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Caramel Custard (Flan de Huevos)




Source of Recipe


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List of Ingredients




2 whole eggs

10 egg yolks

1 liter (4 cups, 1 3/4 pints) milk

Peel of 1 lemon, in pieces

6 TBS sugar

Caramelized sugar

8 TBS sugar



Recipe



To make the caramelized sugar, heat
sugar in an ovenproof (1 liter, 4
cups, 1 3/4 pints) flan mold, over
low heat, stirring constantly.

Cook until sugar has melted and is
golden brown.

Tilt pan to coat bottom and sides.

Remove from heat and let cool for
at least 30 minutes, tilting pan
occasionally to coat sides.

To make the custard, mix half of
the milk with 3 TBS sugar and peel
of 1 lemon.

Cook slowly over low heat for 1/2
hour, stirring constantly. Set aside.

Remove lemon pieces and discard.

In large bowl beat whole eggs and egg
yolks lightly.

(Egg shells can be saved and added
later to water of the Baño María to
prevent from splashing into flan while
cooking).

Blend in 3 TBS of sugar and remaining
milk. Gently add the boiled milk and stir.

Pour custard mixture into mold on top
of caramelized sugar.

Place mold in pan of hot water (Baño María).

The water should cover more than half of mold.

Cook on top of stove over a medium flame
for 30 minutes. Transfer to a preheated F
(180 C) oven and continue cooking for
another 30 minutes or until an inserted
knife comes out clean.

Immediately remove from water and cool,
covered, at room temperature.

Refrigerate, covered, until ready to serve.

Unmold by loosening sides of custard with
a knife and place a serving plate over mold.

Turn over on to plate.

Lav's notes: This is a traditional and
classic dish of Spain. It is so wonderful
and beloved that it wa adopted in Mexico,
the Caribbean, and all Latin-American
countries including the Phillippines, etc.

Now it is a world-wide popular classic.
The ultimate in comforting desserts!