| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Archived, Cuba, Desserts, Update |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2 |
c |
Milk |
|
pn |
Of salt |
| 1 |
|
Cinnamon stick |
| 1 |
|
Egg |
| 6 |
|
Egg yolks |
| 1 |
t |
Vanilla extract |
| 1 |
|
In a small, heavy saucepan |
|
|
over medium heat cook |
|
|
1/2 |
|
|
cup of the |
INSTRUCTIONS
sugar, stirring after it starts to bubble, until it caramelizes, 6 to
8 minutes. Pour it into a 2-quart ovenproof mold, swirl to coat the
bottom, and set aside. Preheat the oven to 350 degrees. 2. In a heavy
saucepan over low heat, simmer the milk, salt, the remaining sugar,
and the cinnamon until the sugar dissolves. Remove from heat and let
cool to room temperature. 3. In a bowl, mix the whole egg and egg
yolks until lemon-colored. Slowly pour the egg mixture into the cooled
milk, stir, add the vanilla, and mix well. 4. Pour the mixture into
the caramelized pan, set it into a larger pan on the middle oven rack,
and pour lukewarm water into the outer pan, reaching two thirds of the
way up the side of the custard. 5. Bake 1 hour, uncover, and insert a
cake tester in the center to see if it is set. (Or use Mama Nena's
method: shake the pan, and if the custard is wobbly, it is not done. )
If not set, cook the custard, uncovered, another 15 minutes. Remove
from the oven and the water bath, let cool to room temperature, cover,
and refrigerate 2 to 3 hours. 6. To serve, run a knife around the
inside edges of the pan, invert the custard onto a serving plate, and
spoon the caramel over it. Makes 6 to 8 servings FLAN DE MAMA NENA
Traditional Flan File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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