This recipe is widely admired throughout Cuba and other Latin American countries. It was originally introduced by the Spanish
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طريقه التحضير |
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Bring oven to 350°F heat. |
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Add beaten eggs, vanilla, evaporated milk, sweetened condensed milk, and sugar in a large bowl. Mix thoroughly. |
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Put some amount of sugar in a saucepan over medium heat until caramelized, then cook for 8 to 10 minutes until completely melted. Keep stirring to avoid a possible burning. |
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Once the sugar bubbles, take away from heat, keeping the stir. |
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Pour the caramelized sugar into molds making sure you the sides are coated. Then pour egg mixture into sugar-coated molds |
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Transfer molds into a larger pan, and pour some water then in oven and bake for 41 to 44 minutes. Insert a knife or toothpick into the center of the flan to make sure it is done. |
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If the knife or toothpick comes out nearly clean, take molds away from oven and leave 1 1/2 hours to cool on a wire rack. Transfer to refrigerator and allow chilling for 50 minutes. |
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Before serving, transfer onto dessert plates. |
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المقادير
