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From: andrew@grkermi.UUCP (Andrew W. Rogers)
Newsgroups: net.cooks
Subject: Re: Mexican Dessert request.
Message-ID: <752@grkermi.UUCP>
Date: Sat, 21-Dec-85 09:25:17 EST
Article-I.D.: grkermi.752
Posted: Sat Dec 21 09:25:17 1985
Date-Received: Wed, 25-Dec-85 00:33:33 EST
References: <4069RAK@PSUVM>
Reply-To: andrew@grkermi.UUCP (Andrew W. Rogers)
Organization: GenRad, Inc., Concord, Mass.
Lines: 38

In article <4069RAK@PSUVM> RAK@PSUVM.BITNET writes:
>We are haveing a Mexican exchange student over for a party
>after Christmas and we would like to have a Mexican dessert.
>Anyone out there care to offer some help?  Thanks in advance.

The following came from a newspaper sometime in the late 1970's:


C H E F   J E N S E N ' S   F L A N 	[whoever he is]

	2 cups sugar
	1/2 cup water
	1 quart milk
	8 large eggs
	1 teaspoon vanilla
	Pinch of salt

In a heavy saucepan over moderate heat, stir together 1 cup of the sugar
and the 1/2 cup water until the sugar dissolves; continue cooking over
moderate heat, without stirring, until golden brown.  Pour the syrup into
a 10 by 2-inch cake pan (from a 3 to 4-tier cake set); tilt to coat bottom
and sides [use potholders]; let cool for 30 minutes.

Heat the milk until lukewarm.  In a large bowl beat together until blended
the eggs, remaining 1 cup sugar, vanilla, salt, and 1 cup of the lukewarm 
milk; add the remaining lukewarm milk and beat to blend.  Strain into the
prepared pan.  Place in the round 12 by 2-inch pan from the tiered set;
add enough tap water to pan to come up about as high as the custard mixture.

Bake in preheated 350F oven until a knife inserted near the center comes
out clean - about 50 minutes.  Cool.  Cover with wax paper and chill.

Place a large shallow serving dish upside down over the flan; invert;
remove the pan.  [If it sticks, try applying a cloth soaked in hot water
to the sides and bottom.]  There will be a generous amount of caramel
syrup.  Makes 12 servings.

AWR