|2 cans||(13-oz) evaporated milk|
|Brandy or rum|
1. Place 1 cup sugar in a deep pan in which the custard is to be baked and place over heat. Stir constantly until the sugar melts and turns golden.
Tip the pan around until it is entirely coated w/ caramel. Let cool.
2. Beat eggs; add milk, remaining sugar and vanilla. Mix well. Strain into the caramel-coated pan, cover and place pan in a large pan containing hot water up to about 1-in. from the top of the flan pan.
3. Bake at 350 F 1 hr. Cool custard, then refrigerate.
4. Before unmolding, check to see that the caramel isn't hardened so that it will interfere with unmolding. The flan should move around easily as you tip the mold. If it doesn't, dip the mold in a pan of warm water for about 5 min., then test again. When ready to serve, turn out on platter, pour brandy or rum over the flan, ignite with a taper, and take to the table flaming. Serves 8 to
BEV: MARGARITA, SANGRIA, OR BEER From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .
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