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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Savoring the contrast between this incredibly rich baked custard and its slightly burnt-tasting caramel sauce is a delicious experience. Ingredients:
3/4 cup sugar |
4 large eggs |
3 slices white bread, crusts removed |
1 (14-ounce) can sweetened condensed milk |
1 (8-ounce) carton mascarpone cheese (1 cup) |
1 cup evaporated milk |
2/3 cup water |
3 tablespoons butter or margarine, melted |
1 teaspoon vanilla extract |
Directions:
1. Sprinkle sugar in a heavy skillet. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns light brown. Remove from heat. Quickly pour hot caramel into a 9 round cakepan, tilting to coat bottom; set pan aside. (Caramel syrup will harden and crack.)
2. Combine eggs and remaining 7 ingredients in a large food processor or blender. Process just until smooth, stopping once to scrape down sides. Pour custard mixture over syrup in cakepan. Place cakepan in a large shallow pan. Cover cakepan with aluminum foil. Add hot water to shallow pan to depth of 1 . Bake at 350° for 50 to 55 minutes or until knife inserted off center comes out clean. (Center should still be slightly liquid; flan will finish cooking as it cools.)
3. Remove cakepan from water bath; cool flan completely on a wire rack. Cover and chill several hours or overnight. Loosen edges of flan with a spatula, and invert flan onto a rimmed serving plate, letting caramel sauce drizzle over the top.
4. Note: We found that a large food processor worked best for blending this flan. Otherwise we recommend using a blender.
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