Known as flan throughtout parts of South Amer­ica and some Span­ish-speak­ing-coun­tries, this cheater's creme caramel uses con­densed milk and is as sub­lime as its clas­sic name­sake.

Canadian Living - - Contents -

Im­press guests with a cheater’s crème caramel

Caramel Place 9-inch round cake pan close at hand. In small saucepan, bring sugar and wa­ter to boil over medi­umhigh heat. With­out stir­ring but brush­ing down side of pan with pas­try brush dipped in cold wa­ter, cook just un­til syrup turns light caramel colour, about 7 min­utes.

Re­move from heat and pour im­me­di­ately into cake pan; swirl to evenly coat bot­tom. Let cool un­til set. Cus­tard Pre­heat oven to 325°F. In large bowl, whisk to­gether eggs, egg yolks and sugar; whisk in con­densed milk, ho­mog­e­nized milk, vanilla and salt. Strain through fine-mesh sieve into sep­a­rate bowl; pour over caramel.

Place cake pan in roast­ing pan; pour in enough hot wa­ter to come halfway up side of cake pan. Bake un­til edge is set yet cen­tre is still slightly jig­gly, about 70 min­utes. Trans­fer cake pan to rack; let cool com­pletely. Cover with plas­tic wrap; re­frig­er­ate un­til chilled, about 4 hours.

To serve, run par­ing knife along edge of cus­tard to re­lease from pan; set bot­tom of pan in warm wa­ter to loosen caramel, about 1 minute. Place serv­ing plate over top; quickly in­vert and re­move pan.

PER EACH OF 10 SERV­INGS about 257 cal, 8 g pro, 9 g to­tal fat (4 g sat. fat), 38 g carb (0 g di­etary fi­bre, 38 g sugar), 153 mg chol, 155 mg sodium, 243 mg potas­sium. % RDI: 16% cal­cium, 4% iron, 11% vit A, 2% vit C, 11% fo­late.

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