"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramelo Flan Recipe

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This recipe for Caramelo Flan, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Percinia War - Public Works - Facilities
Added: Wednesday, November 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c sugar
14 oz can sweetened condensed milk
1 c milk
3 large eggs
3 large egg yolks
1/2 tsp almond extract
1 tsp vanilla extract

Directions:
Directions:
In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 small individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool until caramel hardens.

Heat oven to 325. In medium bowl, combine the condensed milk, milk, eggs, egg yolks, almond extract and vanilla extract and mix well. Pour mixture into mold(s); then put mold(s) in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour.

Remove from oven and remove mold(s) from water. Cool and then refrigerate until completely cool or up to 2 days. Cover mold with a flat serving dish or platter. Hold mold and dish/platter together and turn them over. Lift off mold. Caramel will pour over the custard.

Number Of Servings:
Number Of Servings:
8

 

 

 

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