Yield: 6 Servings
|1 \N||Can; 14 0z. sweetened condensed milk (eagle brand, if available)|
|1 can||13 oz. evaporated milk (carnation, if available)|
|1 ounce||Vanilla extract; or to taste|
Larry Matthies has served up this dish for an appreciative bunch many times, but it has taken five years after he left town for me to get this recipe from him. Decadence rating is high.
Break eggs into a blender, add sweetened condensed milk, evaporated milk and vanilla extract. Blend on a moderate to high speed till well mixed.
Put sugar into a saucepan and melt over low heat, stirring constantly to avoid burning. Pour sugar into a Flan dish (approx 9 inch diameter) and tilt the dish to coat the bottom and the sides evenly; work fast here, because the sugar solidifies quickly. Pour in the custard.
Preheat oven to 350. Set Flan pan in oven in a larger pan that contains about ¼ inch of water in the bottom; Bake for about an hour. Doneness test is to insert a knife in the center of the Flan; if it comes out more or less clean, the Flan is done. After removing the Flan from the oven, invert it onto a serving dish. Do this carefully to avoid breaking the custard and to avoid spilling the sugar syrup all over yourself. Serve warm or cold. For variation, try replacing the vanilla with other flavorings, such as almond extract.
From: Sanjiv Singh
Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #889 by Bill Webster <thelma@...> on Nov 08, 1997