Yield: 6 Servings
|1 quart||Milk or half and half|
|1 teaspoon||Vanilla extract|
|1 teaspoon||Rum flavoring|
1. Preheat oven to 350F.
2. Melt 1 cup of sugar in heavy saucepan over high heat to caramelize. Stir constantly w/ a wooden spoon. Immediately pour caramelized sugar into bottom of 6 to 8 individual flan molds. Quickly turn and tip each mold to cover entirely w/ caramel. 3.Scald milk w/ ½ cup of sugar, vanilla, and rum flavorings. Allow to cool. Beat together the eggs and egg yolks. Add eggs slowly to cooled milk mixture. Strain. Pour over the caramel layer in the molds.
4. Set molds in roasting pan. Fill pan w/ hot water to ½ the height of the molds. Bake flan in oven for 1 hr. Remove from oven and cool. Chill until ready to serve.
5. To serve, run knife around edge of mold to loosen flan. Invert on a plate.
MESON DEL LAGO
E. ONTARIO AVENUE, CHICAGO
BEVERAGE: CARTA BLANCA
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .