1 cn Evaporated milk
1 cn Sweetened condensed milk
2 c Sugar
1/4 c Water
1 tb Vanilla extract
1/2 Lemon; juice only
8 Eggs
Preheat oven to 375 . Mix eggs, condensed milk,
evaporated milk, 1 cup of the sugar, vanilla and lemon
juice in large bowl. Mix well, no solids allowed, and
the sugar must blend very evenly. (Add a little bit of
Amaretto or Bailey's Irish Cream if you feel
adventurous, or a little softened cream cheese). In a
meat loaf or bread mold, put the remaining 1 cup of
sugar and the water tilt the mix so that becomes a
syrupy mix. Heat on high, watching it and moving it
every once in a while to spread the heat evenly. When
it starts to turn brown, take it off the heat. The
syrup should be a medium caramel color. Put it in the
freezer and let it set. After the caramel sets, pour
in the flan mixture you made in the bowl. Cover TWICE
and seal well with aluminum foil. Put the mold inside
another larger pan (double boiler) and fill the middle
with water so that it almost reaches the edge of the
inside mold. It is VERY important to seal the top of
the mold; if steam or hot air gets inside the flan
will not come out creamy and firm (it will look like
swiss cheese on the outside). Set oven to BAKE and
cook for 1 hour. Turn oven off and let it cool, then
take the flan out, remove from the larger pan and put
it in the fridge to cool. Ought to serve 8 or so, but
I've seen it serve 1 over 3-days. It will last quite a
bit as long as it is refrigerated. +++++DON'T FORGET
TO SEAL THE PAN REALLY WELL! (BOOM! DIET'S DEAD!)
Recipe from Juan Jiminez, GEnie Shared by Barb Day.
