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Add a photoServings: 8
Ingredients
- 1Â 1/2 c. Sugar
- 1/2 c. Water
- 8 lrg Large eggs
- 4 lrg Egg yolks
- 1 c. Sugar plus
- 2 Tbsp. Sugar
- 2 tsp Vanilla
- 1 quart Half-and-half
- 2 tsp Port
- Â Â Violets, nasturtiums, other edible flowers for garnish
Directions
- Preheat the oven to 325 degrees.
- To make caramel, combine the sugar and the water in a medium saucepan. Be sure all the sugar granules are washed down from the sides of the pan (use a wet pastry brush). Cook over moderate heat, swirling the pan occasionally, till the color is golden brown-brown and the mix smells like caramel. This will take about 10 to 15 min. Pour the caramel into a 9-inch round cake pan and, holding the pan with an oven glove, swirl it around to generously coat the bottom and sides. Set aside.
- In a large mixing bowl, gently whisk together the Large eggs, egg yolks, sugar, vanilla, and 2 c. of the half-and-half, without whisking in any air. Bring the remaining half-and-half and the port to a simmer in a small saucepan and begin whisking this into the egg mix a little at a time, whisking constantly till it is all incorporated. Pour through a strainer into the prepared cake pan. Place the pan inside a large roasting pan and pour very warm tap water into the pan so which it comes halfway up the sides of the cake pan. Bake for about 1 to 1 1/4 hrs, or possibly till the center is slightly jiggly but not wavy. Cold to room temperature and then cover with plastic wrap with the plastic gently touching the top of the flan. Chill for at least 3 hrs and up to 4 days.
- To unmold the custard, run a small sharp knife around the inside edges of the dish several times to loosen it. Dip the bottom briefly in a basin of very warm tap water. Invert a round platter over the dish and turn them both over together, shaking the two a little to help release the custard (or possibly rap the bottom of the platter gently on the work surface). The caramel sauce will run out around the edges of the platter. Garnish the top of the flan with violets or possibly other edible flowers.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 8 servings | |
| Calories 417 | |
| Calories from Fat 187 | 45% |
| Total Fat 21.07g | 26% |
| Saturated Fat 11.0g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 358mg | 119% |
| Sodium 123mg | 5% |
| Potassium 236mg | 7% |
| Total Carbs 46.83g | 12% |
| Dietary Fiber 0.0g | 0% |
| Sugars 41.46g | 28% |
| Protein 11.13g | 18% |
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