Mexican - Spanish, Misc Desserts

Flan

  • 8 Eggs
  • 2 cans Sweetened condensed milk
  • 1 teaspoons Vanilla
  • 1/4 teaspoon Salt
  • 1 cups Sugar
  • 1/4 cup Water

    • In bowl beat eggs carefully without making foam. Add milk and 2 cans of water. Mix slowly until well mixed. Add saltand vanilla. Set aside.

    You will need a 9x3 1/2 round pan and a larger pan that you can fit the round pan into. Fill larger pan half way with water. Thiswill keep custard from burning.

    In saucepan over medium heat combine sugar andwater. Cook until sugar melts and becomes a nice caramel color. You must stand over this because it can burn quickly. When caramelized, quickly cover bottom of round pan. Strain custard mix into round pan, over caramel sauce ( this is to make sure that you don't get any egg bits) Cook in oven at 350° in larger pan filled with water for 1 hour. It will just be brown on the edges. The center will still be soft but a sharp knife inserted will come out clean. Refrigerate. When ready to serve, invert onto plate and let caramel sauce fall over custard.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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