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Prep Time: Cook Time: Total Time:
Brandied Croissant Flan
Flan:
2 tablespoons unsalted butter, softened, for greasing the pan
approximately 1 dozen stale plain croissants
5 cups heavy cream
1 stick unsalted butter, melted and slightly cooled
1/2 cup brandy
6 extra-large eggs
1 1/3 cups sugar
pinch of salt
2 teaspoons vanilla
Topping:
1 cup firmly packed brown sugar
1/4 cup molasses
3 tablespoons brandy
1/2 stick unsalted butter
1/2 cup orange juice
Flan: Use the softened butter to generously grease a 13 by 9 inch glass ovenproof baking dish or an oval dish approximately the same
size with at least 2 inch high sides. Slice the croissants the short way to make about 7 1/2 inch slices from each croissant. Layer the slices in the dish to make several layers, making the center slightly higher than the sides.
In a large mixing bowl, combine heavy cream, melted butter and brandy. Add eggs, sugar and salt. Beat with an electric mixer, by hand, or with a wire whisk for 5 minutes. Stir in the vanilla.
Pour the mixture on top of the croissant slices. Cover the dish with plastic wrap and refrigerate for at least 3 hours, or as long as overnight so the croissants soak up the custard. Preheat the oven to 350 degrees with the rack in the center position. Remove the plastic wrap and bake the flan for 45 to 50 minutes, until the top has turned golden brown. If you find that the top is browning too fast, cover
the dish loosely with foil.
Topping: Combine all the ingredients in a small saucepan. Remove the flan from the oven and let sit for 5 to 10 minutes. Then cook the topping, stirring constantly, until the sugar has melted and the mixture is smooth. Pour over the flan and serve hot or warm.
To make ahead: Prepare and bake flan then refrigerate until time to reheat and prepare topping. Leftovers heat up beautifully in the oven or a microwave.
Serves 12.
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Brandied Croissant Flan
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Category: Recipes
Prep Time: Cook Time: Total Time:
Brandied Croissant Flan
Flan:
2 tablespoons unsalted butter, softened, for greasing the pan
approximately 1 dozen stale plain croissants
5 cups heavy cream
1 stick unsalted butter, melted and slightly cooled
1/2 cup brandy
6 extra-large eggs
1 1/3 cups sugar
pinch of salt
2 teaspoons vanilla
Topping:
1 cup firmly packed brown sugar
1/4 cup molasses
3 tablespoons brandy
1/2 stick unsalted butter
1/2 cup orange juice
Flan: Use the softened butter to generously grease a 13 by 9 inch glass ovenproof baking dish or an oval dish approximately the same
size with at least 2 inch high sides. Slice the croissants the short way to make about 7 1/2 inch slices from each croissant. Layer the slices in the dish to make several layers, making the center slightly higher than the sides.
In a large mixing bowl, combine heavy cream, melted butter and brandy. Add eggs, sugar and salt. Beat with an electric mixer, by hand, or with a wire whisk for 5 minutes. Stir in the vanilla.
Pour the mixture on top of the croissant slices. Cover the dish with plastic wrap and refrigerate for at least 3 hours, or as long as overnight so the croissants soak up the custard. Preheat the oven to 350 degrees with the rack in the center position. Remove the plastic wrap and bake the flan for 45 to 50 minutes, until the top has turned golden brown. If you find that the top is browning too fast, cover
the dish loosely with foil.
Topping: Combine all the ingredients in a small saucepan. Remove the flan from the oven and let sit for 5 to 10 minutes. Then cook the topping, stirring constantly, until the sugar has melted and the mixture is smooth. Pour over the flan and serve hot or warm.
To make ahead: Prepare and bake flan then refrigerate until time to reheat and prepare topping. Leftovers heat up beautifully in the oven or a microwave.
Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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