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Cuban Caramel Flan in a Pan
From Dorothy McNett's recipes at www.dorothymcnett.com. (aka a custard, creme caramel) A very popular dessert,and many times flavored with cinnamon and or orange zest, etc. Serves 10-12 people
3/4 cup raw sugar
Preheat oven to 350 degrees. In heavy bottomed saucepan, bring the sugar and water to the simmer, swirling the pan to dissolve the sugar completely. Boil just until it begins to darken, stir and cook until it turns golden brown. Pour half of the caramel into an 8 cup metal baking dish at least 4 inches deep, swirling it around slowly, running caramel over the bottom and halfway up the sides until it stops moving. Set aside. Pour 1/3 cup of water into the cooking pan with the remaining caramel and simmer 2-3 minutes to dissolve the caramel. Set this syrup aside until serving time.
Recipe created 1994-09-26.