Abstract Art for Sale





5 large eggs
1 can of
evaporated milk
1 can of condensed milk
3/4 cup of sugar
1/4 cup of water
2 Tbsp. vanilla extract
pinch of nutmeg
pinch of cinnamon
pinch of salt

1- Mix the sugar and water together in a heavy saucepan. Heat over medium-hi heat, without stirring, (only swishing, if necessary) until the syrup is melted and golden in color. (Large bubbles will form right before the syrup is ready). Remove immediately from heat and...

2- Coat a 2 1/2 quart casserole with the sugar syrup and let it harden (about 10 minutes).

3- Add the remaining ingredients to a blender and blend approx. 30 seconds. You may do this in two steps if necessary.

4- Pour this into the casserole.

5- Place the casserole into a larger rectangular pan that is at least 2 inches deep. Place both of these into an oven that's been preheated to 350 degrees (F).

6- Pour hot water into the larger pan to within 1/2 inch of the top of the casserole.

7- Bake for approximately one hour, until a toothpick comes out clean when inserted into the center of the flan.

8- Let cool. Refrigerate.

9- When ready to serve, invert the flan onto a serving platter or plate. The caramel syrup will cover the flan.

Keep refrigerated. May be served at room temperature.


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