Yield: 8 Servings
|2¼ cup||Canned evaporated milk|
Preheat the oven to 300F. Set 8 custard cups or other heat-proof cups on a counter within easy reach of the stove. To prepare the custard, combine the ingredients in a double boiler's top pan. Beat with a whisk, or with a hand mixer at medium speed, for about 1 minute, or until the mixture is well blended and begins to froth at its rim. Insert the pan over its water bath and heat the mixture over medium-low heat until it is warm throughout. Do not let the custard boil. Keep it warm over very low heat while preparing the caramel. To prepare the caramel, place the sugar in a small, heavy saucepan or skillet. Cook over low heat, watching as the sugar melts into a golden-brown syrup. There is no need to stir unless the sugar is melting unevenly. When the syrup turns a rich medium brown, immediately remove the pan from the heat. Carefully pour about 1 teaspoon of caramel into the bottom of each custard cup. The syrup in the cups will harden almost immediately. The quantity of syrup allows a little extra in case some of it hardens before you get all 8 cups filled. To assemble the flan, pour the warmed custard mixture equally into the cups, and place them in a baking pan large enough to accommodate all the cups with a little room for air circulation. Add warm water to the pan, enough to cover the bottom third of the cups, and bake for 1¾ hours. Check to see if the custard is firm and its top has just begun to color a light brown; if not, bake for up to 10 minutes more. Remove the cups from the oven and let them cool for 15 to 20 minutes at room temperature. Cover the cups and refrigerate them for at least 3 hours or overnight. Just prior to serving, take the cups from the refrigerator and uncover them. Unmold the first dessert by running a knife between the custard and the cup. Invert onto a serving plate. Repeat with the remaining flans and serve.
Source: The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. MM: Lyn.