Flan

Flan as described by 'Food Lover's Companion' is 1. a round pastry tart that can have a sweet or savory filling. 2. A famous Spanish baked custard coated with caramel. One of the yummiest desserts in my stable of recipes is 'the famous Spanish baked custard''.

Easy to make and a treat for dessert. Many flan that I have tasted had a coarse, rubbery texture that is not appealing to me. This one by Foods of the World is a smooth custard on the order of crème caramel.

My version is a little different from the original in that I do not place orange segments in the flan cup before adding the custard. Start by heating the water and sugar until it cystalizes and darkens. Keep in the mind that the Spanish like a dark, almost burnt sugar to offset the sweetness of the custard. Experiment with the color until you get it the way you like it.

When the sugar is the right color pour about 1½ tablespoons into a 5 to 6 ounce soufflé dish. They are available at gourmet shops and Bed, Bath and Beyond. Swirl the sugar mixture to cover the bottom. Next make the custard by bringing the milk to a boil with the cinnamon sticks and zest of orange. Remove from heat and add vanilla extract.

While the milk is coming to the simmer, add sugar to eggs in mixing bowl until well blended. In a thin stream, add hot milk mixture. Pour into soufflé dishs, add to baking pan. Add enough boiling water to come 2/3 the way up the soufflé dishes. Bake for 45 minutes.

Click title to get the recipe and enjoy your just desserts.