WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Classic Flan

1/2 cup sugar
6 eggs
1/2 teaspoon vanilla
1 can (14 oz.) sweetened condensed milk

1 can (12 oz.) evaporated milk
Strawberries, optional
Mint leaves, optional

In small saucepan over medium heat, cook sugar, stirring constantly, until melted and deep golden brown. Remove from heat and immediately pour into 9-inch flan dish or pie plate, quickly tilting dish to completely coat bottom. Place prepared dish in large baking or broiler pan. In medium mixing bowl, beat together eggs and vanilla. Set aside. In medium saucepan, stir together milks. Cook over medium-low heat, stirring constantly, just until mixture boils. Slowly pour hot milk into egg mixture, stirring constantly until well blended. Place pan containing prepared baking dish on middle rack in preheated 350° F oven. Slowly pour egg mixture into dish. Pour very hot water into baking pan to within 1/2 inch of top of custard. Bake until knife inserted near center comes out clean, about 35 to 40 minutes. Remove promptly from hot water. To serve warm, cool on wire rack about 5 to 10 minutes. Gently loosen at sides with spatula. Invert onto serving platter. To serve cold, refrigerate several hours or overnight to thoroughly chill, then unmold. Garnish with strawberries and mint leaves, if desired. Cut into wedges.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2004 Wisconsin Energy Cooperative News