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Catholic Recipe: Flan

    INGREDIENTS

    For Caramel
  • 1 cup sugar
  • 1/4 cup water For Custard
  • 2 cups heavy cream, light cream, or milk
  • 2 eggs, plus 2 yolks
  • Pinch salt
  • 1/2 cup sugar
  • Several cups of boiling water
  • Details

  • Serves: 6
  • Yield: six 4 - 6 oz custard cups
  • Prep Time: 1 hour + chill time
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Spain

The national dessert of Spain, flan is simple to make and a nice light alternative to heavy ice creams and cakes. It's also a popular dessert in Mexico, and in France, where it's called "creme caramel".

DIRECTIONS

Put 1 cup sugar and 1/4 cup water in small saucepan (not aluminum). Over low heat, cook, stirring occasionally, until sugar melts, turns clear and then golden brown, approx 15 minutes.

Remove from heat and pour into bottom of six 4 - 6 oz custard cups.

Preheat oven to 300 degrees Fahrenheit.

In a medium bowl, beat eggs and 2 extra yolks with salt and sugar until pale yellow.

Place cream in small saucepan over medium heat until it begins to steam.

Add cream slowly to egg mixture, stirring constantly.

Pour into prepared custard cups.

Place cups in a baking pan and pour boiled water into the baking pan to within about 1 inch of the tops of the cups.

Bake until custard is just wobbly, about 30 minutes.

Cool, then chill.

To serve, dip cups into boiling water for about 15 seconds, then turn upside down onto a plate.

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