This is, and will always be, our ABSOLUTE favourtie dessert of all time! When we were younger, our mom would make this on our birthdays and even though we got presents, this was still our favourite part of the day. This caramel flan is creamy, light and sweet. And trust us, this has an aftertaste you will want left in your mouth!
Bring Me to the Caramel Fiesta
Caramel Flan is a traditionally Mexican dessert but is still eaten around the world. We like to call it Crème Caramel, which in French means caramel custard. In this Crème Caramel is a baked caramel custard, with a soft layer of caramel on top. WHEN MAKING THIS RECIPE, BE CAUTIOUS WHEN CARAMELIZING THE SUGAR. It has an extremely unique but soft texture with just the right amount of sweetness!
1. Heat oven to 325F, caramelize sugar, in small heavy skillet heat 3/4 cup sugar over medium heat until sugar begins to melt (do not stir). Cook and stir 4 to 5 minutes more or until sugar turns a rich brown. WARNING, CARAMELIZING SUGAR IS EXTREMELY DANGEROUS AND CAN CAUSE SEVERE BURNS.
2. Remove skillet from heat and immediately pour caramelized sugar into an oval or circle 3-quart shallow casserole (approximately 13x9-inch dish)
3. Holding dish with pot holders, quickly rotate dish so sugar coats the bottom and sides evenly. Cool.
4. Meanwhile, in a large mixing bowl beat eggs with a rotary beater, gradually adding remaining 1 cup sugar.
5. In a saucepan heat milk (see substitutions) and cinnamon over medium heat till mixture bubbles. Remove cinnamon stick. Slowly add milk to egg mixture, stirring constantly. Stir in the vanilla.
6. Place caramel-coated dish in a 14x10x2-inch or 15 1/2x10 1/2x2-inch baking pan on a oven rack. Pour egg mixture in dish. Pour the hottest tap water available into the baking pan around the dish to a depth of 1 inch.
7. Bake for 40 minutes or until a knife inserted halfway between the center and edge comes out clean. Carefully remove dish from hot water. cool flan on a rack. Cover and place in the refrigerator.
8. To unmold flan, loosen edges with a spatula. Slip end of spatula down sides to let air in. Invert flan onto a serving platter. Spoon caramel mixture that remains in dish on top.
Makes 12 servings.
RECIPE FROM BETTER HOMES AND GARDENS MAGAZINE, JANUARY 1989