CROATIA
Ingredients
Preparations
for caramel
1. Preheat oven to 350°F (177°C).
2. Stir sugar and water in heavy small saucepan over low
heat until sugar dissolves.
3. Increase heat; boil without stirring until syrup is deep
amber color, brushing down sides of pan with wet pastry
brush and swirling pan occasionally, about 10 minutes.
4. Divide caramel among six 3/4-cup custard cups. Working
quickly, tilt cups, coating bottoms and part of sides.
5. Stir milk and sugar in medium saucepan over low heat
just until sugar dissolves (milk will be lukewarm).
6. Whisk eggs in medium bowl until blended. Slowly whisk
in milk mixture.
7. Whisk in vanilla sugar and rest of ingredients.
8. Strain custard into prepared cups.
9. Arrange cups in metal baking pan.
10. Pour enough hot water into baking pan to come halfway
up sides of cups.
11. Bake flans until just set in center, about 50 minutes.
12. Remove cups from water and let stand 30 minutes. Chill
until cold, at least 4 hours and up to 1 day.
13. Cut around sides of each cup to loosen flan; turn out onto
plate.
• 8 tablespoons Sugar
for flan
• 500 ml of milk
• 6 tablespoons sugar
• 6 eggs
• 2 tablespoons vanilla sugar
• 1 lemon peel
• 2 tablespoons rum
93
PETRA HIBŠER
SCHOOL :
GIMNAZIJA “LVAN
SUPEK”
Dessert