I feared making caramel for a very long time. I was afraid of burning the sugar. I finally overcame that fear when I made a Grand Marnier Caramel Sauce for a Panna Cota (similar to a flan, but no eggs). To make a caramel flan sauce, you need a pan, sugar and water. The key to success is to pay attention, don't stir the sugar and water (rather, swirl it) and watch for that amber color to happen. I show another tutorial for a Salted Butter Caramel Ice Cream recipe (one of my all time faves) here.
Chopped Mexican chocolate is added to milk, and a couple sticks of cinnamon. It's heated until everything is melted. Everything is steeped for about 20 minutes.
A little bit of the hot milk mixture is whisked into the eggs (so we don't get scrambled eggs) to "temper" it. Then, the last of the hot milk is combined and then poured through a sieve into a spouted bowl/pitcher.
Loosely cover the pan with foil and bake at 325F until they are barely set.
Let cool in the water bath, then refrigerate to chill thoroughly. You can make these up to 3 days in advance, before serving-- but I've never tried that. (These babies are gone as soon as they are chilled.)
...behold! Glorious, creamy custard with a pool of golden caramel sauce. I could just slurp up that caramel sauce, it is so good! I can't wait to make these again!
In last year's theme of Cinco de Mayo, I made--
Salsa Verde (Tomatillo Sauce) is really easy to make-- and is perfect for this sandwich, or as a dip with tortilla chips.
I love Mexican food, and I should! My father was Latino and I grew up with it. Cinco de Mayo is a good excuse for me to make these recipes, but I love it year-round.
As always, a printable recipe card is at the end of this post.