Saturday, March 14, 2015

In Search of the Perfect Flan

Ok, we have been eating out...well, when we go to the city to buy groceries we have to eat someplace. There is a good Mexican Restaurant and they have a dessert call  Flan.  This Flan has a hint of being cheap (frugal), I decided to make a flan...Mexican Flan.  Besides, after finishing one of their meals, we are to full to eat and really enjoy the flan.  So may the test begin.

#1 I bought Jello instant flan mix. 

#2 Tonight's recipe was easy and it turned out ok...I did cook the sugar to long.  Did you know cooked sugar turns into glass when you cook it to much.  But I must say, the sugar was all melted.  When I poured it into the custard cups, it became hard as a rock...and it stayed that way through the cooking, cooling, and removal process.  We did have a little bitty taste of the sauce.  Now the bowls are soaking, maybe it will soften the "glass".

Preheat oven to 325 degrees

Melt 1/3 cup sugar...slowly  stirring until dissolved - it will become a rich light brown...don't cook to long
Pour into 6 custard cups...tilting to cover the bottom

1- 12 oz can of evaporated milk
1/3 cup sugar
3 eggs
1/4 teaspoon vanilla
Mix well with whisk and pour into 6 custard cups

Sit cups in 9x13 inch pan...pour hot tap water into 9x13 pan about 1 inch deep.  Bake for 35 to 40 minutes.  A knife will come out clean or they will no longer giggle.

Remove from water and cool on rack, then cover and refrigerate.

To remove from cup - slide knife around edge and cover with plate and flip..

No comments:

Post a Comment