Flan, crème brûlée and crème caramel are all custards with a caramelized sugar topping – crisp or flowing. These desserts are popular throughout Europe, Spanish-speaking countries and the U.S. The easiest of these similar desserts is a flan. Though you can make it in individual cups, a flan is very impressive when served as an upside-down pie. When you invert the dish, the caramelized sugar on the bottom flows over the top of the flan, creating a golden brown sauce. Be careful to avoid burning yourself with the hot, melted sugar.
- 1/2 cup sugar
- 6 eggs
- 1/2 teaspoon vanilla
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- Strawberries, optional
- Mint leaves, optional
In small saucepan over medium heat, cook sugar, stirring constantly, until melted and deep golden brown. Remove from heat and immediately pour into 9-inch flan dish or pie plate, quickly tilting dish to completely coat bottom. Place prepared dish in large baking or broiler pan.
In medium mixing bowl, beat together eggs and vanilla. Set aside.
In medium saucepan, stir together milks. Cook over medium-low heat, stirring constantly, just until mixture boils. Slowly pour hot milk into egg mixture, stirring constantly until well blended.
Place pan containing prepared baking dish on middle rack in preheated 350 degrees F oven. Slowly pour egg mixture into dish. Pour very hot water into baking pan to within 1/2 inch of top of custard.
Bake until knife inserted near center comes out clean, about 35 to 40 minutes. Remove promptly from hot water.
To serve warm, cool on wire rack about 5 to 10 minutes. Gently loosen at sides with spatula. Invert onto serving platter.
To serve cold, refrigerate several hours or overnight to thoroughly chill, then unmold.
Garnish with strawberries and mint leaves, if desired. Cut into wedges.
Recipe reprinted by permission of American Egg Board. All rights reserved.
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