Recently, my son had an assignment to make a dessert to share with his Spanish class. We decided on Flan.
Flan, the equivalent to crème caramel in Spanish-speaking countries, is a rich, vanilla scented custard served in a pool of caramel.
I came across this super easy recipe for flan made in a muffin tin. If you don’t own a bunch of ramekins, this is the way to go.
The only drawback to the muffin tin recipe, as you can see from the photos, is that the flan is a bit messy looking. I unmolded each custard separately by using a large spoon. Next time I would loosen each of the flans and flip the pan onto a large serving tray.
Caramel (recipe follows)
2/3 cup sugar
3 cups half-and-half
2 tsp vanilla
2 tsp cinnamon
1. Preheat oven to 350℉.
2. Pour the caramel into a muffin tin pan. Allow to sit for about 10 minutes.
3. Place eggs, sugar, half-and-half and vanilla into a blender. Blend until beaten but not foamy.
4. Pour egg mixture into muffin tins over the caramel until about 3/4 full. Sprinkle with cinnamon.
5. Put the muffin tin into a glass baking dish and fill the dish with boiling water to 1 inch. Place the dish in the oven.
6. Bake for 30 minutes. Use a tester inserted into center of custard to check if the flan is cooked through. If the flan is not finished, continue baking and check every three minutes.
7. Remove flan from oven and place on a rack to cool for 15 minutes. To remove from the tins, run a knife along the edge of the flan, and turn the muffin tin over on a plate. Chill before serving.
Recipe from Ehow.com
2/3 cups sugar
1. Place sugar in a sauce pan on the stove over medium heat.
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And a sweet song.
“I love to walk beside you, I love to sing your name.”
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