See Also: flan(dictionary)
flan(dictionary)
Flan(recipes)
Caramel Flan(recipes)
Cherry Flan(recipes)
Cod and parsley flan(recipes)
Flan de Queso(recipes)
Peach flan(recipes)
Pumpkin Flan(recipes)

Flan (recipes)


Serves 5-6



2 cups half and half cream

4 egg yolks

2 ½ tablespoons sugar

1 teaspoon vanilla

1/3 cup light brown sugar



Heat the half and half. In a mix master bowl, beat the egg yolks, gradually adding the sugar and beating it until it forms a ribbon. Slowly dribble the hot cream into the egg mixture while beating. Beat at low speed so as not to add air. Add vanilla.





Pour into a one quart soufflé dish or 5 individual 3 ½ inch soufflés. Place in a pan containing one inch of hot water (water bath) and bake, uncovered, at 325 degrees until set. The one quart soufflé will take 40 minutes and the individual soufflés will bake in 25 minutes.





When the custard is set, sprinkle with sifted light brown sugar (sift through a strainer). Cover the custard all the way to the sides. Place under a broiler or 450 degrees for a minute until the sugar melts. DO NOT BURN the sugar. Chill and serve cold.





Other ways:




An open pie with a pastry base containing a sweet or savoury filling in a custard of eggs and cream. Spinach flan or leek and bacon flan are examples. In Spain and Latin America ' flan' is used to refer to the egg custard dessert that we know as crème caramel.Cod and parsley flanPeach flan