Where all your Flan-Tasies come true!
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Flan is a tasty treat for everyone to enjoy! It is a custard made from eggs, sugar, and milk. Flan was invented in France, but is enjoyed by many Latin countries as well, and many have unique variations on the sweet dish. Even Japan has gotten in on the fun with Giga Pudding!. Like Giga Pudding, you can purchase Flan mixes to make at home. Many don't require cooking, but homemade Flan must be cooked. Ask your Mom or Dad to help you with the stove or any appliances that are called for when making Flan.
You should always make Flan with a grown-up present. Flan is usually made with the aid of an appliance, such as a stove or hand mixer. These appliances can be dangerous to children if not used properly! Be safe and ask a grown-up for help!
Having the proper equipment to make Flan is important, too. It's a good idea to get out all your ingredients, bowls, and utensils before starting to make Flan. Don't forget to clear out a spot in the fridge so it can cool!
Flan can also be highly addictive. It's a sweet, cool, and yummy dish, and you shouldn't eat too much of it. Flan can also urge you to take over the world.
Ingredients:
Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.