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CUSTARDS, PUDDINGS & MOUSSE:
Flan
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Flan |
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Classic Spanish
dessert...
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4
large |
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eggs |
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1
14oz. |
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can
sweetened condensed milk |
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14
oz |
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homogenized milk |
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4
Tbs |
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granulated sugar |
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1 |
Preheat oven
to 325 degrees F. |
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2 |
Beat eggs
thoroughly; strain through a fine mesh strainer
into a mixing bowl. Add sweetened condensed milk
and homogenized milk. Mix thoroughly. |
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3 |
Place sugar
in the bottom of a 1½ qt. ring mold and
caramelize. (you can caramelize by placing the
sugared pan in the oven and baking it until it
turns light brown). Pour custard mixture
over caramelized sugar. |
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4 |
Set mold in
a shallow pan of water and bake for 1 hour, or
until set. Turn mold out onto a plate, and
chill. |
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Servings: 8 |
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Cooking Tips |
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*You may also pour
the flan into individual serving dishes before baking -
caramelizing each custard cup before pouring in custard. |
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