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home > recipes > dessert > cuban flan
from New Jersey, USA Cuban Flan FLAN (CUBAN CUSTARD) 2 cans evaporated milk 3 c. sugar 2 tsp. vanilla 1 c. water 8 eggs In small frying pan, melt down 1 cup of sugar until golden brown. Be careful not to melt too quickly or burnt taste will result. Pour in and around large mold. Using blender place 4 eggs and beat slightly; add 1 cup and beat again. Turn off for a moment to add 1 can of milk and 1/2 cup water from rinse can. Add 1/2 of the vanilla and beat without frothing. Pour into caramelized mold. Repeat again with other half of ingredients. Place in pan with 1 inch of water in pan. Cook about 1 hour at 350 degrees. Test by inserting sharp knife. If it comes out clean it's done. Let cool and refrigerate. Before serving, press down around edges with a knife. Invert mold onto platter so that caramelized sugar oozes over it. Serves 12.

Cuban Flan


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keyword: cuban
ethnicity: central american
recipes for dessert
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(posted January 14, 1999)


from New Jersey, USA

Cuban
Flan

FLAN (CUBAN CUSTARD)

2 cans
evaporated milk
3 c.
sugar
2 tsp.
vanilla
1 c. water
8
eggs

In small
frying
pan, melt down 1 cup of sugar until golden brown. Be careful not to melt too quickly or burnt taste will result. Pour in and around large mold. Using blender place 4 eggs and beat slightly; add 1 cup and beat again. Turn off for a moment to add 1 can of milk and 1/2 cup water from rinse can. Add 1/2 of the vanilla and beat without frothing. Pour into caramelized mold. Repeat again with other half of ingredients. Place in pan with 1 inch of water in pan. Cook about 1 hour at 350 degrees. Test by inserting sharp knife. If it comes out clean it's done. Let cool and refrigerate. Before serving, press down around edges with a knife. Invert mold onto platter so that caramelized sugar oozes over it. Serves 12.





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