Flan
6 servings
Use a 2 quart mold with flat bottom
¾ cup sugar plus 1 tablespoon
1 can condensed milk (not low fat)
1 can evaporated milk (not low fat)
1 cup 2% milk
3 whole eggs
4 egg yolks
¼ teaspoon salt
1 tablespoon sugar (optional)
1 teaspoon vanilla
Caramel: in an iron skillet, or heavy pan, melt sugar over medium heat stirring often. While sugar is
melting put mold in a pan of hot water to warm up- do not let water get inside mold.
Custard: with a wire whisk beat up eggs, condensed milk, evaporated milk and 2% milk until well
blended. Add salt, sugar (if used) and vanilla. Stir well. Strain into mold that has been coated with
caramel. Put mold in roasting pan and add hot water to 1 inch of edge of pan. Bake in an oven at 400
until tooth pick inserted in the center comes out dry (at least 30 minutes). Place mold in a pan of cool
water to cool down; then refrigerate. Serve cold
To unmold- dip mold in very hot water for 1-2 minutes to liquefy caramel. Run sharp thin knife around
edge. Put serving dish over mold (upside down) and flip over.
Recipes from the Heart pg.112