Toffee Caramel Flan
cups granulated sugar
Butter six 3/4 cup ramekins. Combine
the granualted sugar with the water in a small, heavy saucepan and
bring to a boil. Cook until the sugar reaches a dark golden
brown. Immediately pour about 2 tablespoonfuls in each of the
ramekins, tiliting to spread the caramel evenly along the
bottom. Arrange the ramekins in a baking dish 2-in deep and set
Combine the milk , cream, cinnamon stick
and vanilla bean in a heavy saucepan. Bring just to a boil, cover
and remove from the heat. Let steep for about 30 minutes.
Preheat an oven to 325 degrees.
Whisk the egggs, yolks brown sugar, molasses and Amaretto
together in a medium bowl. Ucover the milk mixture and return it
to the stovetop. Bring just to the boil again. Whisk about
one-third of the hot milk into the egg-sugar mixture to temper
it. Whisk in the remaing hot milk. Strain the custard
through a fine sieve. Pour into the caramel-lined ramekins,
filling them to just below the rim. Pour enough warm water
into the baking pan to reach halfway up the sides of the
ramekins. Bake for 30-40 minutes, or until almost set but still
somewhat liquid in the center.
Garnish with fresh fruit, caramelized
almons or whipped cream.