Flan In A Dutch Oven The Easy Way Food

CLASSIC FLAN

Steps:

• Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
• Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
• Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.

FLAN IN A DUTCH OVEN THE EASY WAY

Steps:

• In a large saucepan, combine milk and salt and scald. Remove from heat and add 1 c. sugar, stirring until it is dissolved. Set aside. In a large mixing bowl, beat the eggs until slightly foamy. Slowly add the sweetened milk while stirring. Add vanilla. If you would like a golden color to the flan add a little yellow food coloring or one drop caramel coloring. In a small skillet, melts 6 Tbs. sugar until it is a light golden brown color. Coat a 1 ½ quart tube pan with the caramel. Pour the custard into the mold and place the mold into a 12" deep Dutch oven filled with water half way up the tube mold. Bake at 300°F for about 1 hour or until set. The custard is done when a knife inserted into the middle of the custard comes out clean. Cool completely before inverting onto a shallow serving plate. If the flan does not release easily, immerse the tube pan in some hot water for a few seconds, then turn out on the serving plate. Serves 6 to 8