Individual Amaretto Flans Recipes

INDIVIDUAL AMARETTO FLANS

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.

FLAN ESPECIAL

Steps:

• Preheat the oven to 325 degrees.
• To make the caramel, heat the sugar in a medium sized skillet over medium heat. When the sugar begins to melt, reduce the heat to low and continue cooking until the sugar has melted and browned. Spoon or pour the caramel over the bottom of a 3 quart oval baking dish and tilt the dish so that caramel spreads evenly around the sides. The caramel hardens as it cools, so work quickly. In a bowl whip the eggs gently until smooth and then add the condensed milk, fresh milk, vanilla, almond extract, salt and Amaretto, and whisk until smooth. Strain the mixture through a sieve in the caramel-coated baking dish. Set the mold in a larger pan of warm water. The water must reach half the depth of the mold. Cover the flan loosely with foil to prevent it from overbrowning.
• Bake for 1 1/2 hours until the center feels just firm when pressed. Remove from the water bath and allow to cool. Chill in the refrigerator until serving.
• Unmold by placing a large decorative platter over the mold, and using both hands, flip the mold over onto the platter. Remove the mold and decorate the flan with orange sections and strawberries.

INDIVIDUAL FLANS

Steps:

• Divide coconut between two 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 for 10-12 minutes or until a knife inserted 1 inch from the edge comes out clean.
• Remove cups to a wire rack; let stand for 10 minutes.
• Run a knife around the edge of the cup.
• Unmold flans onto dessert plates; serve warm.