I used to be scared of flan. I used to be scared of a lot of food, actually. But I decided that when we went out to eat, I was going to order something different. I went from cheeseburgers to Jalapeno burgers, and from alfredo to chicken parmesan with roasted red pepper alfredo. And I was pleasantly surprised at how much I was loving eating different foods. So it was this revelation that lead me on a quest for a great flan recipe.
Open your mind to fine Mexican cuisine with this recipe for Caramel Flan.
1/3 cup Sugar
3 Beaten eggs
1 1/2 cups Milk
1/3 cup Sugar
1 teaspoon Vanilla
Fresh fruit (I like to use mango, strawberries or bananas)
In a heavy, medium skillet place 1/3 cup sugar. Cook over medium-high heat until sugar begins to melt (do not stir); shake skillet occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is melted and golden brown; stir as necessary after sugar begins to melt. Pour caramelized sugar into an 8-inch quiche dish. Tilt dish to coat bottom. Let stand 10 minutes.
Combine eggs, milk, 1/3 cup sugar, and vanilla. Beat until well combined. Place quiche dish in a 13x9x2-inch baking pan on the oven rack. Pour egg mixture into prepared quiche dish. Pour boiling water into the baking pan around quiche dish to a depth of 3/4 inch. Bake in a 325 degree F oven for 20 to 25 minutes or until a knife inserted near the center comes out clean.
Carefully lift quiche dish from water. Transfer to a wire rack. Serve warm or cool completely and cover and chill up to 24 hours. Loosen edge of dish with a spatula or knife, slipping point of spatula down sides to let air in. Invert onto a serving platter. Garnish with fruit.
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