Caramel Sauce With Grand Marnier Flan Style Recipe 39

CARAMEL SAUCE

Steps:

• In a saucepan combine sugar and water and bring to a boil over high heat. Lower the heat to medium and simmer until the mixture turns deep amber in color, about 6 to 8 minutes. Watch very carefully as this mixture turns color very quickly.
• Carefully add the cream. The mixture will bubble and spit when the cream is added. Remove from the heat, stir, and add the liqueur. Cool slightly.

CAL'S GRAND FLAN

Steps:

• Caramel:.
• Heat sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
• Remove from heat and immediately pour a portion into each of 8 ramekins, swish it around so it evenly coats the bottom of the cup.
• Custard:.
• In a large mixing bowl, lightly beat the eggs.
• Stir in milk, heavy cream, sugar, Grand Marnier and orange peel.
• Place caramel coated ramekins into another pan and place on an oven rack.
• Divide the egg mixture into each of the ramekins and pour the hottest tap water possible around into the pan to at least half way up the sides of the ramekins
• Bake at 325Ffor about an hour or until a knife comes out clean.
• Cool flan on a wire rack, Chill for at least 3 1/2 hours.
• To un-mold place a spatula or knife down the sides of the flan.
• Place a plate over the ramekin and flip to allow the flan to slip onto the plate.
• Spoon any caramel that remain in the ramekin on top of the flan.
• Serve flan as is, or topped with fresh sliced fruit on top.

FLAN WITH CARAMEL SAUCE

Steps:

• First preheat your oven to 350 degrees.
• Second prepare caramel sauce
• Step 1 In a sauce pan add your sugar and vinegar stir until its a caramel color as dark or light as you like
• Step 2 Pour the sauce which will harden in your individual dishes or one round or square pyrex pan
• Flan.
• Step 1 pour your condensed milk into a medium size mixing bowl add you milk and eggs mix well then add you vanilla extract and mix well.
• Step 2 Put you dishes or pans in other larger pans and then pour flan mixture in them ( I usually put them in the oven with the racks pulled out half ways then pour the flan in the containers) then once you have the pans/ dishes filled pour hot tap water around the filled containers and bake for about 1 hour or until the flan is a nice browned color.

CARAMEL SAUCE WITH GRAND MARNIER, FLAN STYLE RECIPE - (3.8/5)

Steps:

• Equipment needed: Heavy skillet or a thick bottomed pan Whisk NOTE: Be sure to have all of your ingredients ready before First, before you begin, make sure you have everything ready to go - the water and the alcohol (if using) next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy skillet, and place over medium-high heat, spread the sugar evenly. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. The sugar should turn to a dark amber--about 2-3 minutes. Very carefully, stir in 1/2 cup warm water (I used 1/4 cup water and 3 Tbsp. of Grand Marnier) and bourbon. It will bubble, but don't panic! Stir until combined, and remove from heat to cool to room temperature. The sauce will be a very thin consistency. This is perfect for serving with a panna cota. If you refrigerate this sauce, it will thicken and is perfect for flavoring a vanilla butter cream or looks very pretty drizzled over a piece of cheesecake, ice cream or frosted cupcakes.