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This is the last in a series of four Beer Dinner Recipes... if you are unfamiliar with the beer terminology in this series, please refer to the Helpful Hints section on the web page. Flan 3 eggs 1 cup sugar 2 1/2 cups evaporated milk 1/2 T vanilla 1/8 tsp salt Make a caramel with 3/4 cup sugar by heating it over low heat in a small skillet until the sugar melts and becomes golden brown. As soon as it is caramel colored, pour quickly into 6 individual ramekins, tilting them to coat all the inside evenly. As the caramel hardens, turn the molds upside down over a plate to catch the remaining dribbles. In a bowl, beat the eggs, then stir in the milk, the remaining 1/4 cup sugar, vanilla, and salt. Pour gently into the coated ramekins. Set the ramekins in a baking pan in the oven; pour hot water into the baking pan to a depth of about one inch, but well below the lip of the ramekins. Bake uncovered at 325 F for 55 to 60 minutes or until a knife comes out clean. Remove from the oven and chill thoroughly before serving. Unmold carefully and invert onto serving plates.

Flan


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(posted November 10, 1996)

This is the last in a series of four
Beer Dinner
Recipes... if you are unfamiliar with the
beer terminology in this series,
please refer to the Helpful Hints section on the web page.

Flan

3
eggs
1 cup
sugar
2 1/2 cups
evaporated
milk
1/2 T
vanilla
1/8 tsp
salt

Make a
caramel with 3/4 cup sugar by heating it over low heat in a
small
skillet until the sugar melts and becomes golden brown. As soon as
it is
caramel colored, pour quickly into 6 individual ramekins, tilting
them to
coat all the inside evenly. As the
caramel hardens, turn the
molds upside down over a plate to catch the remaining dribbles.
In a bowl,
beat the
eggs, then stir in the milk, the remaining 1/4
cup
sugar, vanilla, and salt. Pour gently into the coated ramekins. Set
the ramekins in a
baking pan in the oven; pour hot water into the baking
pan to a depth of about one inch, but well below the lip of the ramekins.
Bake uncovered at 325 F for 55 to 60 minutes or until a knife comes out
clean. Remove from the oven and chill thoroughly before serving. Unmold
carefully and invert onto serving plates.


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