Flan
Ingredients:
1 cup of
sugar
1 can (14 0z)
sweetened condensed milk
1 can (13 oz)
evaporated milk
3 large eggs
1 teaspoon
vanilla extract
Preparation:
Caramelize 1
cup of sugar in the flan mold at medium-heat, stirring frequently until it
becomes
amber color and liquid.
Tilt the flan
mold to make sure that both the bottom and sides are coated with the caramel.
Let it cool
down. As it gets hard the sugar may crack a little, that’s normal to happen and
nothing to worry about.
Set aside.
Preheat oven
to 350°F.
In a large
bowl of a stand or hand mixer, whisk the eggs.
Add the milks
and the vanilla, whisking slowly until well blended.
Pour in the
flan mold (after the sugar cools), lock the cover, and place the flan mold in a
large
glass or ceramic baking dish.
Fill the
baking dish with about 2 inches of hot water.
Bake in the
oven for 50 to 60 minutes in the water bath.
Take out of
oven and let it cool completely.
Cool in
refrigerator for one hour before inverting onto a plate.
The caramel
will flow over the custard.
Serve cool
and enjoy!
Serve 8.
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