Directions: |
Directions:Preheat oven to 350º. Have ready a deep (1½") 9" glass pie plate and oven mitts. Make caramel. Put sugar into a small, heavy pan. Set it over medium-low heat till sugar starts to liquefy and form clumps. Constantly stir, slowly, sugar will eventually liquefy completely and then begin to color. Pay careful attention to caramel now; it will darken quickly. Remove pan from heat when caramel is the color of a bright shiny penny. Scrape all caramel into pie plate; with mitts on grab pie plate firmly. Carefully but quickly rotate so the bottom and halfway up the sides of plate are coated with caramel. Set the prepared pie plate in a shallow roasting pan. Boil a teakettle of water. Meanwhile, combine the evap. milk, cond. milk, reg. milk, eggs, yolks, and vanilla in a blender. Blend very slowly a few seconds, just till the eggs are blended. Add the media crema, blend a few seconds until smooth.Let stand for 1 minute. Skim off any foam on surface. Set the roasting pan with the caramel-lined pie plate halfway on the rack in the oven. Pour custard mix into pie plate, pour enough water from teakettle into roasting pan to come halfway up the side of the plate. Bake about 1 hour till center of the flan is set. Remove from the oven, cool to room temp. Refrigerate at least 2 hours or for a day. To serve: center a large plate over the flan and with one quick flip invert the flan over the plate. In a few seconds the flan will slip right out of the mold and onto the plate put any leftover caramel over the flan. Serve chilled. |
This recipe for IDALIA'S FLAN is from