Thursday, November 18, 2010

Classic Flan

1/2cup sugar

1 can (14 oz.) sweetened condensed milk

1 can (12 oz.) evaporated milk


1/2 tsp. vanilla
Here’s How

CARAMELIZE SUGAR: (Caution: Caramelized sugar is very hot; do not touch it.) PLACE sugar in small heavy saucepan. HEAT over medium heat, watching carefully, until sugar is melted and turns deep golden brown. IMMEDIATELY remove from heat and pour into 9-inch flan dish or pie plate. Holding dish with potholders, quickly tilt dish to coat bottom completely and evenly. Syrup will harden quickly.
HEAT oven to 350°F. MIX condensed and evaporated milks in medium saucepan; heat until very hot. Milk should be steaming but not bubbling. Meanwhile BEAT eggs and vanilla in medium bowl until blended but not foamy; slowly stir in hot milk.
PLACE flan dish in baking pan large enough to hold dish without touching sides of pan. POUR egg mixture into flan dish.
PLACE pan on rack in center of 350°F oven; pour very hot water into baking pan (Hot-Water Bath) to within 1/2 inch of top of flan dish. BAKE until knife inserted near center comes out clean, 35 to 40 minutes. REMOVE dish from water bath at once; cool on wire rack.

To serve warm, cool on wire rack 10 minutes. Gently loosen edges with tip of knife. Invert onto platter.
To serve cold, cool completely on wire rack. Refrigerate several hours or overnight to chill thoroughly. Gently loosen edges with tip of knife. Unmold before serving.
Garnish with strawberries and fresh mint. Cut into wedges.