Ingredients
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1/2
-
6
-
3
-
1/2
-
1 1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Mexican Flan Baked caramel Custard, This is a traditional Mexican and Spanish dessert and by far my favorite. It is very easy to make and looks beautiful., I i REALLY like when the flan has air bubbles in it, rather than a solid consistency. How do you get the air bubbles into it? Is it that you have to whip the filling really good to whip air into it before baking??, used a 9 inch pie plate but after baking for 1 hour it was still VERY loose. Literally when I poked it with a knife, it was still liquid under the top layer. Did I do something wrong is it just taking a lot longer to bake because I didnt use the ring pan?
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Steps
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1
Done
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Heat 1/2 Cup Sugar in a Heavy Skillet or Saucepan, Stirring Constantly Until It Melts and Turns a Dark Golden Color. |
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2
Done
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Remove from Heat and Immediately Pour Into a 4 1/2 Cup Metal Ring Mold, Swish It Around So It Evenly Coats the Bottom of the Ring Mold. |
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3
Done
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in a Large Mixing Bowl, Lightly Beat the Eggs. |
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4
Done
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Stir in Milk, 1/2 Cup Sugar, Vanilla and Orange Peel. |
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5
Done
|
Place Caramel Coated Ring Mold in Another Pan and Place on an Oven Rack. |
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6
Done
|
Pour Egg Mixture Into the Ring Mold and Pour the Hottest Tap Water Possible Around the Ring Mold to a Depth of 1 Inch. |
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7
Done
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Bake at 325ffor Close to L Hour or Until a Knife Comes Out Clean. |
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8
Done
|
Cool Flan on a Wire Rack, Chill For at Least 3 1/2 Hours. |
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9
Done
|
to Unmold the Flan Loosen Edges With a Spatula, Slip Spatula Down the Sides to Let Air In. |
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10
Done
|
Place the Serving Platter Over the Mold and Flip to Allow the Flan to Slip Onto the Platter. |
