| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cuba, Update, Archived |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2 |
c |
Milk |
|
pn |
Of salt |
| 1 |
|
Cinnamon stick |
| 1 |
lg |
Egg |
| 6 |
lg |
Egg yolks |
| 1 |
ts |
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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