Flan, Crème Caramel, Crema Caramella or Crème Renversée Recipe

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Whether you call it flan, crème caramel, crema caramella or crème renversée, this creamy, custard dessert is a treat for family and guests.

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Flan Flan, Crème Caramel, Crema Caramella or Crème Renversée Recipe
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. In a medium pan, bring sugar, water, corn syrup and lemon juice to a simmer, without stirring, over medium-high heat. Wipe any sugar crystals off the sides of the pan with a wet pastry brush because they can cause the syrup to be grainy. Continue to cook until the syrup turns from clear to golden, swirling the pan continuously for even browning until large, slow bubbles on the surface turn honey-caramel in color.
  2. Remove the pan immediately from the heat, and working quickly (and carefully - it's very hot!), pour a portion of the caramel into each of 8 ungreased 6-ounce ramekins. Allow the caramel to cool and harden, about 15 minutes.
  3. Preheat oven to 350 degrees (make sure rack is in the middle).
  4. Heat milk and cream in a medium saucepan over medium heat, stirring occasionally, until steam appears - usually 6-8 minutes- remove from heat.
  5. Meanwhile, gently whisk the eggs, yolks, and sugar in a large bowl until just combined.
  6. Off the heat, gently whisk the warm milk mixture into the egg mixture, adding vanilla and salt.
  7. Strain the mixture through a fine mesh cloth into a large measuring cup or a bowl with a pouring spout. Set aside.
  8. Place the ramekins in a large baking dish or roasting pan and divide and pour the custard mixture evenly into them.
  9. Fill the pan with about two cups of boiling water so that it reaches about half way up the sides of the ramekins. At this point you can cover the pans loosely with aluminum foil, allowing the steam to escape.
  10. Bake until a paring knife inserted halfway between the center and edge of the custards comes out clean, about 35 to 40 minutes.
  11. Transfer to a wire rack and allow to cool to room temperature.
  12. To unmold, slide a paring knife around the perimeter of each ramekin. Holding a serving plate over the top of the ramekin, invert and set on the work surface. Gently shake the ramekin to release the custard.
Recipe Notes

The room-temp, finished, baked flan can be chilled in the fridge (loosely covered with plastic wrap) for up to 2 days.

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Sangria Recipe

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Have a cool summer treat with this cold, fruity sangria recipe. Goes great with a cookout or barbecue or just an evening with good friends and hors d'oeuvres.

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Sangria Recipe
Cuisine Spanish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
quarts syrup base
Ingredients
Sangria Syrup Base
Cuisine Spanish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
quarts syrup base
Ingredients
Sangria Syrup Base
Instructions
  1. Wash the fruit and rinse thoroughly. You will be using the entire fruit, including the rinds, so make sure labels are removed and any residue such as wax are completely removed.
  2. Cut up the limes, two of the oranges and three of the lemons.
  3. Add to the water in a large pot and bring to a slow boil. Add sugar and stir until it dissolves. Simmer for 30 minutes until syrupy.
  4. Mash and squeeze the remaining fruit into the hot mixture.
  5. Remove from heat and let stand til cool then chill in the refrigerator in sealed glass jars. It will keep indefinitely.
Sangria
  1. Chill all ingredients.
  2. Combine everything in a pitcher and serve in wine glasses over additional ice.
  3. Garnish with extra orange slices on the rim of the glasses.
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Cold Summer Gazpacho Soup Recipe

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The best summer no-cook dish of all time: gazpacho, a chilled soup of fresh tomatoes, cucumber, bell pepper, lime and tasty seasoning. Serve with a fresh baguette for a perfect lunch on a hot day.

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Soup, Gazpacho Recipe
Cuisine Spanish
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Spanish
Prep Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Put the tomatoes in a bowl.
  2. Peel and seed the cucumber. Finely dice the cucumber, celery, bell pepper and onion. Press or finely dice the garlic. Add everything to the bowl.
  3. Juice the lime. Stir in the lime juice, Sriracha sauce, olive oil, balsamic vinegar, Worcestershire sauce, salt and pepper. Mix well.
  4. Roughly chop the cilantro. Place it in a blender with 1 1/2 cups of the tomato mixture. Pulse until smooth. Add back to the bowl. Mix well. If you like the gazpacho completely smooth, blend all of it.
  5. Chill for at least two hours and up to two days. Serve with a garnish of sour cream, Greek yogurt, fresh chopped scallions or cucumber. Lay a piece of fresh baguette or garlic toast alongside.
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