A rich Mexican custard
This recipe comes from the Delicias Culinarias cookbook that I
brought from Mexico.
- 3/4 cup sugar
- 2 eggs
- 2 egg yolks
- 2 cups milk
- 1 tsp vanilla extract
In a small kettle, heat
of sugar with
of water until the mixture turns brown. Pour the mixture into 4
gelatin molds. Move the molds around so that
the mixture coats the interior. Set aside.
Mix the eggs, sugar, milk, and the vanilla extract.
Pour the mixture into the molds.
Put the molds over a deep pan with water (double boiler or bain marie
technique) for 1 hr in a
oven. Keep the water in the pan at the same level by adding boiling
Cool and put it in the refrigerator. Unmold the flan before serving.
You can substitute liquor for some of the milk to make the flan
richer. Personally, I use
of milk and
rompope (Mexican eggnog).
Be careful when coating glass molds as they can break because of the
sudden change in temperatures. You have to do it fast as the mixture
hardens very quickly.
2 1/2 hours
no need to measure.
I. Arieh Cimet
Northwestern University, Evanston, Illinois, USA
Recipe last modified: 10 Dec 86
From: firstname.lastname@example.org (Cimet Israel)
Subject: RECIPE: Flan
Date: 27 Feb 87 08:46:38 GMT
Organization: Northwestern University, Evanston, Illinois, USA
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