Desserts

Flan

(6 to 8 servings)

3/4cup sugar (for caramel)
1 quart milk
1 cup sugar
1 vanilla bean, split lengthwise
4 egg yolks
6 eggs, lightly beaten

Cook the sugar to caramelize it, then pour it into an earthenware mold, turning it around so that the bottom and sides of the mold are covered with caramel. Heat the milk with the cup of sugar and the vanilla for about 10 minutes. Let cool slightly, then add the egg yolks and the beaten eggs. Mix thoroughly. Remove and discard the vanilla bean. Pour the egg mixture into the caramel-lined mold.

Place the mold in a larger pan of hot water and bake in a preheated 350.F/175.C oven for about 1 1/2hours or until set. Cool completely before unmolding.

---

Flan

Sugar
2 tablespoons water
1 (12-ounce) can evaporated milk
6 eggs
½ teaspoon vanilla
Few drops lemon juice or ½ teaspoon lemon extract (optional)
Grated lemon peel

For caramel, combine ½ cup sugar and water in the top of an ovenproof double boiler. Place top double boiler pan directly on burner over medium heat and cook, stirring constantly, until sugar becomes golden. Do not overcook. Set aside in pan.

Preheat oven to 350 degrees. Combine milk and 1 ½ cups sugar; mix well. Add eggs, one at a time, stirring with an egg beater or rotary beater until just mixed with milk. Add vanilla, lemon juice and peel to taste. Pour mixture over caramel. Place double boiler over simmering water in oven or set pan in a larger pan of hot water. Bake until flan tests done, about 1 hour of when knife inserted in the center comes out clean. Remove pan from water bath and oven and let cool at least 20 minutes. Gently fun knife around edge; turn flan out onto a serving dish.

History | News | Products | Mail Orders | Catering & Banquets | Custom Packaging | Recipes | Home

You can send e-mail: info@lostios.com

Los Tios
10550 West Park
Houston, Texas 77042
(713) 784-1900