MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Zia Regina's Flan
Categories: Five, Dairy, Puddings
Yield: 12 servings
1 1/4 c Granulated sugar
14 oz Can sweetened condensed
- milk
1 3/4 c Whole milk
3 lg Eggs
EQUIPMENT: Blender, Twelve 4 oz ramekins
Heat the sugar in a medium saucepan over medium-high
heat until the sugar melts and darkens to an amber brown
color, about 5 minutes, swirling occasionally to
dissolve all of the sugar and distribute the color
uniformly.
Working quickly and carefully (and gently rewarming the
caramel if it cools and begins to solidify), use a metal
tablespoon to divide the caramelized sugar among the
baking dishes, tilting each dish to coat the bottom
(donΓÇÖt worry if you donΓÇÖt get it to spread much).
Set the dishes aside and allow the caramelized sugar to
cool and harden completely.
Set oven to 350┬░F/175┬░C with a rack positioned in the
center.
Combine the milks and eggs in a blender and whip for 1
minute.
Divide the milk mixture among the baking dishes, and set
the dishes in a roasting pan or other large rimmed
baking dish. Add hot water to the roasting pan to fill
at least halfway up the sides of the dishes. Bake until
the tops of the flans are lightly golden and a toothpick
inserted into the center comes out clean, 30 to 35
minutes (the flan will appear to be a bit wobbly but
will firm up as it cools).
Cool to room temperature, then chill in the refrigerator
for at least 6 hours before serving. Once the flan is
completely chilled, run the tip of a sharp knife around
the edge of each baking dish, then set a dessert plate
(one large enough to fit the flan as well as the caramel
syrup) on top of each baking dish and invert to unmold,
with the caramel pooling around the custard.
RECIPE FROM: https://www.bakepedia.com
Uncle Dirty Dave's Archives
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... Why do so many of bad ideas involve drunken food prep?
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