Vanilla Flan!


1 can (14 oz.) sweetened condensed milk
3/4 cup whole milk
3/4 cup half-and-half
1 cinnamon stick
2 large pieces lemon zest
1 cup sugar, divided
3 large eggs
4 large egg yolks
2 tsp. pure vanilla extract
Fresh whipped cream


Preheat oven to 325°F. On large baking dish, place six individual 6-oz. molds. In medium saucepan over medium-high heat, whisk together milks and half-and-half; add cinnamon stick and lemon zest. Bring just to boil, then remove from heat. Cover and let stand 15 minutes, then discard cinnamon stick and zest. Meanwhile, in small saucepan over medium-high heat, boil 3/4 cup sugar and 1/3 cup water about 10 minutes, until mixture turns deep amber color, swirling pan off burner as color deepens to prevent burning. Quickly pour caramel into molds. Heat kettle of water to simmer. In large mixing bowl, thoroughly whisk eggs, yolks, vanilla and remaining 1/4 cup sugar. Slowly whisk in milk mixture. Strain liquid through fine-mesh strainer into pitcher, then pour into molds. Place baking dish on middle oven rack; fill with simmering water so it reaches halfway up sides of molds. Bake 45 to 50 minutes, until custards are just set in middle. Let cool to room temperature in water bath, then transfer to refrigerator to chill at least 4 hours. To serve, run knife around edges and invert onto plate; top with whipped cream.


~ Courtesy of Latina Magazine!


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