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Mexican Flan
* Exported from MasterCook *
Mexican Flan
Recipe By : MEXICAN COCKTAIL BUFFET, DEAN FEARING
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
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Caramelized sugar syrup:
2/3 Cup sugar
1/3 Cup boiling water
Flan:
2 Cups milk
2 Cups heavy cream
2/3 Cup sugar
2 Strips orange zest
about 2" long and 1/2" wide
6 egg yolks
4 Large eggs
1 1/2 Teaspoons vanilla
For the caramelized sugar syrup: In a medium-size heavy skillet (not iron)
set over moderately low heat, place the sugar and allow to melt and
caramelize to a rich golden brown (this will take about 40 minutes). Do not
stir the sugar as it melts but occasionally shake the skillet. Add the
boiling water, teaspoon by teaspoon at first, stirring briskly to dissolve
the caramelized sugar. Simmer uncovered 8 to 10 minutes until the
consistency of maple syrup. Pour into a chilled, well-buttered, shallow 2
quart mold.
For the flan: Preheat the oven to moderately slow (325 degrees). In a large
heavy saucepan, combine the milk, heavy cream and sugar; drop in the orange
zest and bring to a simmer over moderately low heat, stirring from time to
time. Beat the egg yolks and eggs until frothy; blend 1 cup of the hot
cream mixture into the eggs, stir back into the pan, and heat, stirring
constantly, 1 minute. Remove from the heat and mix in the vanilla. Strain
all through a fine sieve, then pour into the prepared mold. Set the mold in
a shallow baking pan and pour in enough hot water to come halfway up the
mold. Bake uncovered 1 1/2 hours or until a toothpick inserted near the
center of the flan comes out clean. Remove from the oven and the water
bath; cool 1 hour, then refrigerate 4 to 5 hours until firm. To invert the
flan, dip the mold quickly in hot water, then turn out on a dessert plate
with a turned-up rim; the caramel syrup will come cascading down over the
flan. Cut into slim wedges and serve.
Yield: 8 to 10 servings
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