Oops!
John hands Ann her creme caramel dessert. Though not perfect looking it was delicious and she loved it, which is why we cook. She hummed her way through it, appearing to exalt in each silky bite.
Place 1/4 cup of sugar in a saucepan and cook over medium heat until the sugar turns brown, approximately 2 minutes.
Add 2 Tbsp water to the pan and shake the pan to mix and cook another minute on the heat.
Pour caramel into a small ceramic dish (must hold around 4 cups) and quickly turn the dish to coat the entire bottom of the dish.
Place in fridge so that the caramel hardens.
Add two cups of low-fat milk. I used 1%.
Add 1/2 tsp vanilla to the milk.
Heat milk to 100 degrees F.
Combine 4 egg whites and two whole eggs along with a 1/2 cup of sugar and 1/8 tsp salt. I used the egg whites leftover from my silk pie.
After adding the warm milk to the egg mixture, pour the mixture through a sieve.
You will capture a lot of the foam/air bubbles on the top of the custard, but there is more work to be done to remove air bubbles…breathe deeply, take your time…
Using a ladle, glide it over the top of the custard, removing the foam and keep gliding until the foam is all…gone…
Pour the custard over the caramel in the prepared dish. Using a knife, gently cut through the cream to release any remaining air bubbles. Pour it slowly, from a low height to cut down on air bubbles–my pour was from too high up above the dish and I created a lot of air bubbles, as you can see. For my dish, I used the Royal Worcester Evesham Souffle that I found at the Salvation Army for $2.00. This is a great way to donate without having to navigate through the endless bell ringing of the holiday fund drive to reach the red bucket. And much more fun!
Bring water almost to a boil and pour it into a baking dish so that the water goes half-way up the side of the custard dish.
Bake in a 325-degree F, preheated oven fo 1 1/2 hours.
Remove from oven and run a knife around the edge of the flan while warm and release onto a plate.
Enjoy!
Creme Caramel / Flan
Serves 4
- 2 cups low-fat milk
- 4 egg whites
- 2 eggs, whole
- 3/4 cup sugar (1/4 cup for caramel, 1/2 for creme)
- 2 Tbsp water
- 1/2 tsp vanilla
- 1/8 tsp salt
Place 1/4 cup sugar in a small saucepan and cook over medium-high heat for approximately 3 minutes until the sugar begins to turn brown. Cook another 2 minutes then add the water to the saucepan while still on the heat, shaking it to mix. Cook another minute then quickly pour the caramel into the bottom of a 4-cup souffle dish or into four, 6-ounce ramekins. Place the dish/ramekins in the refrigerator to harden the caramel while you prepare the creme. Pour the milk and vanilla into a small saucepan. Heat to 100 degrees F. Remove from heat. In a large bowl, combine eggs, salt and remaining sugar. Beat until well combined, being careful not to add too much air to the mixture. Slowly add the 100-degree milk to the egg mixture then pour this mixture through a sieve. Remove any remaining foam using a ladle, as shown above. This will take a few minutes. Pour custard over the caramel. Heat water in a kettle to almost boiling and pour it into a baking dish then set the custard in this hot-water bath that comes half-way up the side of the dish/ramekins. Bake in a 325-degree preheated oven for 1 1/2 hours. Remove and run a sharp knife around the inside of the dish. Place a plate over the dish/ramekin and invert the dish/ramekin. Serve warm or cold. Enjoy! Cooky
Leave a Reply