Flan a la Antigua (Traditional Caramel Custard)

Title:
Flan a la Antigua (Traditional Caramel Custard)

Yield:
8 Servings

Categories:
Mexico,
Desserts




Ingredients:





          Jim Vorheis


   3/4 c  Sugar


          The custard:


     1 qt Milk


     1 pn Of sea salt


   1/2 c  Sugar


     2    Inch cinnamon stick or


          -vanilla bean


          Small piece of orange or


          -lemon rind (optional)


     4    Eggs


     6    Egg yolks






 The caramel: Heat the sugar for the caramel in a small, heavy frying pan


 over low heat until it begins to dissolve. Shake the pan slightly (do not


 stir) until all the sugar has melted.  Increase the flame and let the sugar


 bubble and color.  Pour the caramel into the mold and quickly turn it


 around in all directions, tipping it up in a circular motion until the


 surface - bottom and 2 inches up the sides - has been lightly coated with


 the caramel.  If the caramel thickens and becomes sluggish, gently heat the


 mold in a pan of hot water or over low heat, depending on the material, and


 continue the coating action.  Set aside to cool.


 


 Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and


 bring slowly to a boil, stirring until the sugar has dissolved. Continue


 boiling slowly, taking care that it does not boil over, until the milk has


 reduced by about 2/3 cup.  Set aside to cool.


 


 Place an oven rack on the lowest rung of the oven and heat to 325 F.


 


 Beat the eggs and yolks together and stir into the tepid milk. Pour the


 mixture through a strainer into the flan mold and place it in a hot water


 bath in the oven.  Test after 2 hours with a skewer or cake tester; if it


 comes out quite clean, the flan is cooked. Remove from the oven, but allow


 to sit in the water bath for about 15 minutes longer. Remove and set aside


 to cool completely before refrigerating.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip