Flan is commonly used as a term to describe the Spanish or Mexican version of Crème Caramel. Traditionally, however, Flan is both richer and denser than crème caramel, as it contains more eggs and yolks as well as  light whipping cream, half and half, and/or sweetened condensed milk. Historically, flan was baked on top of a stove in a water bath. Now,  the flan is cooked in a water bath inside the oven where it is bake slowly.

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This one always reminds me of my childhood and my mom. I would just love this and still do. Whenever it was caramel custard it used to be my special day and the same is now with my family. It also reminds me of my trip to Goa. This little family restaurant on the sea shore served caramel custard in tiny little individual serving and I would have it after EVERY meal.

If you are entertaining the family or guests, this sure is going to be a favorite.

Ingredients:

1. About 1 cup milk (about 6 oz)
2. 1 egg
3. 1 slice of white bread with the side taken out
4. 1 teaspoon of vanilla extract
5. 2 tablespoon of sugar
6. 2 tablespoon of sugar (for caramelizing) (see Notes)
7. 1 teaspoon of butter
8. 2 teaspoons Almonds – sliced and slivered
9. 2 teaspoons Raisins – soak in water to make them swell for sometimes

Preparation:

Add cold milk, egg, 2 tablespoons sugar, vanilla extract and the bread in the blender and blend till its all smooth and no lumps.

Take a flat thick bottomed container and add the butter and melt it. (Can use ramekins too and use it in the double boiler or oven)

Add the 2 tablespoons of sugar and heat the sugar with the butter in very low heat till the sugar coats the bottom and caramelizes to dark brown. (As a substitute you can use the Brule burner and heat the sugar to caramelize).

Cool completely till the caramel hardens.

Pour the mixture in the blender in this container, and cover it tight so no water/steam can go in.

Pressure cook it for 15 minutes or follow instructions if using a double boiler.

Cool this and put in the refrigerator to chill for about 3-4 hours.

Before serving loosen the sides with a sharp knife and turn it over a Flat Serving Plate. It should be soft and should be holding up right and not falling apart.

Garnish with raisins and almond and slice up the custard.

(If using ramekins, you can serve them individually)

Notes: If you want a lot of caramel, please use more sugar when you are caramalizing.