Tuesday, March 23, 2010

"Mexican" Flan

Mexican Flan

1 1/2 cup white sugar
6 eggs
1 can of sweetened condensed milk
2 cans of whole milk
1 t. vanilla
Preheat oven to 325degrees.
Get out two 8 inch pie plates (this is what your flan will cook in)
Mix all the ingredients in a blender EXCEPT leave out 1 cup of the white sugar for the caramel.
Blend those ingredients until well blended..
Use the empty can of sweetened condensed milk for the 2 cans of whole milk.
Set aside.
Time to make the Caramel!
Pour one cup of white sugar in a sauce pan.
Melt the sugar over medium heat constantly stirring until smooth, sugar is all melted
and a light golden color.
Pour half the caramel in each pie plate.
Let cool for 10 minutes then pour half custard in each pie plate.
Place flan in a water bath and put a tin foil tent over the flan.
Bake for 2 hours, if doing both pie plates at the same time.
To test to see if it is done, stick a knife in and pull it out..
It will be ready when it comes out clean.
When cooked, let cool for an hour, then invert on a plate.
Cover with saran wrap
Refrigerate overnight for complete set up of the flan..
Flan is best when served cold!!!!!

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