posted by Paul Ferrara 11-11-98 11:41 PM
Source: Gourmet Magazine
1/4 cup water
1/2 cup sugar
3 large eggs
1 (14-ounce) can nonfat sweetened condensed milk
1 1/2 cups skim milk
1 tablespoon vanilla
Preheat oven to 325°F.
In a small heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Pour caramel into a 1 1/2-quart soufflé dish, tilting dish to coat bottom and some of side with caramel.
In a large bowl whisk together eggs, condensed milk, skim milk, and vanilla until smooth. Pour mixture through a fine sieve into soufflé dish. Put dish in a baking pan and add enough hot water to pan to reach halfway up side of dish.
Bake flan in middle of oven 1 1/4 hours, or until just set but still trembles slightly. (Flan will set as it cools.) Remove flan from pan and cool in dish on a rack. Chill flan, covered, until cold, at least 4 hours and up to 1 day.
Dip dish in a baking pan of hot water 3 seconds. Run a thin knife around edge of dish and invert flan onto plate.
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