Page 10 - TOTC E-Cookbook_Booklet

Instructions:

1. Heat oven to 325°F. In a saucepan over medium-high heat, bring sugar and ½ cup

water to boil, stirring until sugar dissolves. Using a wet pastry brush, wipe off any sugar

that sticks to sides of pan. Cook by swirling pan until syrup turns deep golden brown
(about 12 minutes). Carefully divide hot caramel among eight 4-oz. ramekin baking

dishes. Set aside to cool.

2. In a medium bowl using whisk, beat eggs until well blended. Whisk in condensed milk,
evaporated milk and vanilla extract until completely combined. Divide milk mixture

evenly among ramekin dishes.

3. Carefully add enough hot (not boiling) water to baking dish, to come halfway up sides

of ramekins; cover baking dish tightly with foil. Bake until flan is set but still wiggly in

center (about 22-25 minutes). Using tongs, carefully remove ramekins from water bath.
Transfer to refrigerator to cool completely.

4. To serve, gently run butter knife around edges of flan; place onto serving plates.

MAKE THIS AT HOME OR TRY IT FROM SARDI'S LOCATED IN THE TAKOMA/LANGLEY

CROSSROADS

From right to left: General
Manger of Sardi's Norina
Williams with her employees

Marisol and Aurora.
Visit Sardi's:
1159 University Blvd E, Takoma Park, MD 20912