Place deep-dish pie plate, ramekins, or custard cups into an ovenproof roasting
or baking pan. If cooking custards in a metal pan, cover the bottom of the pan with a
layer of newspaper to ensure an even temperature on the bottom.
Spread brown sugar on the bottom of your
baking dish/dishes. Pack into a firm, even layer; set aside.
In a microwave-proof bowl, heat soy milk
and vanilla extract until hot; set aside.
In the bowl of your electric mixer, beat
eggs, sugar, and salt until combined. Gradually add the warm soy milk until
well combined. Slowly pour egg mixture in prepared pie plate or ramekins
over the brown sugar. NOTE: Some sugar may float up
but will settle to bottom as it cooks.
Bring the water for the water bath
(see
definition below) to a light simmer on top
of the stove; carefully pour hot water into the baking pan to come half-way up the sides
of the custard cups. NOTE: The most common mistake people make in baking custard is not
putting enough water in the hot-water bath.
Definition of Water Bath or Bain-Marie
(bahn
mah-REE)
-
A hot water
bath or bain-marie are used to cook custards and baked eggs in the oven without
curdling or cracking, and also used to hold sauces and to clarify
butter. Water baths
are most often used for egg-based dishes. The proteins in the eggs are very
heat sensitive and only need to be warmed to cook thoroughly.
They will start to get firm at only 145 degrees. Cooking them
with a slow, gentle heat keeps the eggs soft and smooth.
Place roasting pan with pie plate or
ramekins in the oven.
Bake approximately 35 to 40 minutes for
ramekins or 55 to 60 minutes for pie plate or until set around the edges but
still loose in the center. NOTE: The cooking time will depend largely on the size of the custard
cups you are using, but begin checking at 20 minutes and check back regularly. When the
center of custard is just set, it will jiggle a little when shaken, that's when you can
remove it from the oven (the flans will continue to set as they cool). Remove from oven
and leave in the water bath until cooled. Remove cups from water bath and refrigerate at
least 2 hours or overnight.
To unmold and serve, run a thin knife around
the edge of the pie plate or each ramekin to
loosen it from the inside of the bowl. Wipe the outside of the mold dry, place an
individual chilled serving plate (topside down) on top of each flan. Invert the custard
onto the plate and carefully lift off the pie plate or ramekin (shake gently to release flan), allowing
caramel syrup to run over flan; pour any extra caramel remaining in the mold over the
custard.
Makes 6 to 8 servings (depending on size of the custard cups).
