Vanilla Flan
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Preheat oven to 325°F
2
In a small heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved
3
Boil syrup, without stirring, until golden caramel
4
Pour caramel into a 1 1/2-quart soufflé dish, tilting dish to coat bottom and some of side with caramel
5
In a large bowl whisk together eggs, condensed milk, skim milk, and vanilla until smooth
6
Pour mixture through a fine sieve into soufflé dish
7
Put dish in a baking pan and add enough hot water to pan to reach halfway up side of dish
8
Bake flan in middle of oven 1 1/4 hours, or until just set but still trembles slightly
9
(Flan will set as it cools
10
) Remove flan from pan and cool in dish on a rack
11
Chill flan, covered, until cold, at least 4 hours and up to 1 day
12
Dip dish in a baking pan of hot water 3 seconds
13
Run a thin knife around edge of dish and invert flan onto plate
14
Preheat oven to 325°F
15
In a small heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved
16
Boil syrup, without stirring, until golden caramel
17
Pour caramel into a 1 1/2-quart soufflé dish, tilting dish to coat bottom and some of side with caramel
18
In a large bowl whisk together eggs, condensed milk, skim milk, and vanilla until smooth
19
Pour mixture through a fine sieve into soufflé dish
20
Put dish in a baking pan and add enough hot water to pan to reach halfway up side of dish
21
Bake flan in middle of oven 1 1/4 hours, or until just set but still trembles slightly
22
(Flan will set as it cools
23
) Remove flan from pan and cool in dish on a rack
24
Chill flan, covered, until cold, at least 4 hours and up to 1 day
25
Dip dish in a baking pan of hot water 3 seconds
26
Run a thin knife around edge of dish and invert flan onto plate