INGREDIENTS

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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