Myrl Jeffcoat > wrote in message
...
> OK folks, you've never led me astray before, so here's the
> question. . .If you were hosting a luncheon, and you planned
> on
> serving enchiladas, what would you likely serve for desert?

FLAN!!!

I don't remember who posted this or when but I LOVE it!
Simplicity at its best.

INGREDIENTS:

1/2 cup sugar
2 1/2 tablespoons water
4 eggs, separated
1 can condensed milk
1 can evaporated milk
1 cup milk
1/2 teaspoon vanilla

METHOD:
Preheat oven to 350°F.
In a saucepan, combine sugar and water, and boil rapidly
until a deep amber color. Pour the mixture in the bottom of a
9-inch glass or ceramic pie pan and coat sides. Let cool.
In a bowl, stir egg yolks and then add all the milks and
vanilla. Mix batter well. In another bowl, whip egg whites
until fluffy, not stiff. Fold whites into batter. Pour mixture
into the caramelized sugar-coated pie dish.
Place dish in large roasting pan or baking pan. Add enough
hot water to come halfway up sides of pie dish. Bake flan in
water bath for 1 hour, until set in center. Let cool, then
cover and chill overnight. (Can be made two days ahead. Keep
chilled.)
Allow flan to come to room temperature. Run a sharp knife
around the edge to loosen. Place a serving plate that's
slightly larger than the pie pan on top of the pie pan, and
flip upside down. Gently remove the pie pan and cut the flan
into wedges to serve.

The Ranger