Copenhagen Flan Recipes

Steps:

• Prepare a moderately hot oven 400°F Place an 8-inch fluted flan ring on a baking sheet.
• Place flour and salt in a bowl; cut fats into small pieces until mixture resembles fine breadcrumbs; Add about 1 1/2 tbsp cold water and mix with a fork to form a firm dough; Turn out on to a floured board and knead lightly; Roll out pastry to a circle, 1 1/2 in larger all around than flan ring; Support pastry on rolling pin and lift on to flan rings: gently ease pastry into flan ring and press into flutes; Roll of surplus pastry with rolling pin across top of flan case; Press pastry into flutes again with the fingers.
• Spread jam in base of flan case.
• Cream margarine and sugar together until light; Beat egg and add gradually, beating well after each addition; Fold in flour; Place 4 tablespoons of the top of the milk in a small saucepan; reserve for topping; Stir remainder into creamed mixture with almond extract; Pour mixture into flan case.
• Bake in centre of oven for 20 to 25 minutes; remove flan ring.
• Meanwhile, make topping.
• Chop almonds, place on a baking sheet in bottom of oven for about 10 minutes, to brown.
• Add butter and brown sugar to reserved top of the milk in saucepan; stir over a moderate heat until sugar has melted.
• Bring to the boil and cook, stirring, for 1 minute.
• Stir in browned almonds.
• Spread topping over flan and return flan to oven; cook for a further 10 minutes.
• Serve warm or cold.

Steps:

• Heat oven to 350°F. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
• Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
• Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.

Steps:

• Preheat oven to 325°F.
• Prepare an ice bath and set aside.
• Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
• Bring a large pot of water to boil; keep hot until ready to use.
• Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
• Swirl pan occasionally, DO NOT STIR.
• Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
• Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
• Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
• Dry bottom of pan.
• Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
• In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
• In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
• Slowly add hot milk whisking constantly.
• Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
• Stir in Vanilla, and pour custard into ramekins or cake pan.
• Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
• Bake until center is set when gently touched with finger, 30 to 35 minutes.
• Remove from oven transfer to a wire rack to cool completely.
• Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
• To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
• Serve.