Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Coastal Living June 2007

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Credit: Becky Luigart-Stayner; Styling: Julia Rutland

Recipe Summary test

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 8 individual (1/2-cup) flan dishes or ramekins in 2-inch-deep baking dish or roasting pan; set aside.

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  • Combine cream and next 4 ingredients in a heavy saucepan. Stir over medium heat 5 minutes or until sugar dissolves and mixture comes to a simmer. Cover pan, reduce heat to low, and simmer gently 10 minutes to infuse flavors.

  • Whisk yolks in a large bowl until smooth. Strain cream mixture into a large measuring cup. Gradually whisk hot cream mixture into yolks. Pour mixture equally into prepared baking dishes.

  • Pour enough hot water into roasting pan to reach halfway up sides of ramekins. Carefully place pan in oven. Bake at 325° for 30 to 35 minutes or until custard is almost set in center when pan is gently shaken.

  • Remove flan dishes from hot water, and cool 30 minutes. Refrigerate at least 3 hours.

  • Sprinkle 1 1/2 tablespoons light brown sugar evenly over surface of each custard. Place ramekins on a baking sheet, and broil 5 1/2 inches from heat 3 minutes or until sugar melts. Cool on wire racks to allow sugar to harden. Serve immediately or refrigerate.

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