By Victoria Hart Glavin of Tiny New York Kitchen
Not everyone is chocolate lover, but still deserves a delicious and sinful dessert. You will need six 4-ounce ramekins to make this dessert. Cooking the custard at relatively low heat gives you a creamy bottom half and a jellied top.
- 1/4 Cup Sugar
- 1/3 Cup Sugar
- 2 Tablespoons Water
- 2 Large Eggs
- 1 Cup Heavy Cream
- 1 Cup Half & Half
- 1 1/2 Teaspoon Vanilla Extract
Preheat your oven to 325 degrees. In a medium-size heavy saucepan combine 1/4 cups sugar and 2 tablespoons water. Turn the heat to a medium-low. Cook until sugar dissolves. Turn the heat up to high and bring to a boil.
Occasionally swirling the saucepan and brushing down the sides with a wet pastry brush. Cook for 6 minutes until caramel is medium-dark amber. You will need to work quickly. Divide caramel among the ramekins, coating the bottoms evenly. Let cool until hard. Gently whisk remaining 1/3 cup sugar and eggs in a medium-size bowl. Add cream, half & half, and vanilla extract. Gently whisk to combine, but do not aerate. Let sit for 5 minutes until sugar dissolves. Strain through a fine mesh sieve set over a medium-size pitcher to eliminate air pockets. Place ramekins in a roasting pan lined with a kitchen towel. Place pan on a large-sized rimmed baking sheet. Divide custard among ramekins. Pour hot water into roasting pan to reach a little more than halfway up the sides of the ramekins. Cover pan with foil, crimping to seal. Carefully transfer to the oven. Cook for 25 minutes. Rotate pan. Cook for another 20 to 25 minutes until custard is set, but the center still jiggles when the dish is nudged. Uncover roasting pan. Let flan cool in pan for 35 minutes. Remove ramekins and let cool completely. Cover with plastic and chill in the fridge overnight. Remove from fridge when ready to serve. Let stand for 10 minutes before serving. Unmold flans onto plate. Serves 6
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of the Association for the Study of Food and Society.