Title: How To Make Flan
Categories: Info Mexican Dessert Cheese
Yield: 1 Info

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CARAMELIZING THE MOLD Allow 1/2 cup sugar for a 1-quart mold. For a 1-1/2- to 2-quart mold, use 2/3 to 3/4 cup sugar. Place the sugar in a 7-inch skillet. Heat over medium-high heat until the sugar begins to melt. Reduce the heat to medium. Heat until the sugar is melted and golden brown, stirring occasionally. If your skillet or burner has a "hot spot," stirring will equalize the heat and help prevent the caramel from burning. Immediately spoon hot caramel over the sides and bottom of the mold; cool. Add the flan mixture.

BAKING Place the mold containing the flan in a large baking pan. Place the baking pan on the middle or lower rack of your oven. Pour hot water into the baking pan at least half way up the mold. Bake until a knife inserted off-center comes out clean. To prevent overcooking, test the flan before the end of the baking time, then test at intervals. Remove the flan at once from its hot-water bath and place it on a rack to cool. Refrigerate cooled flan several hours or until it's firm enough to turn out onto a serving plate. Flans in this book are baked at 325F (165C). Some cooks prefer to bake them at 350F (175C) for a shorter time. In either case, if it begins to brown too much before it is set, cover it loosely with foil.

UNMOLDING To prepare a flan for unmolding, carefully run a thin sharp knife around the top edge to be sure it's not sticking to the mold. Shake gently. Place a serving plate upside-down on top of the mold, then invert quickly. Flan and caramel will slide onto the plate. Scrape additional caramel from mold and spoon onto flan. Serve at once. Flan can be unmolded in advance and refrigerated before serving.

From: =Mexican Cookery= by Barbara Hansen, 1980, H.P. Books : ISBN 0-89586-038-4 From: Kurt Faria Date: 09-15-96 Cooking

From: Gail Shipp Date: 07-20-98 (11:51) The Once And Future Legend (1) Cooking

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