Sweetest Taboo Flan

Sweetest Taboo Flan

Not everyone is chocolate lover, but still deserves a delicious and sinful dessert. You will need six 4-ounce ramekins to make this dessert. Cooking the custard at relatively low heat gives you a creamy bottom half and a jellied top.

INGREDIENTS

1/4 Cup Sugar

1/3 Cup Sugar

2 Tablespoons Water

2 Large Eggs

1 Cup Heavy Cream

1 Cup Half & Half

1 1/2 Teaspoon Vanilla Extract

Preheat your oven to 325 degrees. In a medium-size heavy saucepan combine 1/4 cups sugar and 2 tablespoons water. Turn the heat to a medium-low. Cook until sugar dissolves. Turn the heat up to high and bring to a boil. Occasionally swirling the saucepan and brushing down the sides with a wet pastry brush. Cook for 6 minutes until caramel is medium-dark amber. You will need to work quickly. Divide caramel among the ramekins, coating the bottoms evenly. Let cool until hard. Gently whisk remaining 1/3 cup sugar and eggs in a medium-size bowl. Add cream, half & half, and vanilla extract. Gently whisk to combine, but do not aerate. Let sit for 5 minutes until sugar dissolves. Strain through a fine mesh sieve set over a medium-size pitcher to eliminate air pockets. Place ramekins in a roasting pan lined with a kitchen towel. Place pan on a large-sized rimmed baking sheet. Divide custard among ramekins. Pour hot water into roasting pan to reach a little more than halfway up the sides of the ramekins. Cover pan with foil, crimping to seal. Carefully transfer to the oven. Cook for 25 minutes. Rotate pan. Cook for another 20 to 25 minutes until custard is set, but the center still jiggles when the dish is nudged. Uncover roasting pan. Let flan cool in pan for 35 minutes. Remove ramekins and let cool completely. Cover with plastic and chill in the fridge overnight. Remove from fridge when ready to serve. Let stand for 10 minutes before serving. Unmold flans onto plate. Serves 6

© Victoria Hart Glavin