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Flan is the quintessential Spanish and Mexican dessert. It may be dense or light,dependent on custom and region, but it is always rich in eggs.
3/4 - cup sugar
2 - tbsp. water
2 - eggs
½ - cup sugar
2 - tbsp. brandy
½ - tsp. vanilla
¼ - tsp. ground nutmeg
¼ - tsp. ground cinnamon
¼ - tsp. ground allspice
Dash and Salt
2 - cups lukewarm milk (scalded then cooled)
- Heat ¾ cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Gradually stir in water. Divide syrup evenly among 6 oz. custard cups. Let stand until hard, about 10 minutes.
- Heat oven to 3500. Beat eggs slightly in medium bowl; mix in remaining ingredients except milk. Gradually stir in milk; pour over syrup in each cup. Place cups in rectangular 13x9x2 inches, on oven rack. Pout very hot water into pan to within ½ inch of tops of cups.
- Bake until knife inserted in center comes out clean, about 45 minutes. Remove cups from water. Refrigerate until chilled; unmold.
Good for 6 servings.
Book: Betty Crocker's Southwest Cooking