| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Dessert | 6 | Servings |
INGREDIENTS
| 3/4 | c | Granulated sugar |
| 2 | lg | Eggs |
| 2 | Egg yolks | |
| 14 | oz | Can Sweetened Condensed Milk |
| 1 | c | Milk |
| 1 | ts | Instant coffee granules |
INSTRUCTIONS
Source: Southwest Cooks! The Tradition of Native American Cuisines Place sugar in a small heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until sugar crystallizes into lumps (about 15 minutes). Continue cooking, stirring constantly, until sugar melts and turns a light golden brown (about 15 minutes). Quickly pour hot caramel mixture into an ungreased 8-inch round cakepan, tilting to coat bottom evenly. Set aside (mixture will harden). Combine eggs and remaining ingredients in a large bowl; beat with a wire whisk until coffee granules dissolve. Pour egg mixture over caramelized sugar in cakepan. Place cakepan in a large shallow baking dish. Pour hot water into outer baking dish to a depth of 1-inch. Cover with aluminum foil, and bake at 350 degrees F. for 55 minutes or until a knife inserted near center of flan comes out clean. Remove pan from water, and let cool. Cover and chill at least 8 hours. To serve, loosen edge of custard with a spatula, and invert onto a serving plate. From the recipe files of suzy@gannett.infi.net Date: Wed, 12 Jun 1996 15:05:42 -0400 (EDT) From: suzy <suzy@gannett.infi.net> MM-Recipes Digest V3 #163 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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