Title: Double Caramel Flan
Categories: Mexican, Desserts
Yield: 8 servings
1/3 c Sugar
2 c Milk
2/3 c Caramel powder (recipe
6 lg Eggs
1 ts Vanilla
In a 10- to 12-inch nonstick frying pan, frequently shake sugar over
medium heat until all is melted and the color is deep amber, 3 to 5
minutes. Immediately pour into an 8- to 9-inch diameter
straight-sided baking dish or pan (at least 1-qt. size). Quickly
rotate dish to coat bottom.
In a 1- to 1 1/2-quart pan over medium-high heat, stir milk and
caramel powder until all the caramel melts (it hardens first), about
7 minutes. In a bowl, whisk some hot liquid with eggs and vanilla;
stir back into pan. Remove from heat.
Pour mixture into prepared baking dish. Set dish in a larger rimmed
pan, pour 1 inch boiling water into outer pan. Bake in a 350F oven
until center of flan jiggles only slightly when gently shaken, 35 to
Remove dish with flan from water. Let cool, then cover and chill for
at least 3 hours or up to 2 days. To serve, run a thin knife between
flan and dish. Invert platter over flan; holding together, invert.
Lift off pan. Cut into wedges.
Makes 8 servings.
From Sunset Magazine, March, '91.