Thursday, February 17, 2011

Caramel Custards

   This is a rich dessert,also known as flan.The best thing about this one is that it can be made up to two days before you need it,making it a great dessert for entertaining.Your guests are sure to be impressed.
Caramel Ingredients:
3 tbsps. water
3/4 c. sugar
Place 6 -6oz. custard cups on your counter.
   In a small saucepan,heat the sugar and water over medium-high heat.Stir when first combined,to dissolve sugar.Bring to a boil,then let the mixture cook for approximately 8 minutes ,without stirring,until it turns a golden,amber brown color,as shown above.Do not let it burn!As soon as you notice the change from white to brown,remove from the heat,as it will continue to cook for a few minutes.Be careful,the mixture is extremely hot!Carefully ,but quickly(the mixture will harden),spoon a small amount of the caramel into the custard cups and swirl immediately to cover the bottom of the cup.Set aside.
Custard Ingredients:
3 c. of milk
1/2 c. sugar
3 whole eggs,plus 3 egg yolks
1 tsp. vanilla

   In a medium saucepan,combine the milk & sugar and stir to combine.Cook over medium heat until small bubbles surface around the edges of the saucepan.Remove from the heat,and slowly whisk in (a little at a time) the milk into the egg mixture.If you pour it in all at once without stirring,the eggs will cook,and that is not what we want.Carefully pour the mixture through a fine sieve into a glass measuring cup.Pour the mixture into the custard cups,dividing it evenly.
   Place the cups in a large baking pan,and pour very hot water into the pan,so that it reaches halfway up the sides of the custard cups.Cover with aluminum foil,and bake in the oven at 325 degrees for 50 minutes.Test to see if they are done by inserting a knife in one and see if it comes out clean.
   Remove cups from the pan and refrigerate immediately.Keep refrigerated for at least 3 hours and up to 2 days.When ready to unmold,carefully run a knife around the edges of the custard and invert onto a small plate.Let the caramel run down the sides.Serve immediately.

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