Caramel Custard (Flan de Huevos)
2 whole eggs
10 egg yolks
1 liter (4 cups, 1 3/4 pints) milk
Peel of 1 lemon, in pieces
6 tablespoons sugar
8 tablespoons sugar
To make the caramelized sugar, heat sugar in an ovenproof
(1 liter, 4 cups, 1 3/4 pints) plan mold, over low heat, stirring
constantly. Cook until sugar has melted and is golden brown.
Tilt pan to coat bottom and sides. Remove from heat and let
cool for at least 30 minutes, tilting pan occasionally to coat
sides. To make the custard, mix half of the milk with 3 tablespoons
sugar and peel of 1 lemon. Cook slowly over low heat for 1/2
hour, stirring constantly. Set aside. Remove lemon pieces and
discard. In large bowl beat whole eggs and egg yolks lightly.
(Egg shells can be saved and added later to water of the Baño
María to prevent from splashing into flan while cooking).
Blend in 3 tablespoons of sugar and remaining milk. Gently
add the boiled milk and stir. Pour custard mixture into mold
on top of caramelized sugar. Place mold in pan of hot water
(Baño María). The water should cover more than half
of mold. Cook on top of stove over a medium flame for 30 minutes.
Transfer to a preheated F (180 C) oven and continue cooking
for another 30 minutes or until an inserted knife comes out
clean. Immediately remove from water and cool, covered, at
room temperature. Refrigerate, covered, until ready to serve.
Unmold by loosening sides of custard with a knife and place
a serving plate over mold. Turn over on to plate.
My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information.