My parents were visiting over Christmas. I made a chicken enchilada casserole and spanish rice one night for dinner. I decided to make flan to keep with the Mexican theme. I found this recipe in a cookbook called, "Arizona's Historic Restaurants and Their Recipes". This particular recipe is from El Charro Cafe in Tucson.
Yields 8-12 servings
3/4 cup granulated sugar
6 eggs, lightly beaten
a pinch of salt
1 teaspoon vanilla extract
1 quart milk
1 cup whipping cream
dash Kahlua
slivered almonds for garnish
Caramelize 1/2 cup sugar by heating in skillet over very low heat. Stir constantly until sugar melts and turns brown. Do not burn. (Note: for some reason, I could not get the sugar to melt. I just finally zapped it in the microwave and it caramelized just fine!)
Spread caramel in 1 1/2-quart shallow baking dish (can be any shape) and set aside. In bowl, combine eggs, remaining sugar, salt, and vanilla extract, beating well with wire whisk. Scald milk and whisk into egg mixture. Strain into baking dish over caramelized sugar.
Place baking dish into a roasting pan and place enough hot water in roasting pan to come halfway up sides of baking dish. Bake at 350 degrees for 20 to 30 minutes, or until knife inserted into center comes out clean. Allow to cool on wire rack until lukewarm. Cover and refrigerate until chilled.
In mixing bowl, whip cream with dash or two of Kahlua. When ready to serve, slice flan into squares. Loosen edges of caramel with spatula and invert onto serving plate. Caramel will flow over custard. Top each serving with a dollop of whipped cream and sprinkle with slivered almonds.
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