Tuesday, February 9, 2010


My hubby asked me tonight, "When are you going to make that flan recipe again?" I instantly thought that would be a great recipe to post to this blog and excitedly said to him, "Oh!! We already have pictures of that, don't we?" In a sad tone he answered, "Yes, so does that mean you're not going to make it again anytime soon?" He made me chuckle. So here it is, the recipe for amazing flan. I found it in one of my cookbooks called, Top Secret Restaurant Recipes 2.

And yes honey, I promise I will make it for you soon! :)


2 1/2 c. sugar
1/2 t. cinnamon
1/4 c. hot water
3 c. whole milk
4 eggs
3 egg yolks
1 t. vanilla extract

Preheat oven to 300 degrees.

Combine cinnamon with 2 cups sugar in a medium saucepan over medium/low heat. When sugar begins to melt, stir often until all sugar has dissolved and solution is light brown. Add water to pan and stir until smooth. Pour about 1/4 c. sugar solution into each of six 6-ounce ramekins (custard cups). Swirl the sugar around the inside edge of each of the ramekins. Arrange the ramekins in a 9x13 inch baking pan.

Heat milk in another medium saucepan over medium heat until it starts to bubble.

As milk heats up whisk together eggs, egg yolks, vanilla and remaining 1/2 c. sugar in a large bowl. Mix until sugar has dissolved.

When milk starts to bubble remove it from the heat. Carefully pour about 1/4 cup of hot milk into the egg mixture while stirring. This will temper the eggs so they don't cook while adding the rest of the hot milk. Slowly add the remaining milk while mixing.

Fill the ramekins to the top with the custard mixture. Remove any foam from the top of each one. Add water to the pan so that it goes halfway up the sides of the ramekins. Place a piece of parchment paper over the ramekins and bake for 75 to 90 minutes or until custard is firm and a knife inserted into the middle of the custard comes out clean.

Cool flan and cover each one with plastic wrap. Chill thoroughly before serving. To serve, simply cut around the inside edge of the ramekin with a knife, then turn the flan over onto a plate. The golden, caramelized sugar will spill down over the edges of the flan. Forget about the leftover hardened sugar that stays inside the ramekin. Let the dishwasher deal with it.

Makes 6 servings.

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