Flan
This recipe is from a collection of recipes gathered by Vincent Price as he traveled the world. This one he collected while visiting Mexico. It was given to him by a Mexican cook of a friend from Cuernavaca. From "A Treasury of Great Recipes" by Mary and Vincent Price. Posted for ZWT5. Cooking time does not include chilling time.
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DIRECTIONS
- Measure 3 tbsp sugar into an 8 inch layer cake pan. Place over heat and stir constantly until the sugar melts and turns a dark caramel color. Let it cool until the caramel hardens.
- Preheat the oven to 325 degrees.
- Put 3 ounces of blanched almonds in a blender. Blend on high speed for 3 seconds. Leave the nuts in the blender container.
- Add 1 1/3 cups condensed milk, 3/4 cup cream, 3 whole eggs and 3 egg yolks. Stir to mix, then blend on high speed for 8 to 10 seconds.
- Empty into the caramelized pan, set pan in a larger pan containing about 1/2 inch hot water, and bake for 45 minutes, or until set at 325 degrees.
- Cool and place in the refrigerator. Do not remove from the pan until the following day.
- Invert the flan onto a chilled platter -- it should slip out easily.