ULTIMATE FLAN

CHEF CAROLYN GLOSTER

Student Assistants: Nick Perry & Jordyn Quental

SERVINGS 8-10

INGREDIENTS
- C sugar (depending on caramelization desire)
6 egg yolks
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
C whipping cream
C milk
1 tsp vanilla
DIRECTIONS
1. Preheat oven to 350
2. Put sugar in a heavy saucepan over
medium heat. When the sugar starts to
melt, gently stir with a wooden spoon
so the sugar on top flows to the bottom
to melt. Heat until caramelized.
3. Pour into a 2-quart baking dish or mold,
tilting to coat bottom and part of the
sides.
4. Whisk egg yolks. Whisk in the milks,
cream and vanilla until smooth, but not
bubbly.
5. Pour into the caramel-lined pan and
cover with foil.
6. Place this pan in a slightly larger pan.
Make a water bath by pouring hot water
in the larger pan until it comes halfway up the side of the "flan" pan. This is
easier to do if you place the pans on the oven rack (that way you don't have to
worry about spilling the water when you carry to the oven).
7. Bake @ 350 for 60-70 minutes, until knife comes out clean.
8. Cool before unmolding.
Notes: You can substitute the vanilla with grated lime zest or orange zest

Spain 05/12/15