| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | Desserts, Mexican | 6 | Servings |
INGREDIENTS
| 3 | tb | Sugar |
| 3 | lg | Eggs |
| 1/3 | c | Brown sugar – dark brown, packed |
| 2 | ts | Vanilla extract |
| 1/4 | ts | Almond extract |
| 1 | cn | Evaporated whole milk – (12 oz.) |
| 1/2 | c | Whole milk |
INSTRUCTIONS
1. Preheat the oven to 300F. In a small saucepan, combine the granulated sugar with 1 tablespoon water. Stir over moderate heat until the sugar turns a medium caramel color, about 3 minutes. Working quickly, pour the caramel into six (6-oz.) custard cups; don't worry if they're not evenly coated. 2. In a medium bowl, beat the eggs. Whisk in the brown sugar, vanilla and almond extract. Gradually whisk in the evaporated and whole milk. Strain the mixture through a sieve and then pour it into the custard cups. Place the cups in a baking pan and add enough hot water to reach halfway up the sides. Bake for about 1 hour or until set. Let the flans cool to room temperature in the water bath. Cover and refrigerate overnight. 3. Run a knife tip around the edge of each flan and invert onto dessert plates. Serve cold. Recipe from Food & Wine, April, 1990. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”