LaGasse - Flan - Spanish Custard - LaGasse's Island Flavors

www.elagasse.com Click HERE for RECIPE... A - MAKE THE CARAMEL FIRST That way it will be cool before pouring in the flan mixture. For safety, use oven mitts throughout the caramel procedure. Ingredients for caramel: 1/4 cup water 3/4 cup sugar 1/4 teaspoon lemon juice 1/4 teaspoon salt Procedure: Preparation: a)- Have oven mitts ready. b)- Also have the flan mold that you will be using for the flan ready. It must be absolutely dry. c)- A wooden spoon is handy (but not imperative) to help scoop the syrup out of the saucepan in step 6. 1- Mix the 4 ingredients together in a small to medium sized saucepan, without heat. 2- Bring to a simmer over Medium-hi heat, without stirring. 3- You may swirl the saucepan a little, but do not stir. The reason for this is that the stirring action (especially with a metal spoon) will cool the syrup, and re-crystallize the sugar. Warning: Be very careful not to touch the syrup once it is heated- the boiling temperature of the sugar mixture is much higher than boiling water. Also do not test the syrup with your finger to see if it has cooled off in step #10. Feel the bottom of the flan mold quickly insted. 4- After several minutes of simmering, the bubbling action will slow down, and the bubbles will start to get larger. 5- As soon as you see the bubbles get larger, get ready to remove from heat. Wait for the syrup to turn to a light amber color, (this happens quickly) then remove from heat. 6- Without delay, pour the syrup into the flan mold ...

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