Recipe(tried): Flan (Spanish Caramel Custard)

Flan (Spanish Caramel Custard)
Flan would be a good dessert for a Mexican meal. it takes a little while to make, but you can make the whole thing the day before. This recipie comes from the "new york times cookbook".

1 1/4 cups sugar
pinch of salt
2 teaspoons vanilla extract
7 large eggs
1/2 cup cold milk
4 cups hot milk (can substitute heavy cream for some of the milk)

1. Preheat oven to 325 degrees

2. Stir and cook 3/4 cup of the sugar in a small saucepan over medium heat until it is melted and a light amber color. Pour it into a 1 1/2 quart casserole, turning to coat all the bottom and as much of the sided as possible. If casserole is very cold, place in a pan of hot water to warm. This prevents the caramel from hardening before bottom and sides are coated.

3. Combine salt, vanilla and remaining 1/2 cup sugar. Mix well. Add the eggs and cold milk, then add the hot milk. Mix well.

4. Pour the custard into the caramel-coated casserole. Set in a pan of hot water. Bake in the oven for 1 hour and 20 minutes.

5. Remove from the oven and cool. Then chill. Just before serving, turn out inot a shallow bowl or a slightly cupped serving plate that is about 2 inches larger than the flan. Slice and serve.

12 servings