Classic Caramel Flan Recipe
Ingredients
| Sugar | 1⁄2 Cup (8 tbs) | |
| Milk | 3 Cup (48 tbs) | |
| Cinnamon stick | 4 Inch | |
| Egg | 4 | |
| Salt | 1⁄4 Teaspoon | |
| Sugar | 1⁄2 Cup (8 tbs) |
Directions
In skillet over medium heat melt 1/2 cup sugar, stirring constantly, till golden brown.
Pour into 8-inch flan pan or 8xl 1/2-inch round baking dish; quickly tilt to coat bottom.
Heat milk and cinnamon till milk is warm (110° to 115°); cool slightly.
Discard cinnamon.
Beat eggs and salt; gradually add 1/2 cup sugar, beating well.
Gradually stir in milk.
Carefully pour mixture into caramel-coated dish.
Set in a larger baking pan on oven rack.
Add 1 inch boiling water to the large pan.
Bake in 325° oven 45 minutes or till knife inserted off-center comes out clean; center will be soft.
Chill.
Loosen sides; invert onto serving platter.
Pour into 8-inch flan pan or 8xl 1/2-inch round baking dish; quickly tilt to coat bottom.
Heat milk and cinnamon till milk is warm (110° to 115°); cool slightly.
Discard cinnamon.
Beat eggs and salt; gradually add 1/2 cup sugar, beating well.
Gradually stir in milk.
Carefully pour mixture into caramel-coated dish.
Set in a larger baking pan on oven rack.
Add 1 inch boiling water to the large pan.
Bake in 325° oven 45 minutes or till knife inserted off-center comes out clean; center will be soft.
Chill.
Loosen sides; invert onto serving platter.
Chef
