See thread here
MJ (I believe that's who asked for this recipe)here is the flan recipe I
use. There are many variations available that call for many more eggs
and other changes. The only change I made on this one is using 1 cup
sweet milk (Eagle or Lechera brand) and 1 cup regular milk mixed
together for a richer flavor.
1/3 cup sugar 1 1/2 inches stick cinnamon
4 eggs 3/4 tsp vanilla
1/2 cup sugar 3 whole strawberries, sliced (optional)
2 cups milk Mint leaves (optional)
To carmelize sugar, in a small heavy skillet heat the 1/3 cup sugar over medium heat until the sugar begins to melt (do not stir until sugar begins melting). Cook and stir for 4 to 5 minutes or until the sugar turns a rich brown. Remove skillet from heat and immediately pour caramelized sugar into an 8 X 1 1/2 inch round baking pan. (I save aluminum pie pans for this purpose.) But any pie pan will do.
In a large mixing bowl beat eggs with a rotary beater, gradually adding the 1/2 cup sugar. Meantime, in a saucepan, heat milk and stick cinnamon over medium heat until mixture bubbles. Remove cinnamon. Slowly add milk to egg mixture, stirring constantly. Stir in vanilla.
Place 13 X 9 X 2 inch baking pan on an oven rack. Pour egg mixture into round pan. Place round pan into the larger one. Pour the hottest water available into the 13X9X2 pan (to surround the flan pan) to a depth of about 1/2 inch. I boil the water in a tea kettle.
Bake, uncovered, in a 325 deg. oven, about 30-35 minutes or until a knife inserted halfway between the center and edge comes out clean. Carefully remove pan from hot water. Cool on a wire rack. Cover and chill in the refrigerator at least 2 hours.
To unmold flan, loosen the edges with a spatula and slip end of spatula down sides of pan to let in air. Invert flan onto a serving platter. Spoon caramel mixture that remains in pan on top. Garnish with strawberries and mint leaves, if desired. Makes 6 servings.
Enjoy! If you have any questions feel free to e-mail me.
1/3 cup sugar 1 1/2 inches stick cinnamon
4 eggs 3/4 tsp vanilla
1/2 cup sugar 3 whole strawberries, sliced (optional)
2 cups milk Mint leaves (optional)
To carmelize sugar, in a small heavy skillet heat the 1/3 cup sugar over medium heat until the sugar begins to melt (do not stir until sugar begins melting). Cook and stir for 4 to 5 minutes or until the sugar turns a rich brown. Remove skillet from heat and immediately pour caramelized sugar into an 8 X 1 1/2 inch round baking pan. (I save aluminum pie pans for this purpose.) But any pie pan will do.
In a large mixing bowl beat eggs with a rotary beater, gradually adding the 1/2 cup sugar. Meantime, in a saucepan, heat milk and stick cinnamon over medium heat until mixture bubbles. Remove cinnamon. Slowly add milk to egg mixture, stirring constantly. Stir in vanilla.
Place 13 X 9 X 2 inch baking pan on an oven rack. Pour egg mixture into round pan. Place round pan into the larger one. Pour the hottest water available into the 13X9X2 pan (to surround the flan pan) to a depth of about 1/2 inch. I boil the water in a tea kettle.
Bake, uncovered, in a 325 deg. oven, about 30-35 minutes or until a knife inserted halfway between the center and edge comes out clean. Carefully remove pan from hot water. Cool on a wire rack. Cover and chill in the refrigerator at least 2 hours.
To unmold flan, loosen the edges with a spatula and slip end of spatula down sides of pan to let in air. Invert flan onto a serving platter. Spoon caramel mixture that remains in pan on top. Garnish with strawberries and mint leaves, if desired. Makes 6 servings.
Enjoy! If you have any questions feel free to e-mail me.
1 comment:
Can't wait to try this recipe out when I am free!
Post a Comment