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Cinco de Mayo: Abuelita's Flan (Spanish Egg Custard)

Source of Recipe

Carlotta Castillo Moulder


Recipe Introduction

Abuelita's Flan (Spanish Egg Custard)

List of Ingredients

12 large egg yolks
1 qt (4 cups) of milk
1 stick of cinnamon
1 C sugar
1/2 tsp. salt
1/3 to 1/2 C cream sherry


Recipe

Preheat oven to 350°F.

Pour one quart of milk in heavy saucepan with one stick of cinnamon. Heat at medium to medium high and remove from the burner just as a skin forms across the top. While milk is heating, melt and caramelize 1/2 cup of the sugar in a non-stick skillet over medium heat. Carefully spoon the VERY HOT sugar into 12 individual custard cups or ramekins. Don't worry about coating the bottom evenly, it will automatically do that while the custard cooks.

In a large bowl, whisk the egg yolk with the other 1/2 cup of the sugar, 1/2 teaspoon salt and the sherry. SLOWLY (to avoid scrambling the eggs) pour the cooled milk into the egg mixture, stirring constantly. Pour the custard mixture into the 12 custard cups and place the cups into a large roasting pan. Add enough water into the pan until it comes about half way up the cups. Bake for about 40-45 minutes. The custard will appear set when done.

YIELD: 12 Servings