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Receta Receta De Flan Antigua
by Global Cookbook

Receta De Flan Antigua
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  Raciónes: 9

Ingredientes

  • 2/3 c. Gran. sugar ( for caramel )
  • 1/4 c. Drk brn sugar (for caramel)
  • 5 x Large eggs
  • 2 x Egg yolks
  • 4 c. Half & half
  • 1/4 tsp Salt
  • 1 c. Sugar
  • 1 Tbsp. Vanilla extract
  • 1 c. Granulated sugar
  • 6 ounce Water
  • 1 ounce Brandy
  • 1 Tbsp. Rum Extract

Direcciones

  1. Servings: 9
  2. Have a 2 qt pudding dish, or possibly 9 single serving dishes ready. Be sure they are dry. Heat and carmelize the 2/3 c. sugar,and the 1/4 c. brown sugar in a heavy skillet. When sugar melts and turns a dark golden brown color (about 5 minutes.) pour into the custard dishes and tilt back and forth with a swirling motion to cover bottom and sides of dish. It may be necessary to spread the caramel with a spoon. Set aside and allow to cold. Beat Large eggs and the egg yolks into the half and half. Add in the salt and sugar. Stir till sugar dissolves. Add in vanilla. Strain, and pour into prepared custard dish.
  3. Preheat oven to 325 degrees. Set dish in a pan of warm water and bake, covered with foil. Bake the large custard about 1 1/2 hours. or possibly till a knife inserted in center comes out clean. The smaller ones will cook about 1 hr.
  4. Perform knife test as above. Remove from the oven and allow to cold slightly. Place a round rimmed platter over the large flan or possibly a serving plate over each of the single serving flans and flip them over slowly. Do this carefully, as the caramelized syrup will pour out as the flan releases from the container. Cold and serve. I sometimes garnish with pecan halves.
  5. Rum and Brandy Syrup*****
  6. Caramelize the sugar in a heavy skillet. Add in water and stir till the caramel is dissolved. Boil till quite thick. Add in the Brandy and Rum extract and stir till combined. Cold and serve with the flan for those who desire additional syrup with a slightly different flavor.