Cal's Grand Flan
This baked caramel custard is my rendition of a traditional Mexican and Spanish dessert. I featured this recipe at one of my home cooking classes and it received rave reviews. Cooked correctly, both the flavor and texture of this classic dessert are spectacular. Notes: Be careful not to over cook! Over cooked custard has the texture of scrambled eggs -- not the desired texture ;-) Hot caramel is very dangerous -- be careful! Flan is simple to make and makes a delicious dessert as is, or top with sliced strawberries, kiwi, or other fruit. Instead of traditional ramekins I use 8oz Pyrex glass cups - they work very nicely!
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INGREDIENTS
Nutrition- 1cup sugar
- 6
- 2cups milk
- 1cup heavy cream
- 1⁄2cup sugar
- 1tablespoon Grand Marnier
- 1teaspoon orange rind, grated with micro-plane
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DIRECTIONS
- Caramel:.
- Heat sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
- Remove from heat and immediately pour a portion into each of 8 ramekins, swish it around so it evenly coats the bottom of the cup.
- Custard:.
- In a large mixing bowl, lightly beat the eggs.
- Stir in milk, heavy cream, sugar, Grand Marnier and orange peel.
- Place caramel coated ramekins into another pan and place on an oven rack.
- Divide the egg mixture into each of the ramekins and pour the hottest tap water possible around into the pan to at least half way up the sides of the ramekins
- Bake at 325Ffor about an hour or until a knife comes out clean.
- Cool flan on a wire rack, Chill for at least 3 1/2 hours.
- To un-mold place a spatula or knife down the sides of the flan.
- Place a plate over the ramekin and flip to allow the flan to slip onto the plate.
- Spoon any caramel that remain in the ramekin on top of the flan.
- Serve flan as is, or topped with fresh sliced fruit on top.
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