| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Brown sugar |
| 1 |
cn |
(14-oz) evaporated milk |
| 1 |
c |
Sugar |
| 3 |
|
Egg yolks |
| 1 |
cn |
(8-oz) pineapple chunks; including juice |
| 1 |
ds |
Vanilla extract |
INSTRUCTIONS
1.Preheat oven to 350 F.
2. Place the brown in a saucepan. Do not use unenamelled cast iron or
tinned copper,melt sugar over high heat to carmelize, stirring constantly
w/ wooden spoon. Immdiately pour caramelized sugar into bottom of a fland
mold. Quickly turn and tip the mold from side to side, so that caramel
coats bottom evenly.
3. Place remaining ingredients in blender or food processor and process
until smooth. Pour over caramel layer in mold. Grease flan mold cover or a
sheet of aluninum foil.Place the cover or foil over mold.If using the foil,
hold in place w/ any size overproof lid.
4. Set the mold in roasting pan & fill the pan w/ hot water to half the
height of the mold.Bake in a preheat oven for 2 hr., or until a knife
inserted in center comes out clean. Remove the cover after the first hour.
5. When flan is baked, remove from oven,cool slightly & chill.
ANTONIO'S
MELROSE AVENUE, LOS ANGELES
CHARLES KRUG MOSCATO DI CANELLI
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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