*  Exported from  MasterCook  *
 
                                Mexican Flan
 
 Recipe By     : MEXICAN COCKTAIL BUFFET, DEAN FEARING
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Caramelized sugar syrup:
      2/3  Cup           sugar
      1/3  Cup           boiling water
                         Flan:
    2      Cups          milk
    2      Cups          heavy cream
      2/3  Cup           sugar
    2      Strips        orange zest
                         about 2 long and 1/2 wide
    6                    egg yolks
    4      Large         eggs
    1 1/2  Teaspoons     vanilla
 
 For the caramelized sugar syrup: In a medium-size heavy skillet (not iron)
 set over moderately low heat, place the sugar and allow to melt and
 caramelize to a rich golden brown (this will take about 40 minutes). Do not
 stir the sugar as it melts but occasionally shake the skillet. Add the
 boiling water, teaspoon by teaspoon at first, stirring briskly to dissolve
 the caramelized sugar. Simmer uncovered 8 to 10 minutes until the
 consistency of maple syrup. Pour into a chilled, well-buttered, shallow 2
 quart mold.
 
 For the flan: Preheat the oven to moderately slow (325 degrees). In a large
 heavy saucepan, combine the milk, heavy cream and sugar; drop in the orange
 zest and bring to a simmer over moderately low heat, stirring from time to
 time. Beat the egg yolks and eggs until frothy; blend 1 cup of the hot
 cream mixture into the eggs, stir back into the pan, and heat, stirring
 constantly, 1 minute. Remove from the heat and mix in the vanilla. Strain
 all through a fine sieve, then pour into the prepared mold. Set the mold in
 a shallow baking pan and pour in enough hot water to come halfway up the
 mold. Bake uncovered 1 1/2 hours or until a toothpick inserted near the
 center of the flan comes out clean. Remove from the oven and the water
 bath; cool 1 hour, then refrigerate 4 to 5 hours until firm. To invert the
 flan, dip the mold quickly in hot water, then turn out on a dessert plate
 with a turned-up rim; the caramel syrup will come cascading down over the
 flan. Cut into slim wedges and serve.
 
 Yield: 8 to 10 servings
 
 
 
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