Assemble these supplies:
- 2 cups sugar
- 1/2 cup water
- 1 quart milk 8 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- In a heavy saucepan or skillet over low heat, stir 1 cup of the sugar with the 1/2 cup of water until the sugar dissolves. Continue to cook without stirring until the sugar turns into a golden syrup. Pour into a flan pan or a round 2-quart baking dish. Tilt to coat bottom and sides; let cool for at least 30 minutes.
- Heat the milk until lukewarm. In a large bowl beat the room-temperature eggs together with the remaining 1 cup of sugar, vanilla, salt, and 1 cup of the lukewarm milk. Blend wen; then add the remaining lukewaim milk and beat to blend. Pour through a sieve on top of the syrup.
- In a 350° preheated oven place pan in a larger pan that contains 1 inch of hot water. Bake about 40 to 50 minutes, or until a silver knife inserted in the center comes out clean.
- Cool; then cover and refrigerate about 8 hours. Unmold by running a knife around the rim; place serving plate over pan. Turn pan over to serve.
- SERVES 12.
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