| In small
saucepan, melt 1 cup sugar slowly, while stirring briskly. When it turns |
| brown and becomes smooth (break up
clumps while stirring), the sugar has |
| been caramelized.
I caramelize sugar by holding the pan above a flame. |
| Or wet method to max 345 F |
| |
| Warm 6 large ramekins or custard cups
in oven. |
| Coat the bottom of each ramekin with
about 1 Tbsp caramel. It will
harden. |
| |
| Cut pear into large pieces and poach
in rum and sugar. |
| |
| Beat 6 eggs with a little less than
half a cup of sugar with a wisk. |
| Beat in 1/4 cup milk. |
| Warm remaining 2 cups milk until
steaming. Beat into mixture
gradually. |
| Add vanilla and salt and beat
thoroughly with wisk. |
| Skim off foam. |
| |
| Place pear and walunt pieces in each
ramekin. |
| Pour custard into ramekins.
Pears and walnuts may float. |
| |
| Place ramekins in a baking tray with
enough boiling water to reach half way |
| up the sides of the ramekins. |
| |
| Bake at 325 degrees for 1.25 hours. |
| Cool in water bath for 15 minutes. |
| Refrigerate. |
| |
| To serve, place ramekin in hot water,
loosen sides with a knife and invert over |
| a
large plate. You may have to
help the flan out with the knife. |
| Serve with lemon zest sprinkled over
flan. |
