recipes@decwrl.UUCP (02/27/87)
FLAN(D) USENET Cookbook FLAN(D)
FLAN
FLAN - A rich Mexican custard
This recipe comes from the Delicias Culinarias cookbook that
I brought from Mexico.
INGREDIENTS (Serves 4)
3/4 cup sugar
2 eggs
2 egg yolks
2 cups milk
1 tsp vanilla extract
PROCEDURE
(1) In a small kettle, heat 3 Tbsp of sugar with 1 tsp
of water until the mixture turns brown. Pour the
mixture into 4 gelatin molds. Move the molds
around so that the mixture coats the interior. Set
aside.
(2) Mix the eggs, sugar, milk, and the vanilla
extract.
(3) Pour the mixture into the molds. Put the molds
over a deep pan with water (double boiler or bain
marie technique) for 1 hr in a 350 deg. F oven.
Keep the water in the pan at the same level by
adding boiling water.
(4) Cool and put it in the refrigerator. Unmold the
flan before serving.
NOTES
You can substitute liquor for some of the milk to make the
flan richer. Personally, I use 1 cup of milk and 1 cup rom-
pope (Mexican eggnog).
Be careful when coating glass molds as they can break
because of the sudden change in temperatures. You have to do
it fast as the mixture hardens very quickly.
RATING
Difficulty: moderate. Time: 2 1/2 hours Precision: no need
to measure.
CONTRIBUTOR
I. Arieh Cimet
Northwestern University, Evanston, Illinois, USA
{ihnp4,chinet}!nucsrl!cimeti