Sunday, March 1, 2009
Last night Jeff discovered that we had a can of evaporated milk that had passed its expiration date by several months. This of course meant that we needed to use it right away (what, you think we would throw away an entire can of milk just because it was a little old? Tee hee)! Jeff immediately thought of our recipe for flan - the delicious caramel-coated custard of Mexican cooking. We don't make it often, because it's kind of high in calories and fairly rich, but it's so good! We were glad for the excuse.
1/3 cup sugar
1 13-oz can evaporated milk (1 2/3 cups)
1/4 cup sugar
1 teaspoon vanilla
In small skillet heat and stir the 1/3 cup sugar over medium heat till sugar melts and becomes golden brown. Quickly pour caramelized sugar into a 3-cup ring mold (we usually just use a loaf pan), tilting mold to coat bottom and sides.
In bowl beat eggs; stir in milk, the 1/4 cup sugar, vanilla, and salt. Pour into caramel-coated mold. Set mold in baking pan on oven rack. Pour hot water around mold in pan to a depth of 1 inch. Bake, uncovered, in 325-degree oven for 50 to 55 minutes (our oven bakes slow, it took an additional 25 minutes) or till a knife inserted halfway between center and edge comes out clean. Chill.
Carefully loosen chilled custard from sides and center; invert on platter. Makes 4 to 6 servings (though Jeff could probably eat about two of these entire flans all by himself).
Mmmm, delicious caramel-covered goodness. Does life get any better than this?