Friday, April 28, 2006
RECIPE: Cinco De Mayo - Flan
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
Preheat oven to 350 degrees F.
In a small heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Pour caramel into a 1 1/2-quart soufflé dish, tilting dish to coat bottom and some of side with caramel. Set aside.
In a large bowl, whisk eggs until frothy. Whisk in condensed milk, evaporated milk and vanilla until smooth. Pour custard mixture into soufflé dish or ramekins. Cover with aluminum foil. Place dish into a large roasting pan. Pour boiling water into the roasting pan to reach two-thirds of the way up the sides of the dish.
Bake for 50-60 minutes until set. Let cool completely.
Run a thin knife around the soufflé dish. Invert each soufflé dish onto a dessert plate; let the caramel drizzle onto the plate. Or, cover the dish with plastic wrap and refrigerate overnight so the flavors meld together. Then place the dish in a bath of very warm water to melt the caramel sugar then follow as stated above.
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