->Flan 07 <-

6 eggs

1/3 cup sugar

2 cup milk

1 tsp vanilla

To make hot water bath for the Flan, set a 9 by 1-1/4 inch pie pan

in a slightly larger pan. Fill the outer pan with just enough hot

tap water to come up around the other pan; hold down the pie pan

so it won't float. Then remove the pie pan and put only the pan

of water in a preheating 350 oven while you mix the custard.

In a small frying pan over moderate heat melt 1/3 cup sugar; shake

pan instead of stirring. Once melted, the sugar will caramelize

quickly; as soon as it does, pour at once into the 9-inch pie pan.

Using hot pads to protect hands, tilt pan quickly to let syrup flow

over bottom and slightly up sides. If syrup hardens before you

finish, set pan on moderate heat until syrup softens, then continue.

Beat together to blend the eggs and second 1/3 cup sugar; add milk

and vanilla.

Set caramel-lined pan in hot water in oven; pour in the egg mixture.

350 oven for about 25 minutes; test by gently pushing

custard in center with back of a spoon -- when done a crevice about 3/8 inch deep forms.

Remove from hot water and chill at once. As the Flan cools, the

caramel dissolves somewhat. When cold, loosen just the custard

edge, then cover with a rimmed serving plate. Holding plate in

place, quickly invert. The Flan will slowly slip free and the

caramel sauce flow out. To serve, cut in wedges, spoon on sauce.

Serves 6.