Peruvian Flan
Revised this after reading the guppy gourmet's review and made it twice myself and like it now with the caramel revision. a peruvian dessert adapted from fooddownunder.com. flan should be made a few days ahead to set up properly and any fruit you like will work for the garnish. the directions do not include the last chilling time. i am not a kahlua person, but wonder if two tablespoons or more of kahlau and 1/4 teaspoon of almond extract would be an option that other people would like. Frangelico might be good, too. Or cinnamon-although that might turn it a strange color?
Steps
To prepare sauce , put medium size heavy skillet over medium heat for 40 seconds.
Keep burner at medium , add sugar to the pan and stir with the back of a wooden spoon , keep sugar moving constantly until sugar is completely melted and a rich medium brown color --between 9 and 10 minutes.
Immediately - and carefully - pour hot sauce into ovenproof pie plate or 9 inch round baking pan , gently moving dish so sauce covers bottom and sides.
It is unnecessary to grease the pie dish.
Let cool completely-about 40 minutes.
To prepare the custard for the flan.
Preheat oven to 350 degrees and notice that for step 11 you will need to have boiling water.
Stir eggs in a medium sized bowl.
Slowly add condensed milk , then evaporated milk.
Add vanilla , blending well.
Pour flan mixture into ovenproof dish that you have already coated with caramel.
Carefully place filled dish into a larger baking pan.
Pour in enough hot water to reach about halfway up dish.
(this water bath process is .
Ingredients
sugar, eggs, condensed milk, evaporated milk, vanilla extract, strawberries, maraschino cherries, raspberries