Monday, May 10, 2010

Katherine's Flan

Seriously, I challenge anyone to take a flattering picture of a flan.
Katherine's Flan
The recipe of the amazing Katherine Rendell, who could make this without blinking an eye and who always wore the most amazing shade of red lipstick.

2 C. Sugar
6 Eggs
2 1/2 C. Milk
1 t. Vanilla extract

Preheat oven to 350 degrees.  Stir 3/4 C. sugar and 1/3 C. water in saucepan over low heat until sugar dissolves.  Increase heat, boil without stirring until syrup is deep amber color, swirling occasionally.  Divide caramel among six ramekins.  Working quickly, tilt cups, coating bottoms and part of side with caramel.

Beat eggs with 1/2 C. sugar.  Stir milk and 1/2 C. sugar in saucepan over low heat until sugar dissolves.  Slowly pour over eggs and whisk together.  Pour combined mixture back into saucepan, add vanilla, and heat slowly until hot to touch.  Pour mixture into ramekins.

Arrange ramekins in banking pan and fill baking pan until water reaches halfway up sides of cups.  Bake flans until just set in center, about forty minutes.  Remove ramekins from water and let stand until room temperature.  Chill until cold and then loosen flan and invert on plate to serve.

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