Classic Flan

By Hklbrries

"Have you ever ordered custard pie, bread pudding or creme caramel at a restaurant? Though classy, these soothing baked custards are easy and inexpensive to make at home.

At its simplest, baked custard is enhanced by a dash of nutmeg, as in the classic cup custard or custard pie. But comforting custard also takes well to fruit flavors.

Depending on the season, you can use almost any fruit: fresh, drained canned, dried or candied, even fruit preserves, with the exception of raw pineapple, figs, papaya, kiwi, honeydew and ginger. These all contain an enzyme that breaks down protein and prevents a custard from setting, just as it prevents gelatin from gelling.

Beyond fruits, custards also can be flavored with cocoa, instant coffee, flaked coconut, spices, an extract or a liqueur. You also can use nuts, except for pecans and walnuts, which color custard an odd brownish-purple wherever they touch.

When sweetening the custard, instead of white or brown sugar, you can use a syrup, but use less milk to make up for the added liquid. A colored syrup, such as a fruit-flavored syrup, will color the custard.

The main point to remember is the milk-and-egg mixture of a baked custard is quite delicate. If a custard is baked at too high a heat or for too long at any heat setting, the liquid will be forced out of the egg protein bonds that set the custard. This makes the custard weep, causing liquids to separate from the solids. To keep it from overcooking, bake a custard at a moderate heat and insulate it from direct oven heat.

The crust serves as an insulator in a custard pie, and so does the bread in bread pudding. Other baked custard recipes often call for a water bath, much like a steamtable tray, which promotes even, slow baking. To make a water bath, simply place the dessert dish in a bigger pan or dish. Then add hot water - the insulator - to the pan.

Time the baking carefully. Too short a time and the custard will not set; too long and it will curdle.

Test for doneness by inserting a knife into the custard near, but not at, the center. The knife will come out clean when the custard is done.

These are the only real secrets to successful baked custards. The rest is simply a matter of which to choose."

Ingredients

• 1/2 cup sugar
• 6 eggs
• 1/2 tsp vanilla
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• Strawberries, optional
• Mint leaves, optional

Details

Servings 6

Preparation

Step 1

In a small saucepan over medium heat, cook sugar, stirring constantly, until melted and deep golden brown. Remove from heat and immediately pour into a 9-inch flan dish or pie plate, quickly tilting the dish to completely coat the bottom. Place prepared dish in a large baking or broiler pan.

In a medium mixing bowl, beat together eggs and vanilla. Set aside. In a medium saucepan, stir together milks. Cook over medium-low heat, stirring constantly, just until mixture boils. Slowly pour hot milk into egg mixture, stirring constantly until well blended. Place pan containing prepared baking dish on the middle rack in a preheated 350 F oven. Slowly pour egg mixture into the dish. Pour very hot water into baking pan to within a half inch of the top of the custard.

Bake until knife inserted near the center comes out clean, about 35 to 40 minutes. Remove promptly from hot water. To serve warm, cool on a wire rack about 5 to 10 minutes. Gently loosen at the sides with a spatula. Invert onto a serving platter.

To serve cold, refrigerate several hours or overnight, then unmold. Garnish with strawberries and mint leaves, if desired. Cut into wedges.