Thursday, January 17, 2013

The Domestic Artist--Creme Caramel Flan Bliss

Our sweet contributor, Miss Jen of Blessed Femina, is sharing a special recipe with you today of one of my favorite desserts--delicious flan!

Creme Caramel~ Flan
is a delectable ending to any
scrumptious dinner.

This is quite simple to make... gourmet,
sophisticated and extremely elegant.
I was so excited to find this treasure of a recipe.
Perfect for an everyday treat or a very special occasion.

Who doesn't like Homemade Caramel
and silky custard?!

Scrumptious Flan Crème Caramel
recipe courtesy~ Tasty Kitchen

4-6 individual flans

4 medium size eggs
1 tsp vanilla extract (Mexican Vanilla)
1 can Condensed Milk La
1 can Evaporated Milk Carnation

2-4 big dashes of Rum,
Cajeta liquor or Vanilla

For Caramel:
1/3 cup of sugar

Preheat oven at 175 C/350 F.
Make caramel: In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 5 minutes, swirling pan to color evenly. Remove from heat. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.In a mixer blend the rest of the ingredients.
Pour custard into caramel lined ramekins. Place ramekins in a large ceramic or baking dish and fill with about 1-2 inches of hot water. Bake for 25-30 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool.
Let each ramekin cool in refrigerator for at least 2 hours.
Invert each ramekin onto a small plate,
the caramel sauce will flow over the custard.
Garnish with a sprig of fresh mint.

Bon Appétit!


~A Bit of History~

"The roots of Flan, and really custards
in general date back to Medieval times....

Flan~ is commonly used as a term to describe the Spanish,
Portuguese or Mexican version of Creme Caramel normally
baked in a water bath and turned out of it's
mold onto a plate for serving."
-The Gourmet Sleuth

"In the later part of the 20th century crème caramel occupied
an excessively large amount of territory in
European restaurant dessert menus.
This was probably due to the convenience, for restaurateurs,
of being able to prepare a lot in advance and keep them until needed."
-Alan Davidson

"She is like the merchants' ships; she bringeth her food from afar."
-Proverbs 31:14

Hope all of you are having a simply delightful
~Many Blessings~

 Having just turned 21, Jen finds great joy in serving her family from home. She firmly believes that the home is a beautiful canvas for biblical hospitality, servanthood and discipleship.  All aspects of homemaking are on her list of interests including gourmet cooking, baking, calligraphy, sewing and embroidery. She is also inspired by photography, music, theology and biblical womanhood. Miss Jen blogs at Blessed Femina, which she founded in the fall of 2008 to document her blessed life as a daughter/homemaker-in- training and to encourage other women in Biblical femininity. Happily residing in sunny northern California with her parents, it is her greatest desire to live a life depicted in I Corinthians 10:31: “So whether you eat or drink or whatever you do, do it all for the glory of God.”

Are you encouraged here?


Friedas Farmhouse said...

Lovely Miss Jenn! Looks so tasty & beautiful! What a wonderful winter treat! Hope your day is grand~

Mary said...

The kind that I make and the kind I ate in Europe had no liquor in it. Tastes great without it for anybody who wants to make it that way.

The How- To Guru said...

Looks amazing. I am so impressed with the bio for a 21 year old seeking the Lord.
Going to check out your blog now


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