Recipes from Mexico :: Mexican Desserts
Caramel
1 Tbsp. water
1/2 c. sugar
Preheat oven to 300 degrees fahrenheit. Lightly butter 6 (4 ounce) ramekins or custard c..
Stir together the water and sugar in a heavy pot over med.-high heat. Using a pastry brush dipped in water, brush the sides of the pot just above the sugar about every 30 seconds to prevent crystals from forming. Cook the sugar until it is a rich dark color.
As soon as this color is achieved, set the pot into a bowl of ice. Spoon the cooled caramel into the ramekins or custard c.. If the caramel becomes too thick or sets up completely, warm it over very low heat until it is pliable again. Pour about 2 tsp. caramel into each c. and tilt them from side to side to coat the bottom. Reserve remaining caramel for garnish.
Custard
2 c. milk
Small pin. of salt
3 (2-in.) sticks canela
1 orange
3 eggs
2 egg yolks
6 Tbsp. sugar
Peel the orange, leaving the peel as whole as possible, then remove the white pith. Combine milk, salt and canela in a saucepan. Bring milk to a strong simmer over med.-high heat, stir in the orange peel, and remove from the heat. Let the milk cool for 1/2 an hour.
Combine eggs and egg yolks in a bowl and whisk in the sugar until the mixture is blended but not foamy. Strain milk into the eggs and sugar and whisk until blended. Pour the custard into the prepared c.. Place the c. in a baking pan and place in the oven. Add water to 1/3 to 1/2 of the way up the sides of the molds. Bake flans for 45 mins. to 1 hour, or until set.
Remove flans carefully from the water bath and allow them to cool to room temperature. Cover tightly and refrigerate them at least 4 hours or overnight.
When ready to serve, loosen flans from the edges of the mold with a sharp knife pressed firmly against the edges of the c.. Unmold directly onto serving plates. If making one large flan, put the serving plate on top of the mold and invert them both in tandem. Lift the mold off carefully. If desired, re-warm remaining caramel with a few drops of water and drizzle around the flans.
