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Title: Spanish Caramel Flan
Categories: Flan Dessert
Yield: 8 Flan
| CARAMEL | ||
| 1 | c | Sugar |
| 1/3 | c | Water |
| CUSTARD | ||
| 4 | c | Milk |
| 1 | c | Sugar |
| 8 | lg | Eggs |
| 1 1/2 | ts | Extract, vanilla |
| GARNISH | ||
| 1 | c | Cream, whipped |
| 1/4 | c | Sherry, cream (optional) |
| Lemon peel strips | ||
Preheat oven to 350 degrees.
To prepare caramel, in a small, heavy saucepan, bring sugar and water to a boil over medium-high heat. Reduce heat to low; cook without stirring until mixture turns a deep golden color, 5 minutes.
Pour caramel into eight 5 ounce custard cups. Place cups in a roasting pan.
To prepare custard, in a large bowl, mix together milk, sugar, eggs, and vanilla until well blended. Ladle custard over caramel in prepared cups. Pour enough boiling water into roasting pan to come halfway up sides of custard cups. Cover with aluminum foil.
Bake until custard is set and a knife inserted in the center comes out clean, 30 minutes.
Remove foil. Transfer cups to a wire rack to cool slighlty. Cover cups with plastic wrap. Chill for 30 minutes.
Remove plastic wrap. Loosen custards by running a knife around sides of cups. Invert onto dessert dishes. Remove cups. To prepare garnish, mix together whipped cream and sherry. Garnish with cream and lemon peel.