Classic Mexican Flan.....an amazing Mexican dessert recipe to try...nice one !
INGREDIENTS
- 1/2 cup Granulated Sugar
- 1 (14 ounces) can Sweetened Condensed Milk
- 1 cup Milk
- 3 large Eggs
- Yolks of 3 Large Eggs
- 1/2 teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
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 individual
molds. Quickly turn mold to coat bottom and sides with the caramel.
Let cool so caramel hardens. Heat oven to 325 degrees.
Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to a depth of 1/2 inch.
Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over.
Lift off mold. Caramel will fall as a liquid sauce over the custard. 8 servings. This rich, caramel custard makes a delicious finale for any traditional Southwestern meal. Garnish with red raspberries and mint leaves. The Mexican dessert recipe is ready for feast.....great for parties ! Enjoy !
mexican-chocolate-pie.
Classic Mexican Flan.....an amazing Mexican dessert recipe to try...nice one !
INGREDIENTS
- 1/2 cup Granulated Sugar
- 1 (14 ounces) can Sweetened Condensed Milk
- 1 cup Milk
- 3 large Eggs
- Yolks of 3 Large Eggs
- 1/2 teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
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 individual
molds. Quickly turn mold to coat bottom and sides with the caramel.
Let cool so caramel hardens. Heat oven to 325 degrees.
Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to a depth of 1/2 inch.
Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over.
Lift off mold. Caramel will fall as a liquid sauce over the custard. 8 servings. This rich, caramel custard makes a delicious finale for any traditional Southwestern meal. Garnish with red raspberries and mint leaves. The Mexican dessert recipe is ready for feast.....great for parties ! Enjoy !
mexican-chocolate-pie.
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