Total Steps
8
Ingredients
9
Tools Needed
5
Ingredients
- 1 cup <a href="/food/6H6G87VP/sugar">Sugar</a>
- 1 can (14-oz) <a href="/food/7CSCT3PY/evaporated-milk">evaporated milk</a>
- 1 can (14-oz) <a href="/food/D3N6MV4B/sweetened-condensed-milk">sweetened condensed milk</a>
- 1 cup <a href="/food/FPQGTBZG/whole-milk">Whole milk</a>
- 5 whl <a href="/food/2PVT278D/egg">eggs</a>
- 1 <a href="/food/RLJKG6JT/egg-yolk">Egg yolk</a>
- 1 teaspoon <a href="/food/SCWTQ5DZ/vanilla">Vanilla</a>
- 1 teaspoon <a href="/food/W3TZG83R/instant-coffee">Instant coffee</a> dissolved in 1 t <a href="/recipe/JXYQK7RZ/boiling-water">boiling wat
- 2 tablespoon <a href="/food/FBPQ4456/brandy">Brandy</a> or <a href="/food/PXCM2YRB/rum">rum</a>
Instructions
Step 1
I thought I'd send along this wonderful flan recipe in honor of Mexico's holiday celebration. I have made this and it is excellent. It comes from the "365 Day" cookbook collection, "365 Easy Mexican Recipes" by Marge Poore.
Step 2
"Flan is probably the best known of all Mexican desserts. The creamy custard with its distinctive <a href="/technique/MX6TH84F/caramelized">caramelized</a> sugar sauce is found throughout the country and is universaly liked. Flan de cafe, or coffee-flavored flan, is one of the more popular versions. This one comes from Leon, in central Mexico. Its silky smooth texture and rich <a href="/technique/PMQVQDJ8/flavor">flavor</a> bring a smile with the first spoonful." (plm: She's not kidding!)
Step 3
In a heavy medium saucepan, cook sugar over medium <a href="/technique/XZFHRHHF/heat">heat</a>, <a href="/technique/DRM2WPZ4/stirring">stirring</a>, until <a href="/technique/64W3NS5R/melted">melted</a> and golden <a href="/technique/D434P8MH/brown">brown</a>, 5 to 8 minutes. Quickly pour <a href="/technique/MX6TH84F/caramelized">caramelized</a> sugar into a <a href="/technique/FVYNJCCW/warm">warm</a> 9-inch round cake pan. Using potholders to protect hands, tip pan around to <a href="/technique/6BTCX64M/coat">coat</a> bottom and about 1 inch up sides with <a href="/technique/Z27T5R5G/caramel">caramel.</a> Set aside.
Step 4
<a href="/technique/H3S4YV46/preheat-oven">Preheat oven</a> to 325F. In a <a href="/technique/S6W4FR7F/blender">blender</a>, place evaporated milk, condensed milk, whole milk, whole eggs, egg yolk, vanilla, coffee and brandy. <a href="/technique/7S3QCKWK/mix">Mix</a> on low speed for 1 minute. (The <a href="/technique/3CYMY2D7/beating">beating</a> <a href="/technique/TPWNYF5L/can">can</a> also be done in a large bowl with a hand-held electric mixer on low speed.) Pour custard into caramel-lined cake pan. Set in a larger pan and place on middle rack of oven. Carefully pour <a href="/technique/W7VKDJHH/boiling">boiling</a> water into larger pan to depth of 1 inch.
Step 5
<a href="/technique/RNT367Z2/bake">Bake</a>, uncovered, 30 to 35 minutes, or until custard is set and a cake tester inserted in center comes out <a href="/technique/WZLWW3YP/clean">clean.</a> Let <a href="/technique/GZFHJC5K/cool">cool</a> on a rack, then <a href="/technique/ZSSVQ6FG/refrigerate">refrigerate</a> at least 6 hours, or overnight.
Step 6
To <a href="/technique/Y6MVNCHX/serve">serve</a>, run a thin knife around edge of pan between custard and pan.
Step 7
Place a deep <a href="/technique/Y6MVNCHX/serving">serving</a> <a href="/technique/ZJ3WDM5Q/plate">plate</a> over pan and invert to unmold flan. Carefully lift up pan and allow golden <a href="/technique/MX6TH84F/caramelized">caramelized</a> syrup to run over <a href="/technique/R34ZSY3M/top">top</a> of flan. <a href="/technique/XZBDDD5G/cut">Cut</a> into wedges to <a href="/technique/Y6MVNCHX/serve">serve</a>.
Step 8
<a href="/technique/Y6MVNCHX/serve">Serves</a> 8