FLAN RECIPES

[JULIE MARCUSSEN]

To the reader who wanted flan recipes: I can't seem to bring up your original
message, but maybe you'll see this & it will help you. I found a couple of
recipes in the Woman's Day Encyclopedia of Cookery (my basic cookbooks for the
last 26 1/2 yrs. of marriage). I hope they are what you want. I'm including
the comments at the beginning of the recipe.
MEXICAN FLAN
Evaporated milk, which I understand Mexicans always use, makes a
delicious flan. The brown sugar will melt and form a sauce; if you are a
brave soul you may wish instead to caramelize 1 c. of white sugar in the pan
before putting in the custard. However, everybody likes my version, and it
certainly is easier. Use an ordinary bread pan (9 x 5 x 3 inches) and make
sure that you have a small oval platter or rectangular dish on which to serve
the flan. Makes 8 servings.
8 eggs
2/3 c. granulated sugar
1/4 tsp. salt
2 tall cans evaporated milk (about 14 oz. wt. & 13 oz. liquid)
2 tsp. vanilla extract or 1 Tbl. brandy
1/2 c. packed light-brown sugar (or substitute caramelized white sugar
as directed above)
Make the day before needed.
1. Preheat oven to 350.
2. Beat eggs with rotary beater until yolks and whites are well blended. Add
granulated sugar and salt and mix in well. Beat in the 2 cans of undiluted
evaporated milk and add the vanilla.
3. Sift the brown sugar into the bottom of loaf pan, and pour the custard
gently into the pan over it.
4. Place in a shallow baking pan containing hot but not boiling water. Bake
in a 350 oven for 1 hr., or until a knife inserted in center comes out clean.
Do not cover.
5. Refrigerate overnight. Before serving, run a knife around the edge of the
pan and turn out onto a small platter.
NOTE: This particular custard gets a little crust on top when baked
uncovered; to my mind this is all to the good, since you will be turning it
over, and this makes a firmer base.

FLAN DE PINA (PINEAPPLE CARAMEL CUSTARD)
2 c. pineapple juice 2 c. sugar
1/4 c. water 5 eggs

Heat pineapple juice with 1 c. sugar. Boil over moderate heat until a thin
syrup is formed (222 F. on a candy thermometer), or until pineapple syrup
spins a thread 2 inches long when dropped from a fork or spoon. Remove from
heat and cool. Boil 1 c. sugar with water for 8 minutes. Pour this syrup
into a 9-inch layer-cake pan and caramelize to a golden color over very low
heat. Swirl pan to coat sides and bottom. Beat eggs lightly and combine with
cooled pineapple syrup. Strain mixture into caramel-coated pan. Place pan
into a pan containing 1 inch of hot water and bake in preheated moderate oven
(350 F) for 1 hr., or until set. Cool completely before unmolding upside down
on a platter. Makes 6 - 8 servings.

[Ray Castle]

My family is from Mexico, and we've always used condensed milk for flan!
The pineapple flan sounds delicious--I'll give it a try.
Sally Castle

[evamarieso...@gmail.com]

[Dave Smith]

On 2020-06-21 2:37 p.m., evamarieso...@gmail.com wrote:
> On Wednesday, June 14, 1995 at 3:00:00 AM UTC-4, JULIE MARCUSSEN wrote:
>> To the reader who wanted flan recipes: I can't seem to bring up your original
>> message, but maybe you'll see this & it will help you. I found a couple of
>> recipes in the Woman's Day Encyclopedia of Cookery (my basic cookbooks for the
>> last 26 1/2 yrs. of marriage). I hope they are what you want. I'm including
>> the comments at the beginning of the recipe.

I think the OP died of old age waiting for that recipe. You are 25 years
too late with your reply.