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Joe

Julia's Cinnamon Toast flan

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Joined: Dec 14, 2005

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Posted to Thread #26341 at 6:38 pm on Jul 13, 2014

Cinnamon Toast Flan

from The Way to Cook by Julia Child

For a 6-cup baking dish 2 inches deep, serving 6 to 8 (I used a 2-qt. oval gratin dish and it was full).

ingredients
4 tablespoons softened unsalted butter
6 or 7 slices white sandwich bread, crusts left on
¼ cup sugar mixed with 2 tsp ground cinnamon
5 "large" eggs
5 egg yolks
¾ cup sugar
3¾ cups hot milk
1½ tablespoons vanilla extract
Caramel Sauce (below) or a fruit sauce, and/or cut up fruit, for serving.

Butter the bread slices on one side, using half the butter. Arrange them buttered side up on a broiling rack and sprinkle cinnamon sugar over each. Watching carefully, broil a few seconds, until sugar bubbles up. Cut each slice into 4 triangles. Smear the remaining butter inside the baking dish, and fill with the toast triangles, sugar side up.

Whisk the eggs and yolks in a bowl, beat in the sugar, then the milk and vanilla, and pour half through a sieve over the toast. Let soak 5 minutes, then sieve on the remaining custard.

Place the dish in a roasting pan and set in the lower-middle of a preheated 350°F. oven. Pour boiling water into the pan to come halfway up the baking dish. Bake for 25 to 30 minutes, keeping the water bath at just below the simmer. It is done when a skewer plunged into the custard an inch from the side comes out clean.

Serve hot, at room temperature, or cold, accompanied with caramel sauce, a fruit sauce or cut-up fresh fruits. (It will keep 2 days in the refrigerator.)


Caramel Sauce

1 cup sugar
1/3 cup water
1 cup cream
Pinch of salt
2 tsp. vanilla extract

Combine the sugar and water in a small pan. Bring to a boil, covered, until syrup is clear and the steam has washed down the sides of the pan. Uncover and boil until deep amber in color. Do not stir.

Add the cream carefully—it will boil up and congeal the caramel. Stir over heat until smooth. Stir in the salt and vanilla. Store in a jar and refrigerate for up to several weeks. To rewarm and liquefy, set the jar in a pan of simmering water.



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