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    Flancocho (Flan Cake)


    Source of Recipe


    Chyrel

    Recipe Introduction


    One Bao de Maria cooking vessel (commonly called a double-boiler). The upper half will hold the ingredients for cooking while the lower half is filled with water and placed over the stove. The custard cooks from the heat of the boiling water.

    If you prefer to cook it in the oven instead, preheat the oven to 325 degrees. Use two rectangular dishes, one larger than the other. Use the smaller mold for the mixture (see procedure below) and place this mold inside the larger one. Fill the remainder of the outer mold with water. Check occasionally and add more water to the outer mold as necessary.

    List of Ingredients




    Flancocho
    (flan cake)

    (serves 8 or more)


    For the caramel
    1/2 cup sugar

    For the Flancocho
    (A)
    4 eggs
    1 can (12 oz) evaporated milk (like Carnation)
    1 can (14 oz) sweetened condensed milk (like Nestle)
    1 teaspoonful vanilla extract
    a pinch of ground cinnamon

    (B)
    1 chocolate or vanilla sponge cake

    Recipe



    Procedure:

    1. Prepare the caramel. Heat the sugar over medium to medium high heat until it turns to a golden brown caramel. Pour (careful, scalding hot!) into the upper half of the Bao Maria (or the smaller mold if using the oven) so that it covers the whole bottom and about one inch or so of the sides of the Bao Maria pot or the mold.

    2. In a separate dish, beat the eggs lightly. Add the remaining ingredients included in (A) in the order listed, stirring lightly after each addition. Mix thoroughly after all ingredients have been added.

    3. Pour the mixture into the Bao Maria upper portion slowly so as not to disrupt the caramel layer.

    4. Set the sponge cake in the center of the mold and allow a few minutes for the cake to soak some of the mixture and settle into it.

    Lasts two-three days well covered in the refrigerator.

    5. Fill the lower portion of the double-boiler (Bao Mara) with water and heat to boiling. Lower heat to medium, fit the upper portion in place and cover. Cook for about thirty minutes. Test for consistency by inserting a toothpick through the middle of the Flan. When it comes out clean, the Flan is cooked. Cooking time may be longer when done in the oven.

    6. Allow to cool. Insert the table knife along the side of the Flan and go all the way around the pot to loosen the edges. Continue to cool at room temperature for about an hour. Cover with a platter and turn upside down until it drops in the platter. If necessary, tap lightly on the bottom of the pan until you feel the weight of the Flan on the bottom platter.

    Lasts two-three days well covered in the refrigerator. Enjoy!

 

 

 


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