photo by: Courtesy of Mother Earth News

A classic flan is an impressive dessert if you have some eggs on hand.

Don’t skip the hot water bath in this recipe. It insulates the custard from the direct heat of the oven and promotes even cooking so the edges don’t overcook before the center is done. Very hot tap water will do.

The caramelized sugar melts during baking, forming an amber-colored caramel sauce that flows down the sides when the flan is unmolded. Be sure to use a deep enough platter or plate to contain the sauce.

When is it done? Baked custard should be removed from the oven before the center is completely set. The center will jiggle slightly when the pan is gently shaken. The custard will continue to cook after it’s removed, and the center will firm up quickly. Overbaked custard may curdle.

You also can test for doneness by inserting a thin-bladed knife into the custard about 1 inch from the center. If the knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Classic Flan

Ingredients:

1⁄2 cup sugar, caramelized

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

6 eggs

1⁄2 teaspoon vanilla

Directions:

To caramelize sugar: Place sugar in small, heavy saucepan. Heat over medium heat, watching carefully, until sugar is melted and turns deep golden brown. Immediately remove from heat and pour into 9-inch flan dish or pie plate. Holding dish with potholders, quickly tilt dish to coat bottom completely and evenly. Syrup will harden quickly.

Heat oven to 350°F.

In medium saucepan, mix sweetened condensed and evaporated milks; heat until very hot. Milk should be steaming but not bubbling.

Meanwhile, in medium bowl, beat eggs and vanilla until blended but not foamy; slowly stir in hot milk.

Place flan dish in baking pan large enough to hold dish without touching sides of pan. Pour mixture into flan dish.

Place pan on rack in center of oven. For the water bath, pour very hot water into baking pan to within 1⁄2 inch of top of flan dish.

Bake for 35 to 40 minutes, or until knife inserted near center comes out clean. Remove dish from water bath at once; cool on wire rack. Yields 6 to 8 servings.