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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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When I host a Mexican-themed meal, I often serve this authentic dessert. I appreciate the make-ahead convenience…guests love the cool, creamy texture. Ingredients:
2 cups sugar, divided |
3-1/2 cups whole milk |
6 eggs |
1/2 teaspoon salt |
3 teaspoons vanilla extract |
Directions:
1. In a heavy saucepan over medium-low heat, cook 1 cup sugar until melted, about 20 minutes. Do not stir. Reduce heat to low; cook for 5 minutes or until syrup is golden brown, stirring occasionally. Quickly pour into an ungreased shallow 10-in. round baking dish, tilting to coat bottom of dish. Place dish in a large baking pan; let stand for 10 minutes.
2. In a large saucepan, heat milk until bubbles form around sides of pan. Remove from the heat. In a large bowl, whisk the eggs, salt and remaining sugar. Stir 1 cup warm milk into egg mixture; return all to the pan and mix well. Stir in vanilla. Slowly pour into prepared baking dish.
3. Add 3/4 in. hot water to the large baking pan. Bake at 325° for 35-40 minutes or until center is just set (mixture will jiggle). Remove flan to a wire rack; cool for 1 hour. Chill overnight. Run a knife around edge to loosen; invert onto a rimmed serving dish. Yield: 8 servings.
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