| 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.”