Traditional Caramel Custard – Flan A La Antig

Discouragement is dissatisfaction with the past, distaste for the present, and distrust of the future. It is ingratitude for the blessings of yesterday, indifference to the opportunities of today, and insecurity regarding strength for tomorrow. It is unawareness of the presence of beauty, unconcern for the needs of our fellowman, and unbelief in the promises of old. It is impatience with time, immaturity of thought, and impoliteness to God.

William Ward

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs	Mexican	Desserts, Mexican	8	Servings

INGREDIENTS

		Jim Vorheis
3/4	c	Sugar
		The custard:
1	qt	Milk
1	pn	Of sea salt
1/2	c	Sugar
2		Inch cinnamon stick or
		vanilla bean
		Small piece of orange or
		lemon rind optional
4		Eggs
6		Egg yolks

INSTRUCTIONS

The caramel: Heat the sugar for the caramel in a small, heavy frying
pan over low heat until it begins to dissolve. Shake the pan slightly
(do not stir) until all the sugar has melted. Increase the flame and
let the sugar bubble and color.  Pour the caramel into the mold and
quickly turn it around in all directions, tipping it up in a circular
motion until the surface - bottom and 2 inches up the sides - has  been
lightly coated with the caramel.  If the caramel thickens and  becomes
sluggish, gently heat the mold in a pan of hot water or over  low heat,
depending on the material, and continue the coating action.  Set aside
to cool.  Put the milk, salt, sugar, and cinnamon or vanilla into a
saucepan and  bring slowly to a boil, stirring until the sugar has
dissolved.  Continue boiling slowly, taking care that it does not boil
over,  until the milk has reduced by about 2/3 cup.  Set aside to cool.
Place an oven rack on the lowest rung of the oven and heat to 325 F.
Beat the eggs and yolks together and stir into the tepid milk. Pour
the mixture through a strainer into the flan mold and place it in a
hot water bath in the oven. Test after 2 hours with a skewer or cake
tester; if it comes out quite clean, the flan is cooked. Remove from
the oven, but allow to sit in the water bath for about 15 minutes
longer. Remove and set aside to cool completely before refrigerating.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 266 Calories From Fat: 73 Total Fat: 8.1g Cholesterol: 237.8mg Sodium: 120.7mg Potassium: 251.4mg Carbohydrates: 39.9g Fiber: <1g Sugar: 38.6g Protein: 9.3g