FLAN DE VAINILLA RECIPES

Steps:

• Preheat oven to 325°. In a small heavy saucepan, spread 3/4 cup sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 5 minutes. Quickly pour into six ungreased 6-oz. custard cups., In a small saucepan, heat milk and cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks, salt and remaining sugar until blended but not foamy. Slowly whisk in hot milk mixture. Stir in vanilla., Place custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake 35-40 minutes or until center is just set (mixture will jiggle). Remove cups from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold., To unmold, run a knife around edges and invert onto individual rimmed dishes. Sprinkle with pomegranate seeds.

Steps:

• Precalienta el horno a 180 °C.
• Coloca el azúcar en un sartén a fuego medio y deja que se disuelva, sin mover, hasta que haya tomado la consistencia de un caramelo café claro. Vierte dentro de un molde pequeño para pastel o flan, cubriendo el fondo, y deja que se enfríe.
• Mientras, licua la leche condensada con la leche evaporada, huevos y vainilla. Vierte dentro del molde con caramelo endurecido.
• Coloca el molde con el flan dentro de otro molde más grande con agua tibia. Hornea a el flan a baño María durante 1 hora o hasta que se haya cuajado. Retira el flan del horno y del baño María y permite que se enfríe sobre una rejilla. Refrigera para servirlo frío.