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Article: BACK TO BASICS Plan on flan for lusciousness
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- September 13, 1998
- Author:
CopyrightCopyright 1998 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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It's called flan, creme caramel or caramel custard. And if you
follow these basic cooking techniques, this creamy smooth dessert
drenched in a clear golden syrup will be muy bueno, tres bon or very
good.
The caramelized syrup must be made by slowly heating granulated
sugar until it melts and turns golden brown. Most reference books
tell you to stir the sugar, which causes it to become lumpy before
liquefying. This technique works, but it takes a long time for the
lumps to melt.
We prefer spreading the sugar evenly in a skillet with a
well-insulated bottom (do not use an iron skillet) and setting it
over medium-low heat.
Watch carefully as the sugar begins to liquefy. If it doesn't
melt ...