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Mexican Flan

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Mexican New, Text, Import 1 Servings

INGREDIENTS

2/3 c Sugar
1/3 c Boiling water
2 c Milk
2 c Heavy cream
2/3 c Sugar
2 Strips orange zest; about 2" long and 1/2" wide
6 Egg yolks
4 lg Eggs
1 1/2 ts Vanilla

INSTRUCTIONS

CARAMELIZED SUGAR SYRUP
FLAN
For the caramelized sugar syrup: In a medium-size heavy skillet (not iron)
set over moderately low heat, place the sugar and allow to melt and
caramelize to a rich golden brown (this will take about 40 minutes). Do not
stir the sugar as it melts but occasionally shake the skillet. Add the
boiling water, teaspoon by teaspoon at first, stirring briskly to dissolve
the caramelized sugar. Simmer uncovered 8 to 10 minutes until the
consistency of maple syrup. Pour into a chilled, well-buttered, shallow 2
quart mold.
For the flan: Preheat the oven to moderately slow (325 degrees). In a large
heavy saucepan, combine the milk, heavy cream and sugar; drop in the orange
zest and bring to a simmer over moderately low heat, stirring from time to
time. Beat the egg yolks and eggs until frothy; blend 1 cup of the hot
cream mixture into the eggs, stir back into the pan, and heat, stirring
constantly, 1 minute. Remove from the heat and mix in the vanilla. Strain
all through a fine sieve, then pour into the prepared mold. Set the mold in
a shallow baking pan and pour in enough hot water to come halfway up the
mold. Bake uncovered 1 1/2 hours or until a toothpick inserted near the
center of the flan comes out clean. Remove from the oven and the water
bath; cool 1 hour, then refrigerate 4 to 5 hours until firm. To invert the
flan, dip the mold quickly in hot water, then turn out on a dessert plate
with a turned-up rim; the caramel syrup will come cascading down over the
flan. Cut into slim wedges and serve.
Yield: 8 to 10 servings
Recipe by: MEXICAN COCKTAIL BUFFET, DEAN FEARING Posted to MC-Recipe Digest
V1 #768 by Sue <suechef@sover.net> on Aug 31, 1997

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