|And the winner for best jiggly dessert is flan! Take that jello!|
Adapted from Susan Feniger and Mary Sue Milliken
Time: 150 minutes (plus cooling)
1 1/2 cups sugar (plus extra for the end)
2 cans sweetened condensed milk
Equal amount of whole milk (use cans for measuring)
1 1/2 tsp vanilla extract
2 tsp almond extract
1/4 tsp salt
1 tbsp Amaretto
1 orange, sliced
1 pint strawberries, halved
|I was most skeptical that this would be able to come out after baking.|
|A water bath as seen in science!|
- Preheat the oven to 325 F.
- Make the caramel by heating the sugar in a medium skillet over medium heat until it begins to melt. Then lower the heat to low until it finishes melting and browning.
- Pour the caramel over the bottom of a 3 quart baking dish (preferably more oval and shorter than the one I used). Tilt the dish so the caramel spreads evenly, but do this quickly because it will harden rapidly.
- Gently whip the eggs in a large bowl until smooth.
- Add the condensed milk, milk, vanilla extract, almond extract, salt and amaretto and whisk until smooth.
- Strain the mixture into your baking dish to remove any of the unmixed egg.
- Set the dish in a warm water bath covering at least halfway up the flan.
- Loosely cover the top with aluminum foil to prevent it from burning.
- Bake for 90 minutes to two hours or until the center feels slightly firm agains the touch.
- Remove from the water bath and cool in the fridge until ready to serve.
- Sprinkle sugar on top of the flan and harden with a butane torch.
- Carefully remove the flan from the baking dish by covering with a large plate and flipping over.
- Garnish with oranges and strawberries and serve.
|A terribly unappealing looking skin formed on the bottom. (I was very shallow when it came to my decidedly not shallow, giant flan.)|
|So I fixed it with fire!|
|You've just been brûléed!|
|Just when I thought the flan couldn't get any more awesome, it turned into pac-man!|