Postres
Desserts

Yield 6 servings
Preparation Time:
1 hour and 20 minutes
Temperature:
Medium, Low 350°F

1 1/4 cups Sugar
4 cups Milk
1 teaspoon vanilla extract
pinch of salt
4 eggs
3 egg yolks
1/2 teaspoon cornstarch
1 tablespoon cold water

1. Preheat oven to 350 degs.

2. Place 3/4 cup of the sugar
in a heavy saucepan
over medium heat.
Swirl the pan constantly
until the sugar
melts and caramelizes,
turning a golden brown.

3. Pour into a 1 1/2 quart
ring mold,
or round baking dish and
tilt the mold so
that the caramel covers
the bottom and sides.
Set aside.

4. In a separate saucepan,
combine the milk,
remaining sugar,
vanilla, and salt
and bring to a boil.
Lower the heat and simmer,
uncovered,
for 10 minutes or
until the milk
is reduced by half.
Cover to keep warm
and set aside.

5. Lightly beat the eggs
and egg yolks
in a large bowl.
Stir the cornstarch
and water together
and add to the eggs.
Slowly pour in the warm milk,
stirring constantly.
Mix well,
strain and pour into
the caramel-coated mold.

6. Cover the mold with foil,
set in a larger pan
and pour 1 inch
boiling water into the pan.
Place in the oven
and bake for 35-40 minutes
or until a knife inserted
near the center
comes out clean.

7. Let the flan cool for
30 minutes to room temperature
and then refrigerate,
preferably overnight.
To serve,
invert the mold on a platter.
Serve cold.

*** Note:
If the caramel has
hardened on the bottom
of the mold, quickly place
in a pan of hot water to soften.