CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
Mexican |
Dessert |
6 |
Servings |
INGREDIENTS
2 |
c |
Sugar |
4 |
c |
Milk |
8 |
|
Cloves |
1 |
|
Stick cinnamon |
4 |
|
Eggs |
1 |
t |
Vanilla |
|
|
Strawberries for garnish |
INSTRUCTIONS
Heat a small saucepan over medium heat. Add 1 cup of sugar and let it
melt without stirring to prevent crystallization. When the sugar is
melted and translucent, increase the heat and stir constantly until it
reaches a rich caramel color. Immediately pour the carmelized sugar
into a 9-inch glass pie plate, quickly tipping and rotating to coat
the bottom of the plate evenly. Set aside to cool. In another
saucepan, bring the milk, cloves, and cinnamon to a boil. Remove from
the heat and let cool for 5 minutes. Using an electric mixer, beat the
eggs on high speed until well beaten and frothy, about 1 minute. Add
the remaining cup of sugar and beat until well blended, about 1 more
minute. Strain the milk. Pour the milk into the egg mixture and beat
vigorously to incorporate, about 30 seconds. Stir in the vanilla. Pour
the custard mixture into the caramel-coated pie plate. Place in a
larger shallow container filled with enough water to reach half way up
the side of the pie plate. Place the custard in the water bath in a
preheated 350 F oven. Bake for 45 to 55 minutes. The flan will appear
to be soft, but will set as it cools. Let cool, then refrigerate until
serving. Just before serving, unmold the flan by inverting it onto a
plate large enough to hold the small pool of caramel sauce. Garnish
with whole, fresh strawberries. CASA GRANDE E. 200TH SOUTH, SALT LAKE
CITY WINE: TORRES SANGRIA DE TORRO From the <Micro Cookbook
Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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