TRADITIONAL MEXICAN FLAN
Baked in a bath or a “baño de María,” flan is enjoyed around the world, and especially in Latin American cultures. Serve with a dusting of cinnamon and a warm mug of hot chocolate.
2⁄3 cup white granulated sugar
1⁄4 teaspoon salt
31⁄2 cups evaporated milk
2 teaspoons vanilla extract
1⁄2 cup light brown sugar
1. Preheat oven to 350°F.
2. In a medium-sized mixing bowl, beat the eggs until the yolks and whites are well blended. Add the granulated sugar and salt. Beat in the evaporated milk and vanilla extract.
3. Sprinkle the brown sugar onto the bottom of a loaf pan. Gently pour the custard mixture over the brown sugar.
4. Place the loaf pan in a shallow baking pan containing hot water. Place in oven and bake for 1 hour or until a knife inserted into the center comes out clean.
5. Refrigerate for 8 to 12 hours. Before serving, turn the loaf onto a platter, then sprinkle the top with brown sugar. Place it under the broiler and lightly brown the top immediately before serving.
Different Sugars Brown sugar is actually white sugar with molasses added. White sugar usually comes from either beets or sugarcane. Cane sugar actually tastes slightly sweeter. Confectioners’ sugar is finely ground white sugar.