ogether jam and liqueur. Serve flan topped with berries and drizzled
ine an 11\" shallow, fluted flan tin (with a removable base
You need a 10-inch flan or cake pan.
Preheat
br>Note: To ensure the custard does not over-cook, check
Caramel:
Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.
Custard:
Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.
oat base.
For the custard, bring milk, cream and spices
To make the custard: Combine the milk, 1/4
se a ready-prepared pastry flan case or make your own
br>To prepare the custard for the flan; preheat oven to 350
ell incorporated.
For the flan: In a blender, combine the
Set out 10 small custard cups, and a roasting pan
Making the custard.
Preheat the oven
Custard: Preheat oven to 350 degrees
base measurement) loose bottom, fluted flan tines.
Trim pastry edges
ropping consistency.
Grease German flan pan. Add dough to greased
ver the inside of a flan mold, tilting the mold to
he next day, make the custard.
Place piloncillo and evaporated
For the flan, preheat oven to 325\u00b0F.<
ie is baking, prepare the custard by beating the yolks and
Put all of your ingredients in a blender, blend on low until you can see that everything is well incorporated. Then add your milk mixture to the cooled sugar. Place flan carefully in to a water bath, the water should be cool and so should your oven. Bake at 400' for 45 min to an hour or until you can insert a knife and it comes out clean, time will vary depending on your oven. Let the flan sit in the fridge for a good 4 hours or even better overnight. Serve with whipped cream and Delish!