INGREDIENTS

INSTRUCTIONS

Preheat oven to 325 degrees. Make caramel by combining sugar and water in a
medium saucepan and cooking over moderate heat swirling occasionally until
color begins to turn golden, about 12 to 15 minutes. Turn heat to low and
continue cooking and swirling constantly until color is dark-brown and
mixture smells of caramel. Remove from heat and pour into a 9-inch round
cake pan. Using a towel or hot pad, tilt pan and swirl caramel to coat the
bottom and sides well. It will need a few minutes to cool down in order for
about 1/4-inch of caramel to stick to the pan. Then pour excess back into
the pot it was cooked in and add 2 cups milk. Cook over low heat, stirring
frequently, to dissolve excess caramel into milk, about 3 to 5 minutes.
Strain warm milk and caramel mixture in a bowl and add cold half-and-half.
Mix well. Add sugar, eggs, yolks and vanilla. Whisk custard to mix and
strain into caramelized pan. Set flan into a roasting pan in the oven and
pour boiling water into roasting pan until it rises halfway up the sides of
the cake pan. Bake for 40 to 45 minutes or until center feels just firm
when pressed gently with the fingertips. Set aside to cool for about 1 1/2
hours then cover with plastic wrap and refrigerate overnight or up to 4
days. To serve, run a knife along the inside edge to loosen. Cover with a
platter and quickly invert. Carefully drain excess caramel into a small
sauce pitcher and reserve. Serve wedges of flan on dessert plates topped
with extra caramel sauce. This recipe yields ?? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6185 broadcast 02-26-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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