DIRECTIONS:
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Make a hot water bath for the flan by setting a 9 by a 1/4 inch deep pie
pan in a slightly larger pan.
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While holding down metal pie pan so it won't float, fill outer pan with
just enough hot water to come up around pie pan.
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Then remove pie pan and put only pan of water in a preheating 350F oven
while you mix custard.
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In a small frying pan over medium heat, melt the 1/3 cup sugar.
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To melt evenly, shake and tilt frying pan rather than stir sugar.
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Once melted, sugar will caramelize quickly, as soon as it does, pour immediately
into the pie pan.
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Using hot pads to protect hands, tilt pie pan quickly to let syrup flow
over bottom and slightly up sides.
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If syrup hardens before you finish, set pan on medium heat until syrup
softens, then continue.
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Beat together to blend eggs and the 6 tablespoons sugar, add milk and vanilla.
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Set caramel-lined pan in hot water in oven, pour in egg mixture.
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Bake in a 350F oven for about 25 minutes, test doneness by gently pushing
custard in center with back of a spoon. when done a crevice about 3/8 inch
deep forms.
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Remove from hot water and chill at once.
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As the flan cools, caramel dissolves somewhat.
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When cold, loosen custard edge with a knife, then cover with a rimmed serving
plate.
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Holding plate in place, quickly invert.
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The flan will slowly slip free and the caramel sauce flow out.
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To serve, cut in wedges, spoon on sauce.
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