Mexican Flan
Ingredients
serves 8
8 eggs
2/3 cup granulated sugar
1/4 teaspoon salt
Two 12-ounce cans evaporated milk
teaspoon vanilla extract or brandy
1/2 cup packed brown sugar
Preheat the oven to 350 degrees. In a large bowl, beat the eggs well until fluffy. Beat in the sugar and salt, then beat in the milk. Stir in the vanilla. Sift the brown sugar into the bottom of a 5 × 9-inch loaf pan, covering the entire bottom. Carefully pour the custard into the pan. Place the loaf pan in a 13 × 9 × 2-inch pan and pour in enough hot water to reach halfway up the sides of the pan. Bake for 1 hour, or until a knife blade inserted in the center comes out clean. Let cool, then refrigerate overnight. Unmold the flan onto a platter.
