This is one
of Mexico's favorite desserts.
It can be made in a single large
mold or in individual custard
cups.
The bottom of the molds are
caramelized so that when the
dessert is unmolded it is
covered with the caramel glaze.
Caramelize Flan Mold
In a small pan over medium heat
boil ½ cup sugar with 2
tablespoons of water. Stir
constantly until sugar dissolves
and turns dark brown. Pour
caramel into the mold, turning
it so it covers the bottom. (If
using custard molds you can do
the same to caramelize them).
Flan
Preheat Oven 350°F
(150°C)
Heat milk until a shinny film
forms on top; remove from heat
and let cool. In a bowl,
beat sugar gradually into the
eggs. Add milk, vanilla and
salt. Mix well. Strain into
caramelized mold
Place mold into a pan filled
with hot water so that it
reaches half the depth of mold.
Bake for one hour or until knife
inserted in the
flan
comes out clean.
Cool
flan
and place in refrigerator.
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