Thursday, February 26, 2009
I found a book at a garage sale titled, "Simple Southwestern Cooking" by Judy Walker which I've really enjoyed. While my family loves flan, I have a hard time finding the time to make it, except for special occasions. We love the following recipe from Judy Walker's book because it takes out several consuming steps from the traditional method and still turns out oh so yummy.
3/4 c. dark brown sugar
2 12-ounce cans evaporated milk
4 eggs, beaten
1/2 c. sugar
1/2 t. salt
1 T. vanilla
Plain whipped cream (optional)
Sprinkle brown sugar evenly over the bottom of a ceramic or glass bowl, or an 8x8 pyrex pan.) Set aside. Pour evaporated milk into a microwaveable dish. Microwave on full power for 5 minutes, or until milk is very hot but not boiling.
In a mixing bowl, thoroughly blend the eggs, sugar, salt, and vanilla. Add heated milk in three increments, stirring after each addition (careful not to cook the eggs.)
Pour mixture over brown sugar in the set aside bowl/pan. Place into a 3 quart casserole dish containing 1/2 inch of hot water. Microwave all at half power for 20 minutes (I find this takes me 30-40 minutes) turning the mold a quarter every 2 minutes if not using a carousel. After the cooking time, a knife inserted near the outside edge should come out clean.
Remove from the water bath and chill at least 45 minutes in the refrigerator. Loosen flan from edge and invert onto a serving dish. Fill center of flan with whipped cream, if desired.
Makes 8-12 servings.