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Creme Caramel
A Flan
4 eggs
3 cups milk
1 tsp. vanilla
3/4 cups sugar

3 Tbls. sugar
1 Tbls. water


Here's the Flan of Attack:

1. Place a pan of water in the oven and preheat oven to 325 Degrees F.

2. Beat first 4 ingredients, set aside. Thie is the 'egg stuff'.

3. In an oven-safe, stovetop-safe pan (A pyrex or metal pot without plastic handles works), place sugar and water and tilt pan to moisten all the sugar.

4. Heat this over medium heat until it caramelizes and begins to turn brown. It'll boil and bubble first. Kind of coax the mixture and tilt the pan to spread the brown syrup around but...

5. WATCH OUT! This syrup is super-duper hot and can cause 3rd- degree burns, so don't let it touch you! Hold the pan with some sort of oven mitten.

6. Pour the egg stuff onto the caramel and place the pot in the bain-marie (pan of water).

7. Bake about 25 minutes. As usual, if a knife comes out clean, it's done.

8. Cool for 1 hour. Then refrigerate for a few hours.

9. Take a butter knife and slide it along the edge to loosen the flan from the pan. Then take a dinner plate and place it atop the pan and flip the flan onto the plate.

10. It has a wonderful golden top and yummy syrup flows all around it. I'm gonna go make it right now cause it's just that yummy!

Preparation Time: 45 Serves: 5-6
Recipe Origin: France
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