More About Flan
Flan, pronounced [FLAHN] is commonly used as a term to describe the Spanish or Mexican version of Creme Caramel. Classically, however it is a round pastry (tart) with either a sweet or savory filling.
Spanish and Mexican Sweet Custard
Flan, the custard, is is a very popular dessert in Spain and in Mexico. It is normally made with whole eggs and milk with a caramel coating. The typical favoring is simply vanilla but there are numerous variations that include almonds , pistachio, lemon, and various other fruits.
Savory Flan, Another Variation
A small savory version of Flan can be found on many restaurant menus as an accompaniment to a main course. Examples are Asparagus Flan, Sweet Potato Flan, or a Sweet Corn Flan. These are typically made of eggs, cream, and the appropriate vegetable flavoring.
Classic Flan Tart
The Flan pastry is baked in a Flan ring (see picture) atop a baking sheet. Flan may also be baked in a tart pan or a pan with a removable bottom. A filling is added to the baked pastry. Fillings may be of any type but typically they are custard with a fruit topping or cheese custard resembling a Quiche.
Posted: 11/7/2009 2:14:53 PM