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FLAN RECIPES
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. |
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