These make-ahead custards take on a lot of amaretto flavor. Resist the urge to stir the sugar-water mixture, as doing so can cause it to crystallize.

Ann Pittman
Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
6 servings (serving size: 1 flan)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Combine 1/2 cup sugar and 2 tablespoons water in a small, heavy saucepan. Cook over medium-high heat until the sugar dissolves, and continue cooking 5 minutes or until golden brown (do not stir). Immediately pour into 6 (6-ounce) custard cups or ramekins coated with cooking spray, tipping quickly until caramelized sugar coats bottoms of cups.

  • Combine 2/3 cup sugar, salt, eggs, and egg yolks in a medium bowl, stirring well with a whisk.

  • Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring with a whisk. Stir in liqueur. Strain mixture through a sieve into a bowl, and discard solids. Divide mixture evenly among prepared custard cups. Place cups in the bottom of a broiler pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 40 minutes or until flan centers barely move when custard cups are touched. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours.

  • Loosen edges of flans with a knife. Place a dessert plate, upside down, on top of each cup, and invert onto plates.

Nutrition Facts

271 calories; calories from fat 22%; fat 6.6g; saturated fat 2.8g; mono fat 2.3g; poly fat 0.7g; protein 6.6g; carbohydrates 45g; cholesterol 182mg; iron 0.6mg; sodium 122mg; calcium 103mg.
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