"After dinner sit a while, and after supper walk a mile."--English Saying

Spanish Flan Recipe

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This recipe for Spanish Flan, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanie Kvach
Added: Tuesday, February 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c sugar
6 eggs well beaten
1 14 oz can sweetened condensed milk
2 c water
1 t almond extract (or vanilla)

Directions:
Directions:
Place sugar in heavy skillet. Caramelize by cooking over medium heat until sugar melts and turn golden brown, stirring constantly with wooden spoon. Pour into plan pan or casserole; tilt to coat bottom and side with caramel mixture. Set aside. Combine eggs, condensed mile, water and almond extract in large bowl; blend well. Pour into caramel-coated flan pan. Place in large shallow baking pan. Place on oven rack and fill baking dish with 1 inch hot water.
Bake 350 for 1 hour or until knife inserted into center comes out clean.
Cool 2 hours. Loosen edge with spatula.
Invert onto serving platter.
Refrigerate until serving time.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This recipe came from my good friend Nadia.

 

 

 

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