Perfect Flan
I'm not a big sweets eater. I mostly make sweets for other people. However, this has to be one of the best desserts ever.
Ouch. Vanilla beans are going for $5.99 each at Central Market right now. That's quite a bit more than the last time I bought one.
These need to be made at least one day ahead, because the caramel (which hardens immediately after you pour it into the ramekins) softens overnight and becomes a lovely puddle of sauce when you tip out the custard. To get hardened caramel off your saucepan or utensils, use boiling water. Works like a charm.
The person who invented silicone potholders deserves a Nobel prize. Fetching anything out of a water bath used to be like asking to get burned. No more. Reach right in, my friend.
On another note, it is oddly disturbing to me that I prefer Gourmet, but I seem to cook more from Bon Appetit. Whatever. This really is the "perfect" flan.
- Perfect Flan (Bon Appetit, May 1992)
posted by Amy @ 3/03/2005 11:38:00 AM
4 Comments:
It looks so yummy! I wish I was there to eat it up. I'm adding that recipe to my favorites on Epicurious.
I prefer Gourmet also. It's laid out nicer, or something.
Mmm good. That looks famillar. Jim is drooling.
well for someone that constantly says she doesn't like sweets...I've seen a few posts on this blog to disprove that claim! mmmmmm....flan:)
Most of the other sweets you've read on here, I just taste to see how they came out. The flan? I EAT that!
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