Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: Classic Mexican Flan

  3. Categories: Mexican, Desserts

  4. Yield: 8 servings

  5. 1/2 c Sugar

  6. 3 Egg yolk

  7. 1 cn Sweetened condensed milk;

  8. 1/2 ts Almond extract

  9. 1 c Milk

  10. 1 ts Vanilla extract

  11. 3 Eggs In a small saucepan melt sugar over moderate heat, stirring frequently,

  12. until sugar is a dark, caramel-colored liquid. Remove from heat and pour

  13. 4 cup metal ring mold or 8 individual molds. Quickly turn mold to

  14. coat bottom and sides with the caramel. Let cool so caramel hardens. Heat

  15. oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings

  16. into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake

  17. for 1 hour. Remove from oven and remove mold from water. Cool and then

  18. refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold

  19. mold and platter together and turn them over. Lift off mold. Caramel will

  20. fall as a liquid sauce over the custard. Source: CRS file --


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