 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
A classic custard baked in its own caramel sauce. This recipe comes from Mexico City. It is a little sweeter and firmer than the typical custard. You can make it the day before serving. Ingredients:
1/2 cup sugar (to caramelize) |
8 eggs |
1/2 cup sugar |
2 (13 ounce) cans evaporated milk |
2 tablespoons vanilla |
1/4 teaspoon salt |
orange slice (to garnish) |
Directions:
1. Place a large, shallow pan, filled with 1 inch of hot water in oven at 350 degrees.
2. Caramelize 1/2 cup sugar by putting it in a heavy frying pan over medium heat. When it starts to melt, stir constantly until smooth and amber in color. Pour immediately into a 6-cup ring or loaf pan. Evenly coat bottom.
3. Beat eggs until just frothy. Add 1/2 cup sugar, evaporated milk, vanilla and salt. Beat to blend.
4. Pour mixture into caramel-lined pan. Set in pan of water in oven. Bake at 350 degrees for 50 minutes or until inserted knife comes out clean.
5. Cool to room temperature, then refrigerate until cold.
6. To serve, loosen flan around edge with knife. Place serving dish upside down over mold, invert quickly.
7. Garnish with orange slices.
8. Tip - to simplify the caramel sauce - eliminate step 2 and butter the pan and pack the bottom of the pan with 1/2 cup brown sugar.
9. Enjoy!
|
|