On Wednesday, June 14, 1995 at 3:00:00 AM UTC-4, JULIE MARCUSSEN wrote:
> To the reader who wanted flan recipes: I can't seem to bring up your original
> message, but maybe you'll see this & it will help you. I found a couple of
> recipes in the Woman's Day Encyclopedia of Cookery (my basic cookbooks for the
> last 26 1/2 yrs. of marriage). I hope they are what you want. I'm including
> the comments at the beginning of the recipe.
> MEXICAN FLAN
> Evaporated milk, which I understand Mexicans always use, makes a
> delicious flan. The brown sugar will melt and form a sauce; if you are a
> brave soul you may wish instead to caramelize 1 c. of white sugar in the pan
> before putting in the custard. However, everybody likes my version, and it
> certainly is easier. Use an ordinary bread pan (9 x 5 x 3 inches) and make
> sure that you have a small oval platter or rectangular dish on which to serve
> the flan. Makes 8 servings.
> 8 eggs
> 2/3 c. granulated sugar
> 1/4 tsp. salt
> 2 tall cans evaporated milk (about 14 oz. wt. & 13 oz. liquid)
> 2 tsp. vanilla extract or 1 Tbl. brandy
> 1/2 c. packed light-brown sugar (or substitute caramelized white sugar
> as directed above)
> Make the day before needed.
> 1. Preheat oven to 350.
> 2. Beat eggs with rotary beater until yolks and whites are well blended. Add
> granulated sugar and salt and mix in well. Beat in the 2 cans of undiluted
> evaporated milk and add the vanilla.
> 3. Sift the brown sugar into the bottom of loaf pan, and pour the custard
> gently into the pan over it.
> 4. Place in a shallow baking pan containing hot but not boiling water. Bake
> in a 350 oven for 1 hr., or until a knife inserted in center comes out clean.
> Do not cover.
> 5. Refrigerate overnight. Before serving, run a knife around the edge of the
> pan and turn out onto a small platter.
> NOTE: This particular custard gets a little crust on top when baked
> uncovered; to my mind this is all to the good, since you will be turning it
> over, and this makes a firmer base.
>
> FLAN DE PINA (PINEAPPLE CARAMEL CUSTARD)
> 2 c. pineapple juice 2 c. sugar
> 1/4 c. water 5 eggs
>
> Heat pineapple juice with 1 c. sugar. Boil over moderate heat until a thin
> syrup is formed (222 F. on a candy thermometer), or until pineapple syrup
> spins a thread 2 inches long when dropped from a fork or spoon. Remove from
> heat and cool. Boil 1 c. sugar with water for 8 minutes. Pour this syrup
> into a 9-inch layer-cake pan and caramelize to a golden color over very low
> heat. Swirl pan to coat sides and bottom. Beat eggs lightly and combine with
> cooled pineapple syrup. Strain mixture into caramel-coated pan. Place pan
> into a pan containing 1 inch of hot water and bake in preheated moderate oven
> (350 F) for 1 hr., or until set. Cool completely before unmolding upside down
> on a platter. Makes 6 - 8 servings.