This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cuban Flan
- add review
- #33775
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 cans (12 ounce size) evaporated milk
3 cups sugar
2 teaspoons vanilla extract
1 cup water
8 eggs
directions
In small frying pan, melt down 1 cup of sugar until golden brown. Be careful not to melt too quickly or burnt taste will result. Pour in and around large mold.
Using blender place 4 eggs and beat slightly; add 1 cup sugar and beat again.
Turn off for a moment to add 1 can of milk and 1/2 cup water from rinse can. Add 1/2 of the vanilla and beat without frothing. Pour into caramelized mold. Repeat again with other half of ingredients.
Place in baking pan with 1 inch of water in pan. Cook about 1 hour at 350 degrees F. Test by inserting sharp knife. If it comes out clean it's done. Let cool and refrigerate.
Before serving, press down around edges with a knife. Invert mold onto platter so that caramelized sugar oozes over it.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
see more cuban recipes
reviews & comments
September 14, 2008
The recipe is quick (aside from carmelizing the sugar) and especially easy using the blender. I used a 2 quart Pyrex casserole dish, which is a perfect mold, but one has to be careful because it will be filled to the brim. It also took 1 hour 10 minutes to cook.
February 9, 2006
luvd it