Experts and BHG readers answer.
How do I get the caramel crust on flan to unmold with the flan?
If served slightly warm the caramel layer should still be soft and flow over the custard when inverted. If chilled, it might firm up, but if chilled long enough it will soften and flow over the custard.
Prep: 25 minutes Bake: 30 minutes Stand: 10 minutes Oven: 325°F
Makes: 4 flans
1/3 cup sugar
3 eggs, beaten
1 1/2 cups half-and-half
1/3 cup sugar
1 teaspoon vanilla
Ground nutmeg or cinnamon (optional)
1. To caramelize sugar, in an 8-inch heavy skillet cook 1/3 cup sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally. Do not stir. When the sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Immediately divide the caramelized sugar among four 6-ounce custard cups; tilt cups to coat bottoms. Let stand for 10 minutes.
2. Meanwhile, preheat oven to 325°F. Combine eggs, half-and-half, 1/3 cup sugar, and vanilla. Beat until well combined but not foamy. Place the custard cups in a 2-quart square baking dish. Divide egg mixture among custard cups. If desired, sprinkle with nutmeg. Place baking dish on oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake fin the preheated oven for 30 to 45 minutes or until a knife inserted near the centers comes out clean.
3. Remove cups from water. Cool slightly on a wire rack and unmold. (Or cool completely in custard cups. Cover; chill until serving time.) Using a sharp knife or thin spatula, loosen flan from sides of cups. Invert a dessert plate over each cup; turn plate and cup over together. Remove custard cups.
Nutrition Facts per flan: 304 cal., 14 g total fat (8 g sat. fat), 192 mg chol., 89 mg sodium, 38 g carb., 0 g dietary fiber, 7 g protein.
Daily values: 10 % vit. A, 1 % vit. C, 11 % calcium, 4 % iron.
Exchanges: 2.5 Other Carbohydrates 1 High Fat Meat 1 Fat
Make-ahead directions: Prepare and bake flans as above. Cool flans completely in custard cups on a wire rack. Cover and chill until serving time.