Flan

I made 5 flans for a Dinner for Mother's Day!  Made my own dessert.  Well, I guess that is Okay.  It turned out really good, If I must say so myself.  I wish everyone a Happy Mother's Day!!!!



1 c. sugar

 To caramelize the sugar, in a small heavy skillet heat sugar over medium heat, stirring constantly for 5- 10 min. or till sugar melts and turns a rich brown color.  Pour caramelized sugar into a ring mold or a bunt pan. Holding mold with potholder, quickly rotate mold so sugar coats the bottom and sides evenly.

12 eggs
5 c. milk
1 c. cream
1 T. vanilla
1 c. sugar
2 t. grated orange peel

Heat oven 325.  In a large mixing bowl lightly beat eggs.  Stir in milk, cream, sugar, vanilla and orange peel.  Place caramelized pan in a baking pan and place in the oven on a rack.  Pour egg mixture in the caramelized pan.    Pour hottest tap water available into the baking pan around the mold to a depth of 1 inch...  Bake in 325 degree oven 50-53 min. or till a knife inserted halfway between center and edge comes out clean.    Remove the flan from the hot water.  Cool flan on a wire rack.  Chill for a least 3  1/2 hours.  I usually make it the night before.  

 To unmold flan, loosen edges with a knife. Run  knife down sides and around center.  Shake slightly till a little of the juice from sugar comes up and it all moves slightly.  Place a platter with high edges( to catch the sauce that comes with the flan)on top of the pan.  Invert pan onto platter, the flan will come out on the platter.  Spoon any caramel mixture that remains in mold atop custard.  Pile sliced fruit into center. ( Strawberries, Kiwi peaches, pineapple)