RAK@PSUVM.BITNET (12/17/85)
We are haveing a Mexican exchange student over for a party
after Christmas and we would like to have a Mexican dessert.
Anyone out there care to offer some help? Thanks in advance.
**NOTE** - Do to the nearness of the holidays please mail
your reponse to me. Again thanks.
-- Rex Knepp RAK @ PSUVM via BITNET
Penn State University
122G Computer Building !psuvax1!psuvm.bitnet!RAK
University Park, PA 16802 via UUCP to BITNET gateway
andrew@grkermi.UUCP (Andrew W. Rogers) (12/21/85)
In article <4069RAK@PSUVM> RAK@PSUVM.BITNET writes: >We are haveing a Mexican exchange student over for a party >after Christmas and we would like to have a Mexican dessert. >Anyone out there care to offer some help? Thanks in advance. The following came from a newspaper sometime in the late 1970's: C H E F J E N S E N ' S F L A N [whoever he is] 2 cups sugar 1/2 cup water 1 quart milk 8 large eggs 1 teaspoon vanilla Pinch of salt In a heavy saucepan over moderate heat, stir together 1 cup of the sugar and the 1/2 cup water until the sugar dissolves; continue cooking over moderate heat, without stirring, until golden brown. Pour the syrup into a 10 by 2-inch cake pan (from a 3 to 4-tier cake set); tilt to coat bottom and sides [use potholders]; let cool for 30 minutes. Heat the milk until lukewarm. In a large bowl beat together until blended the eggs, remaining 1 cup sugar, vanilla, salt, and 1 cup of the lukewarm milk; add the remaining lukewarm milk and beat to blend. Strain into the prepared pan. Place in the round 12 by 2-inch pan from the tiered set; add enough tap water to pan to come up about as high as the custard mixture. Bake in preheated 350F oven until a knife inserted near the center comes out clean - about 50 minutes. Cool. Cover with wax paper and chill. Place a large shallow serving dish upside down over the flan; invert; remove the pan. [If it sticks, try applying a cloth soaked in hot water to the sides and bottom.] There will be a generous amount of caramel syrup. Makes 12 servings. AWR