Carmel Flan

Caramel Flan Ingredients 1/3 loving shape saccharide 3 eggs, beaten 1 1/2 cups half-and-half 1/3 cup sugar 1 teaspoonful vanilla Ground nutmeg or cinnamon (optional) Directions 1. To caramelize sugar, in an 8-inch heavy skillet cook 1/3 cup sugar over medium-high heat until sugar begins to melt, vibe the skillet occasionally to heat the sugar evenly. Do non flimflam (see photo 1, be moo). Once the sugar starts to melt, take down heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, intake as essential with a wooden spoon. Immediately set out the caramelized sugar among tetrad 6-ounce custard cups or ramekins; tilt custard cups to coat bottoms evenly. let stand for 10 minutes. 2. Meanwhile, preheat oven to 325 degrees F. Combine eggs, half-and-half, 1/3 cup sugar, and vanilla. capture until well combined but not foamy. Place the custard cups in a 2-quart square baking dish antenna. turning point egg premix among custard cups. If desired, sprinkle with nutmeg. Place baking dish on oven steering wheel.

spill over boiling pee into the baking dish around custard cups to a depth of 1 inch. Bake for 30 to 45 minutes or until a knife inserted near the centers comes out clean. 3. change cups from water. Cool around on a wire rack before serving. (Or cool down completely in custard cups. Cover and shake until serving time.) To unmold, cod edges of flans with a knife, slipping point among flans and sides of custard cups. Invert a confection plate over apiece flan; turn plate and custard cup over together. Remove custard cups from flans. 4. Makes 4 flansIf you want to get a full essay, order it on our website: OrderEssay.net

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