Catholic Recipe: Flan
- 1 cup sugar
- 1/4 cup water
- 2 cups heavy cream, light cream, or milk
- 2 eggs, plus 2 yolks
- Pinch salt
- 1/2 cup sugar
- Several cups of boiling water
Yield: six 4 - 6 oz custard cups
Prep Time: 1 hour + chill time
Difficulty: • • • •
Food Categories (1)
Often Made With (1)
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".
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.
The Curé d’Ars: St. Jean-Marie-Baptiste Vianney (Abbé François Trochu)