I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Thursday, July 27, 2017
COFFEE CUP FLAN
Years ago, my mother made old fashioned vanilla custard. Later, I discovered Flan (Spanish) or Crème Caramel (French). It's my go-to recipe for dessert. Everyone has milk, sugar, and eggs on hand and it's so easy to make.
Caramel ½ cup granulated sugar
½ t fresh lemon juice
3 T water
Preheat oven to 325 degrees F.
Place 6 heavy coffee cups (I use diner cups, not mugs) or custard cups in a roasting pan.
Spread sugar in a medium size cast-iron skillet.
Add the lemon juice and water and bring to a boil.
Cook until an amber-colored caramel forms.
Remove from heat and pour the caramel into the coffee cups.
3 cups whole milk
½ cup granulated sugar
4 large eggs
1 t pure vanilla extract
Pour milk into a heavy saucepan. Bring to a boil, watching carefully so it does not boil over. Remove from heat.
In a large bowl, whisk together sugar and eggs.
Gradually whisk in hot milk, then whisk in vanilla.
Strain through a mesh strainer into a large heatproof pitcher.
Place a kettle of water on the stove to boil.
Pour custard into cups.
Place roasting pan with cups on middle rack in the oven and then pour enough hot water to reach halfway up sides of cups.
Bake for 50 minutes.
Remove cups from hot water and cool to room temperature.
Cover and chill until cold, at least 4 hours.
Place bottom of cups, one at a time, in hot water for 30 seconds to help with unmolding.
Run a table knife around the edges of the cups.
Place a dessert plate on top and carefully flip over.
Let cups sit a minute and then gently tilt cups to let custard unmold.