- Lightly coat the surface of four ramekins with vegetable shortening
- Sprinkle with granulated sugar, spread, then dump excess
Caramel sauce
- 2 TBL water
- 2/3 cup sugar
- 1 TBL Karo Syrup or Pancake Syrup
- Heat caramel sauce on medium high heat until it caramelizes and darkens
- Swirl, do not stir, remove as soon as it starts to darken
- DO NOT WALK AWAY OR LEAVE UNATTENDED
- 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 and swirl to coat bottom
Custard mixture
- Three well-beaten eggs
- Five more egg yolks
- One orange – zest and juice
- 1/2 tsp Salt
- 1 can Evaporated milk
- 1/2 can Sweetened Condensed milk
- 1/2 C fresh whole milk
ALT: 1.5 C whole milk and 1 C half and half - 2 TBL vanilla
- Strain and pour raw custard mixture into ramekins over top of caramel, being careful to not displace the caramel
- Place ramekins on baking tray
- Pour in 2 cups boiling water to bottom of baking tray
- Seal lightly with foil
- Place tray on oven shelf 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 let cool completely, then cover and put into refrigerator overnight to have ready to serve cold.
Here also is Grandpa’s recipe for BASIC CUSTARD
