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http://www.designspongeonline.com/2008/08/in-the-kitchen-with-lorena-barrezeuta.html#more-11011
Ingredients
Directions
For the stovetop caramel:
- Pour the sugar into the glass mold and place over medium to low heat. Cook until the sugar is completely melted and the caramel is a nice medium amber color. Be sure to constantly stir the sugar with a spoon so as to not burn the caramel.
- As soon as your caramel is ready immediately remove from the heat and VERY carefully tilt the dish so that the caramel evenly coats the sides and bottom of the mold. Let the mold cool and place inside of the roasting pan and set aside.
For the Flan Filling:
- Preheat oven to 350 degrees F. Mix all of the ingredients in a blender or with a mixer and pour the custard into the caramelized mold. Then pour warm water into the roasting pan to create the ‘baño de maria’ / bain marie (see photo below) / a make-shift double broiler / a water bath. The water should ONLY come to halfway up the side of the mold. Carefully place on the middle rack of your oven, and cook at for 45-50 minutes. Test the flan to see if it’s done by inserting a knife in the center. If the flan is still soft, let it cook a bit longer until the knife comes out clean. Remove from the oven and let cool. Cover with foil and refrigerate for at least 4 hours or overnight. When you are ready to serve, carefully run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out. Garnish with some fresh fruits.