Categories: Mexican, Desserts
Yield: 12 servings
1 c Sugar
6 Egg yolks
24 oz Evaporated milk
3/4 c Sugar
2 ts Vanilla extract
A cool wedge of rich flan is just what the palate needs after a spicy
meal. It's also good for breakfast with a cup of dark coffee.
Preheat oven to 350 degrees F.
Place the 1 cup sugar in a heavy-bottomed saucepan and caramelize over
At first, swirl the pan over the heat, but do not stir (this will
cause it to clump).
After about 8 minutes, when the sugar has begun to liquefy, stir with
a heavy spoon.
When the caramel turns light brown, quickly (and carefully burns are
painful) pour into a 2-quart, high-sided metal mold (such as an
aluminum flan mold or charlotte mold).
Tip pan so caramel coats the bottom and up sides of mold. Work fast;
caramel hardens quickly.
Using a whisk, beat together the egg yolks, eggs, evaporated milk,
sugar and vanilla.
Mixture should be well-blended but not frothy.
Pour into the caramelized mold.
Cover tightly with foil (this prevents the top from overcooking).
Place the mold in a larger pan (such as a roasting pan) and pour in
about 1 1/2 inches of hot water.
Place on the bottom rack of the preheated oven and bake for
approximately 65 minutes.
After 55 minutes, open the oven door and test the flan by inserting
the thinnest knife you own into the middle of the flan. Do not go all
the way to the bottom.
If large curds cling to the knife the flan is not yet done.
Give it about 10 minutes longer. If just a film of custard clings to
the knife, the flan is done.
When you jiggle the mold, the custard should shimmer in the middle
but look cooked around the edge.
Remove from oven and cool mold on a rack.
The flan will continue to cook for about an hour after being removed
from the oven. During this time it will set up. Refrigerate at least
2 hours before unmolding.
To unmold: Run a thin, sharp knife around the edge of the flan. Move
the pan from side to side to see if the flan is slipping and free
from the edges of the pan. Place a flat serving platter with a raised
rim on top of the mold. Holding the platter and mold together
tightly, flip them over. The flan should slip easily onto the
platter, along with most of the caramel sauce. Use a spoon to remove
more caramel and spoon it around the custard. The bottom of the pan
will have a hard layer of caramel still on it. Don't worry, it always
does. That's why Latin cooks make extra caramel.
To serve: Cut flan into wedges spooning caramel sauce over each
PER SERVING: 200 calories, 5 g protein, 30 g carbohydrate, 7 g fat (3
g saturated), 135 mg cholesterol, 65 mg sodium, 0 g fiber.
Jacquiline Higuera McMahan writing in the San Francisco Chronicle,