Mexican Recipes
|
|
|
|
Ingredients
|
| 1 |
Evaporated milk |
2 cans |
| 2 |
Sweetened condensed milk |
1 can |
| 3 |
Sugar |
3/4 cup |
| 4 |
Large eggs |
2 |
| 5 |
Egg whites |
3 |
| 6 |
Water |
6 tablespoons |
| 7 |
Instant espresso powder |
1+ 1/2 tablespoons |
| 8 |
Vanilla extract |
1 teaspoon |
| 9 |
Salt |
1/4 teaspoon |
| Method |
Preheat the oven to 325 degrees f.
In a heavy sauce pan over medium heat, add the sugar and water, bring to a
boil and cook until the sugar is dissolved, by scraping any sugar from the
edges, with the help of water and pastry brush. Now cook the syrup without
stirring, until it becomes a deep caramel color. Pour the caramel into a 9-inch
cake pan, tilting the pan, to coat it evenly.
Now for custard, mix the evaporated milk, condensed milk, eggs, egg whites,
vanilla, espresso powder and salt in a bowl. Stir until all the coffee is dissolved
and the mixture becomes smooth.
Set the cake pan inside the roasting pan and then place the roasting pan on the
centre oven rack. Pour the custard into the cake pan, then pour hot water into
the roasting pan to the halfway of the height of the cake pan. Now bake the
flan until a toothpick inserted in the centre of the custard comes out clear,
1-1+ 1/2 hours.
Let the flan cool to room temperature and then refrigerate it for at least 6 hours
before serving.
|
| Servings -5 |
|
|
|
|
|
|
| Introduction
of the dish |
|
This elegant, silky-smooth custard, coated with the
caramel, makes it luscious ending to any meal
|
| Served
With... |
Caramel sauce
|
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
