Flan




Ingredients

  • ¼ cup sugar, plus ¾ cup sugar
  • 4 drops lemon juice
  • 2 cups milk
  • 1 teaspoon vanilla
  • 4 eggs

Procedure

  1. Preheat oven to 350°F.
  2. In a small saucepan, heat ¼ cup sugar and drops of lemon juice over low heat until mixture is dark brown, like caramel syrup. (Don't worry if syrup burns a little.)
  3. Pour into a flan mold (oven-proof straight-sided souffle dish or individual molds work nicely), covering all sides and bottom with the sugar syrup.
  4. Place in the refrigerator while preparing flan.
  5. Bring milk and vanilla to a boil in a small pot over low heat.
  6. In a separate mixing bowl, combine the eggs and ¾ cup sugar, beating well.
  7. Slowly add the egg and sugar mixture to the boiled milk.
  8. Pour into refrigerated mold. Place flan mold into a larger baking dish. Add water to a depth of about one inch, and carefully place in the oven.
  9. Bake 35 to 40 minutes. Flan is done when knife inserted in the center comes out clean.
  10. Cool and remove from mold. Serve chilled.
Serves 4 to 6.
Carnavales (kar-nah-VAH-lays; Carnival) is an elaborately celebrated national holiday that takes place a few days before Lent. It is the last opportunity for people to drink and dance before the fasting period of Lent begins, when such activities are not allowed. During these few days, some practice native traditions of rounding up wild game to present to a priest or mayor, who in return provides chichi and cocoa leaves. The offering of the animals dates back several hundred years to the Incas, who used to give offerings of food to the gods in hope for a good harvest. Papas a la huancaína (potatoes with cheese) is a popular meal during Carnival.


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