Prep 30 mins
Cook 40 mins
After having made flan recently,for the first time, I was inspired to how simple they are to make, so I decided to play around with different toppings. I came up with this. Very easy and really delicious. I hope you enjoy it.
- 5 eggs
- 2 egg yolks
- 1 cup sugar
- 1 teaspoon rum extract
- 1 1⁄4 cups heavy cream
- 1 cup whole milk
- 1 pinch salt
- 1⁄2 cup water
- 1 cup sugar
- 2 -3 tablespoons butter, melted (to butter ramekins)
- 1 (15 ounce) can pears, sliced fairly thin
- Preheat oven to 350°F.
- Brush 6 (1/2 cups) ramekins with the melted butter and set aside.
- FOR THE FLAN:.
- Whisk together the eggs plus the two egg yolks.
- While whisking add the sugar, slowly until dissolved.
- Add rum extract, heavy cream, milk and salt. Continue to whisk.
- Strain mixture and transfer to large bowl, to strain out air bubbles.
- FOR THE CARAMEL:.
- Put sugar and water into small sauce pan. Boil and reduce until a nice amber color or to 'hard crack' stage on your candy thermometer.
- ** Not to worry. After the flan is baked, cooled and inverted onto plate, the caramel is no longer hard, but just right.**.
- ASSEMBLY AND BAKING.
- Into buttered ramekins, pour 2 Tbsp of the hot caramel mixture and rotate to coat the bottom.
- Place 2-3 pear slices on top of caramel.
- Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until 2/3 full.
- Place filled ramekins into shallow baking pan and then fill pan with boiling water.
- **the water bath will allow flan to cook evenly**.
- Bake for 40 minutes.
- Remove from oven and allow flans to cool in original water bath.
- Once cooled, flans can be removed from water, covered and refrigerated overnight if needed.
- Before serving, place ramekins in a shallow pan of warm water to loosen the custard.
- Run a knife around the inside edge of ramekin, to further loosen. Place a plate on top of ramekin and flip onto plate to serve.
- VOILA! You have your Caramel and Pear Flan.