On Tue, 07 Oct 2003 22:48:02 GMT, "Dimitri" >
wrote:

>
>"Jacquie" > wrote in message
ink.net...
>> Hi,
>> I'm a Lurker here My Daughter In-Law was born in Mexico and came to Az
>as
>> a child. She still visits relatives in Mexico often. She loves Flans...but
>> has not been able to find a restaurant here that makes an authentic
>> one...she says...(since I have never had flan) I was wondering if anybody
>> has a good recipe for flan...I would like to make one for her the next
>time
>> they visits.
>> Thanks
>> jacquie
>
>If you read Spanish then go he
>
>http://cocinamexicana.com.mx/cocinamex.html or ask your daughter-in-law to
>do so for you.
>
>
>Dimitri
>
roughly translated
from above website

corrections welcome

FLAN
(6 servings)
--------------------------------------------------------------------------------
Ingredients:
1 ¼ cups (310 gr) sugar)
4 cups (1 lt.) of milk
1 teaspoon of vanilla extract
one pinch of salt
4 eggs
3 egg yolks
½ teaspoon cornstarch
1 tablespoon of cold water.

Procedu
To preheat oven to 180°C (350° F).

Put ¾ of cup (185 grs.) of the sugar in heavy frying pan over medium
heat. Stir constantly until the sugar dissolves and turns a golden
color.

Pour carmelized sugar in a 1 ½ lt./qt flan mold. Turn the mold so that
the caramel covers the walls too.

Pour milk, ½ cup (125 grs.) of sugar, vanilla and the salt into a
saucepan. Heat to boiling. Lower the heat and to leave simmer,
uncovered, for 10 minutes or until milk is reduced to half. Remove
from heat and cover.

Slightly beat eggs and the yolks in a large bowl. Add the cornstarch
dissolved in the cold water. Add hot milk slowly to eggs stirring to
incorporate. Strain the mixture to removed solids into carmel coated
flan mold.

cover filled mold with foil and place inside another baking pan. Fill
pan 2-3cm or 1 inch deep with boiling water (water bath). Bake between
35 and 40 minutes or until when putting a knife in the center leaves
clean.

Cool for 30 minutes at room temperature. Chill, preferably overnight.
Cut in slices in the mold, and serve.

Note: If the caramel has become hardened in the mold, place it in a
container with hot water so that it softens.