INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 350F.
2. Melt 1/2 cup of sugar in a heavy skillet over low heat, stirring
constantly, until the sugar melts and turns a light caramel color.
Immediately pour a spoonful of the hot syrup into the bottom of each of 4
custard cups, stirring gently. Cool slightly.
3. In a large saucepan, bring the milk to simmering point, then add the
remaining sugar. Simmer 5 minutes. Remove milk from heat and add the
vanilla bean. Cool about 8 to 10 minutes.
4. In a deep bowl, beat the eggs lightly with salt. Slowly add the milk,
stirring constantly. Using a fine sieve, strain the custard mixture into
the prepared cups. Place the cups in a rectangular baking pan and fill the
pan almost to the top with tepid water. Place pan in preheated oven & bake
35 to 40 min or until custard test done, when a table knife is inserted
diagonally and comes out clean. Immediately remove pan from oven and cups
of custard from water. Refrigerate 3 hours before serving.
5. Beat cream with the confectioners' sugar until stiff and mix in the
vanilla extract. When ready to serve, invert custard cups on four serving
plates and shake very gently. Remove cups and garnish the flan with the
slightly sweetened whipped cream, if desired.
EL BODEGON
R STREET N.W., WASHINGTON, D.C.
BEV:CUARENTA Y TRES (43) LIQUEUR
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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