by on February 9, 2014 » Add the first comment.
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Lightly coat the surface of four ramekins with vegetable shortening

Caramel sauce
1/4 cup water
2/3 cup sugar
1 TBL Karo Syrup or Pancake Syrup
Heat on medium high heat until it caramelizes and darkens
Swirl, do not stir, as soon as it starts to darken
If you think it needs it, brush down the sides of the pan (along the top of the sugar) with plain water
At the last minute, pour and swirl 2 TBL hot water into the flan
Pour immediately into your ramekins
Tip to coat bottom

Two beaten eggs
Five more egg yolks
One orange – zested and juiced
1/2 tsp Salt
1 can Evaporated milk
1 can Sweetened Condensed milk
1/2 C fresh whole milk
2 TBL vanilla
Strain and pour custard into ramekins over top of caramel

Place ramekins on baking tray
Seal lightly with foil
Place tray on oven shelf
Pour in 2 cups boiling water to bottom of baking tray
Bake 60 minutes at 300°
Should measure 180 degrees inside temperature

Set on counter and let cool so that you can touch it – At least 60 minutes

Run knife around perimeter
Place plate on top of ramekin and invert
Serve warm

You can also put into refrigerator overnight to have ready to serve cold

Here also is Grandpa’s recipe for BASIC CUSTARD

Find more like this: Grandpa's Use Only

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