Posted by luvcookin 05-11-99 9:06 PM


1 c Sugar
6 Egg yolks
2 Eggs
24 oz Evaporated milk
3/4 c Sugar
2 tsp Vanilla extract

Preheat oven to 350 degrees F.

Place 1 cup sugar in a heavy-bottomed saucepan and caramelize over medium heat as follows: At first, swirl pan over heat, but do not stir (this will cause it to clump). After about 8 minutes, when sugar has begun to liquefy, stir with a heavy spoon. When caramel turns light brown, quickly pour into a 2-quart, high-sided metal mold (such as an aluminum flan mold or charlotte mold). Tip pan so caramel coats bottom and up sides of mold. Work quickly as caramel hardens quickly.

Using a whisk, beat together egg yolks, eggs, evaporated milk, sugar and vanilla. Mixture should be well-blended but not frothy. Pour into caramelized mold. Cover tightly with foil (this prevents top from overcooking).

Place mold in a larger pan and pour hot water into larger pan to about 1 1/2 inches deep. Place both pans on bottom rack of preheated oven and bake for approximately 65 minutes. After 55 minutes, open oven door and test flan by inserting tip of a thin knife in middle of flan. If large curds cling to knife flan is not done. Bake about 10 minutes longer until just a film of custard clings to knife tip. When mold is jiggled, custard should shimmer in middle but look cooked around edge. Remove both pans from oven and remove flan pan from water and cool mold on a rack. The flan will continue to cook for about an hour after being removed from oven. During this time it will set up. Refrigerate at least 2 hours before unmolding.

To unmold: Run a thin, sharp knife around edge of flan. Move pan from side to side to see if flan is slipping and free from edges of pan. Place a flat serving platter with a raised rim on top of mold. Holding platter and mold together tightly, flip them over. Flan should slip easily onto platter, along with most of caramel sauce.

To serve: Cut flan into wedges spooning caramel sauce over each heavenly piece.

Serves 12

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