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My Best Recipe

A Flan for All Seasons and All Tastes

January 15, 1987

"This recipe for flan is different from the ordinary in that it's thick and cheesecake-like," Mary Agabon writes. "It's so easy to make that we serve it regularly, not just for special celebrations but for an everyday dessert craving. A small slice goes a long way."

RICH AND CREAMY FLAN

1/2 cup sugar

12 egg yolks

2 (14-ounce) cans sweetened condensed milk

2 (13-ounce) cans evaporated milk

Grated peel of 1 lime

Melt or caramelize sugar in heavy pan until golden brown. Pour into bottom of 2-quart dish. Stir together egg yolks, condensed milk, evaporated milk and lime peel. Mix until well blended. Strain into prepared dish. Bake in bain marie pan at 350 degrees 1 hour or until custard is set. Cool or chill to set. Garnish with lime peel, if desired. Cut in thin slices. Makes 12 to 15 servings.

--MARY AGABON

Los Angeles

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