ogether jam and liqueur. Serve flan topped with berries and drizzled
oil and bake until the custard has barely set (a knife
Set out 10 small custard cups, and a roasting pan
so the cake and the flan won't mix with each
ut the pastry, line the flan dish and bake the pastry
Make Grand Marnier Custard Sauce.
For pears: Squeeze
peed until well blended. Pour custard mixture over the prepared caramel
f dish.
Bake until custard is just set, 60 to
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
he next day, make the custard.
Place piloncillo and evaporated
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.
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!
oat base.
For the custard, bring milk, cream and spices
welve 6-ounce ramekins or custard cups (if syrup hardens, soften
To make the custard: Combine the milk, 1/4
reparing the syrup, heat 4 custard cups in a 350 degree
First, you must caramelize the mold.
Put 1 cup of the sugar into the deep mold or pan in which you will bake the custard. Place this over a low flame and stir constantly until the sugar melts and turns a golden color.
Tilt the pan in all directions to evenly coat the bottom and sides.
Set aside to cool while you make the custard.
Pour into a metal flan mold or 9-inch cake