Film, Media & TV8 mins ago
butterscotch flan
Hi there - can anyone give me a recipe for butterscotch flan. It was my favourite school dinner pudding back in the late 70's. I don't think it is the same as gypsy tart and other recipes I have tried are more like treacle tarts. It is a coffee colour and has a blamange texture. Would appreciate any suggestions. Thank you
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When I hear flan, I'm reminded of what we find in Mexico. Here's a recipe similar to one I brought home years ago from Manzanillo:
1 cup and 1/2 cup sugar
6 large eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla
PREPARATION:
Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware ( we use fluted creme brule'ramekins) and a large baking pan to put them in.
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel.
Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour (longer is even better). Invert each ramekin onto a small plate, the caramel sauce will flow over the custard. Enjoy!
1 cup and 1/2 cup sugar
6 large eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla
PREPARATION:
Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware ( we use fluted creme brule'ramekins) and a large baking pan to put them in.
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel.
Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour (longer is even better). Invert each ramekin onto a small plate, the caramel sauce will flow over the custard. Enjoy!
Just like we had at school !
75g (3oz) butter
75g (3oz) demerara sugar
20g (3/4 oz) plain flour
100ml (1 3/4oz) milk
Melt butter, add milk and bring to the boil. Add sugar, take off heat, add flour and stir well. Return to heat if necessary. Allow to cool and pour into a baked flan case. Put in the fridge to set. Multiply amounts for larger flan cases.
75g (3oz) butter
75g (3oz) demerara sugar
20g (3/4 oz) plain flour
100ml (1 3/4oz) milk
Melt butter, add milk and bring to the boil. Add sugar, take off heat, add flour and stir well. Return to heat if necessary. Allow to cool and pour into a baked flan case. Put in the fridge to set. Multiply amounts for larger flan cases.
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