irish cream flan (creme caramel)

There is no dessert that I like more than flan/creme caramel. It is a favorite of mine ever since childhood. My grandmother would make every week. At that time we called it "crema de zahar ars", which from Romanian would translate to "burnt sugar creme". Now I call it either flan or creme caramel. This recipe has that authentic taste I grew up with, however with a twist - that Irish Cream Liquor.

RECIPE

for the caramel:

• 3/4 cup sugar

• 7 tablespoons water

for the pan:

• 1/2 tablespoon butter

for the flan/creme caramel:

• 5 eggs

• 1 tablespoon Irish Cream Liquor

• 3 tablespoons sugar

• 2 cups milk

• 1/3 cup Bailey's Irish Cream coffee creamer

the pan coated in caramel and buttered

INSTRUCTIONS

1. Preheat the oven to 300 degrees F. Place a 6x5 inch round pan to preheat in the oven at the same time.

2. In a saucepan place the sugar and the water for the caramel. Dissolve the sugar slowly, stirring with a wooden spoon. When the sugar is dissolved, stop stirring, however continue simmering on low heat until the caramel turns a light golden color. Remove the caramel from the heat, carefully remove the pan from the oven and pour the caramel into it. Coat the pan on all sides up to the top. Set aside and let it cool down completely.

3. When the caramel is hard, brush with butter all over the caramel and set the pan aside.

4. Make the custard by mixing the eggs with the Irish Cream Liquor and sugar with the help of a hand mixer. Beat on low speed for 2-3 minutes.

5. Meanwhile heat the milk and the Irish Cream coffee creamer in a separate pan until the mixture feels warm to touch (do not boil).

6. While still whisking the eggs pour the warm milk mixture over the egg mixture, incorporate, and then pour over the previously prepared caramel in the pan.

7. Place your pan in an oven dish and fill the oven dish half-way with boiling water. Bake the flan/creme caramel for an hour. The center should still be wobbly. Place the pan on a cooling rack and allow the creme caramel to come to room temperature, then refrigerate overnight.

8. To serve, loosen the sides of the creme caramel with a palette knife, overturn on a serving dish and enjoy.

the pan filled with the custard, before going in the oven