Yield: 1 Servings
|1 can||(14-oz) evaporated milk|
|1 can||(14-oz) sweetened condensed milk|
|1 cup||Whole milk|
|5 \N||Whole eggs|
|1 \N||Egg yolk|
|1 teaspoon||Instant coffee dissolved in 1 t boiling water|
|2 tablespoons||Brandy or rum|
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.
"Flan is probably the best known of all Mexican desserts. The creamy custard with its distinctive caramelized 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 flavor bring a smile with the first spoonful." (plm: She's not kidding!) In a heavy medium saucepan, cook sugar over medium heat, stirring, until melted and golden brown, 5 to 8 minutes. Quickly pour caramelized sugar into a warm 9-inch round cake pan. Using potholders to protect hands, tip pan around to coat bottom and about 1 inch up sides with caramel. Set aside.
Preheat oven to 325F. In a blender, place evaporated milk, condensed milk, whole milk, whole eggs, egg yolk, vanilla, coffee and brandy. Mix on low speed for 1 minute. (The beating can 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 boiling water into larger pan to depth of 1 inch.
Bake, uncovered, 30 to 35 minutes, or until custard is set and a cake tester inserted in center comes out clean. Let cool on a rack, then refrigerate at least 6 hours, or overnight.
To serve, run a thin knife around edge of pan between custard and pan.
Place a deep serving plate over pan and invert to unmold flan. Carefully lift up pan and allow golden caramelized syrup to run over top of flan. Cut into wedges to serve.
source: "365 Easy Mexican Recipes" by Marge Poore Posted to TNT Recipes Digest by "Peggy L. Makolondra" <pmakolon@...> on May 01, 1998