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Baked Flan
Reviews:
February 22, 2008

I have another recipe I normally use for flan, but didn't want to use all canned ingredients because I had some cream to use up. I tried this recipe and we really liked it. Based on the reviews and by comparing to my normal recipe I changed a few things. I only carmelized 1/3 cup sugar and used 6 eggs instead of 5 because I needed to use up some eggs. I used my immersion blender to mix it up - easier cleanup. I also find it easiest to carmelize the sugar in my baking pan - saves dishes and eliminates the problem of it hardening up too fast. Just sprinkle the sugar all over the bottom of your baking pan and place pan on stovetop over the lowest heat setting. As pan heats, sugar will melt and using hot pads you can tilt pan until it is all melted and a nice brown. Remove pan and set aside to cool as you mix other ingredients. I wouldn't use a glass dish for this because if your dish is still too hot, when you add the cold or cool ingredients, your dish may crack. I always use an 8 or 9 inch steel or aluminum cake pan and set it in a 10 inch cake pan for the water bath. One more thing...mine wasn't done in 50 minutes, so I loosely placed a piece of tinfoil over the pans, slightly tented and cooked an additional 20 minutes until my knife came out clean after inserting in the middle. If you like flan, you will like this recipe. Very yummy!!

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