INDIVIDUAL FLANS
I'm always on the lookout for desserts sized for two. This rich, comfy custard is smooth, easy and just right for my husband and me! -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Divide coconut between 2 ungreased 6-oz. custard cups. Drizzle with caramel topping. In a small bowl, whisk the remaining ingredients; pour into custard cups., Place a steamer rack inside a large skillet. Pour water into skillet until it comes almost to the top of the rack. Place custard cups on rack. Bring to a boil; cover and steam until a knife inserted 1 in. from the edge comes out clean, 10-12 minutes. , Remove cups to a wire rack; let stand 10 minutes. Run a knife around edge of cup. Unmold flans onto dessert plates; serve warm.
Nutrition Facts : Calories 307 calories, Fat 16g fat (9g saturated fat), Cholesterol 258mg cholesterol, Sodium 119mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
INDIVIDUAL AMARETTO FLANS
Steps:
- Preheat oven to 325°. Combine 1/2 cup sugar and 2 tablespoons water in a small, heavy saucepan. Cook over medium-high heat until the sugar dissolves, and continue cooking 5 minutes or until golden brown (do not stir). Immediately pour into 6 (6-ounce) custard cups or ramekins coated with cooking spray, tipping quickly until caramelized sugar coats bottoms of cups. Combine 2/3 cup sugar, salt, eggs, and egg yolks in a medium bowl, stirring well with a whisk. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring with a whisk. Stir in liqueur. Strain mixture through a sieve into a bowl, and discard solids. Divide mixture evenly among prepared custard cups. Place cups in the bottom of a broiler pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 40 minutes or until flan centers barely move when custard cups are touched. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours. Loosen edges of flans with a knife. Place a dessert plate, upside down, on top of each cup, and invert onto plates.
INDIVIDUAL AMARETTO FLANS
Cool, creamy custard with amaretto. Don't stir the sugar/water as it is caramelizing - it could crystallize. Cooling and chilling time (8+ hours) is not included in the time to make.
Provided by KlynnPadilla
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325.
- In a small, heavy saucepan combine the 1/2 cup sugar and the water. Cook over medium-high heat until the sugar dissolves, then keep cooking about 5 more minutes, until a nice golden brown. Immediately pour into 6 (6 oz.) custard cups, tilting so that the caramelized sugar coats the bottoms.
- Whisk together the remaining sugar, the eggs, salt and egg yolks.
- Heat milk over medium-high heat to 180 (tiny bubbles will form around the edge); don't let it boil. Gradually add hot milk to egg mixture, stirring with a whisk. Stir in liqueur. Strain through a sieve into a bowl, discarding solids. Divide evenly into the custard cups.
- Place cups in the bottom of a broiler pan; add hot water to a depth of 1 inch. Bake at 325 for 40 minutes or until centers barely move when cups are touched. Remove cups from the pan and cool completely on a wire rack. Cover and chill at least 8 hours.
- To serve, loosen the edges of each flan with a knife. Cover each cup with a dessert plate (upside down), and invert flans onto plates.
Nutrition Facts : Calories 255.8, Fat 6.8, SaturatedFat 3.1, Cholesterol 180.1, Sodium 125.8, Carbohydrate 43, Sugar 39.1, Protein 6.6
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