Juans Killer Flan Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 can: Evaporated milk,
1 can: Sweetened condensed milk,
2 cup: Sugar,
1/4 cup: Water,
1 tbsp: Vanilla extract,
1/2: Lemon, juice only
8: Eggs,
Directions:
Preheat oven to 375 . Mix eggs, condensed milk, evaporated milk, 1
cup of the sugar, vanilla and lemon juice in large bowl. Mix well, no
solids allowed, and the sugar must blend very evenly. (Add a little
bit of Amaretto or Baileys Irish Cream if you feel adventurous, or a
little softened cream cheese). In a meat loaf or bread mold, put the
remaining 1 cup of sugar and the water tilt the mix so that becomes a
syrupy mix. Heat on high, watching it and moving it every once in a
while to spread the heat evenly. When it starts to turn brown, take
it off the heat. The syrup should be a medium caramel color. Put it
in the freezer and let it set. After the caramel sets, pour in the
flan mixture you made in the bowl. Cover TWICE and seal well with
aluminum foil. Put the mold inside another larger pan (double boiler)
and fill the middle with water so that it almost reaches the edge of
the inside mold. It is VERY important to seal the top of the mold; if
steam or hot air gets inside the flan will not come out creamy and
firm (it will look like swiss cheese on the outside). Set oven to
BAKE and cook for 1 hour. Turn oven off and let it cool, then take
the flan out, remove from the larger pan and put it in the fridge to
cool. Ought to serve 8 or so, but Ive seen it serve 1 over 3-days.
It will last quite a bit as long as it is refrigerated. +++++DONT
FORGET TO SEAL THE PAN REALLY WELL! (BOOM! DIETS DEAD!) Recipe from
Juan Jiminez, GEnie Shared by Barb Day.
Source from luhu.jp
cup of the sugar, vanilla and lemon juice in large bowl. Mix well, no
solids allowed, and the sugar must blend very evenly. (Add a little
bit of Amaretto or Baileys Irish Cream if you feel adventurous, or a
little softened cream cheese). In a meat loaf or bread mold, put the
remaining 1 cup of sugar and the water tilt the mix so that becomes a
syrupy mix. Heat on high, watching it and moving it every once in a
while to spread the heat evenly. When it starts to turn brown, take
it off the heat. The syrup should be a medium caramel color. Put it
in the freezer and let it set. After the caramel sets, pour in the
flan mixture you made in the bowl. Cover TWICE and seal well with
aluminum foil. Put the mold inside another larger pan (double boiler)
and fill the middle with water so that it almost reaches the edge of
the inside mold. It is VERY important to seal the top of the mold; if
steam or hot air gets inside the flan will not come out creamy and
firm (it will look like swiss cheese on the outside). Set oven to
BAKE and cook for 1 hour. Turn oven off and let it cool, then take
the flan out, remove from the larger pan and put it in the fridge to
cool. Ought to serve 8 or so, but Ive seen it serve 1 over 3-days.
It will last quite a bit as long as it is refrigerated. +++++DONT
FORGET TO SEAL THE PAN REALLY WELL! (BOOM! DIETS DEAD!) Recipe from
Juan Jiminez, GEnie Shared by Barb Day.
Source from luhu.jp
Tags
Desserts