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Ingredients:
1/2 cup sugar
14 oz can sweetened condensed milk
1 cup milk
3 each large eggs plus
3 each yolks of large eggs
1/2 tsp almond extract
1 tsp vanilla extract
Instructions:
In a small saucepan melt sugar over moderate heat, stirring
frequently, until sugar is a dark, caramel-colored liquid. Remove
from heay and pur into a 4 cup metal ring mold or 8 individual molds.
Quickly turn mold to coat bottom and sides with the caramel. Let cool
so caramel hardens. Heat oven to 325. Put the condensed milk, milk,
eggs, egg yolks and flavorings into an electric blender. Cover and
blend to mix well. Pour mixture into mold; put mold in a larger pan
filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from
oven and remove mold from water. Cool and then refrigerate up to 2
days. Cover mold with an inverted serving platter. Hold mold and
platter together and turn them over. Lift off mold. Caramel will fall
as a liquid sauce over the custard.
Servings: 8
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Classic Mexican Flan Recipe brought to you by Mexican Recipes To-Go
