| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | Desserts | 4 | Servings |
INGREDIENTS
| 3/4 | c | Sugar |
| 2 | Eggs | |
| 2 | Egg yolks | |
| 2 | c | Milk |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
In a small kettle, heat about 3 T of sugar with about 1 t of water until the mixture turns brown. Pour the mixture into 4 ramekins. Move the ramekins around so that the mixture coats the interior. Set aside. Mix the eggs, sugar, milk and the vanilla extract. Pour the mixture into the ramekins. Put the molds over a deep pan with water (double boiler or bain marie technique) for 1 hr in a 350 degree F. oven. Keep the water in the pan at the same level by adding boiling water. Cool and put it in the refrigerator. Unmold the flan before serving. NOTES: * A rich Mexican custard -- This recipe comes from the "Delicias Culinarias" cookbook that I brought from Mexico. * You can substitute liquor for some of the milk to make the flan richer. Personally, I use about 1 cup of milk and about 1 cup rompope (Mexican eggnog). * Be careful when coating glass molds as they can break because of the sudden change in temperatures. You have to do it fast as the mixture hardens very quickly. Difficulty: moderate. Time: 2 1/2 hours Precision: no need to measure. Arieh Cimet Posted to MM-Recipes Digest V4 #081 by "Kim" <kreese@paradise.net> on Mar 20, 1997
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