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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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That's what my mom called this recipe - ultimate , so I am assuming it's very good. Recipe was in her own writing. You can subsitute the vanilla with grated lime zest or orange zest (according to mom). If you want more caramel syrup, use 3/4 cup sugar instead of 1/2. Also, when caramelizing the sugar, do NOT let it get too dark - it will turn bitter. NOTE: Prep time is estimated. Ingredients:
1/2 cup sugar |
6 egg yolks |
1 (14 ounce) can sweetened condensed milk |
1 (12 ounce) can evaporated milk |
1/2 cup whipping cream |
1/2 cup milk |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350*. Put sugar in a heavy skillet over medium heat. When the sugar starts to melt, gently stir with a wooden spoon so the sugar on top flows to the bottom to melt. Heat until caramelized. Pour in a 2 quart baking dish or mold, tilting to coat bottom and part of the sides.
2. Whisk egg yolks. Whisk in the milks, cream and vanilla until smooth, but not bubbly. Pour into the caramel-lined pan and cover with foil.
3. Place this pan in a slightly larger pan. Pour hot water in the larger pan until it comes halfway up the side of the flan pan. This is easier to do if you place the pans on the oven rack (that way you don't have to worry about spilling the water when you carry to the oven).
4. Bake 350* for 60-70 minutes, until knife comes out clean. Cool before unmolding.
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