Ever since I posted my two angel food cake recipes, I have been looking for recipes that use the leftover egg yolks. The recipes are out there but they aren’t easy to find. So I was delighted to find the lovely blogger at Food and Family (formerly Forty Something. Ca) has compiled a list of recipes using one to twelve egg yolks, along with information on how to freeze and store them. So check out the post. I have a leftover egg yolk recipe for you as well. It’s called Flan. Flan is a creamy baked custard that is usually covered in caramel sauce.
The first step in this recipe is to melt the white sugar to make the caramel sauce. It isn’t hard to make, just remember, once you pour the sugar into the pan, keep stirring it. If you don’t the caramel will burn. Trust me, this is not good.
You know what else is not good? Skipping cooking the flan in a water bath. The water bath may seem like an unnecessary step but if you cook the flan without it the flan will be tough, rubbery on the outside and really undercooked in the middle.
Flan
Ingredients
5 TBS sugar
½ cup light cream (I used skim milk)
2 egg yolks
1 tsp vanilla
Heat 4 tablespoons sugar over low heat in a small skillet until the sugar is melted and forms a light amber colored liquid. Pour into a 1 cup custard cup and swirl to coat the bottom and sides with caramel; set aside. Beat remaining sugar, light cream, egg yolks, and vanilla. Pour into the custard cup and place in a small baking dish. Pour boiling water to a depth of 1 inch. Bake at 375 degrees for 50 minutes or until a knife inserted ½ inch from the edge comes out clean. Refrigerate for several hours or overnight. When ready to serve run a thin bladed knife around the edge and turn upside down on to a plate.
Adapted from Internationalrecpes.net
A Solitary Feast 
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