| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Chicago |
Dessert |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 |
qt |
Milk or half and half |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Rum flavoring |
| 4 |
|
Eggs |
| 6 |
|
Egg yolks |
INSTRUCTIONS
1. Preheat oven to 350F.
2. Melt 1 cup of sugar in heavy saucepan over high heat to caramelize. Stir
constantly w/ a wooden spoon. Immediately pour caramelized sugar into
bottom of 6 to 8 individual flan molds. Quickly turn and tip each mold to
cover entirely w/ caramel. 3.Scald milk w/ 1/2 cup of sugar, vanilla, and
rum flavorings. Allow to cool. Beat together the eggs and egg yolks. Add
eggs slowly to cooled milk mixture. Strain. Pour over the caramel layer in
the molds.
4. Set molds in roasting pan. Fill pan w/ hot water to 1/2 the height of
the molds. Bake flan in oven for 1 hr. Remove from oven and cool. Chill
until ready to serve.
5. To serve, run knife around edge of mold to loosen flan. Invert on a
plate.
MESON DEL LAGO
E. ONTARIO AVENUE, CHICAGO
BEVERAGE: CARTA BLANCA
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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