Cooking For 1966 MEXICAN FLAN
(By
CELIA TIMMS)
A cold sweet similar to the old fashioned caramel custard is called Mexican flan. Ingredients: 8 eggs 2/3 cup sugar 1 teaspoon salt 2 tins evaporated milk 2 teaspoons vanilla 1 tablespoonful brandy l cup packed light brown sugar Method: Preheat the oven to 325. Beat the eggs well
and add the sugar and salt and continue beating until light and creamy. Add the evaporated milk, vanilla and brandy, and blend well. Put the brown sugar in the bottom of a round baking tin and gently pour the custard over the top of it. Place in a shallow baking pan with hot water and bake for one hour. Do not cover. When firm remove from oven and put in refrigerator overnight. Turn on to serving platter and serve with flavoured whipped cream.
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https://paperspast.natlib.govt.nz/newspapers/CHP19661024.2.15.6
Bibliographic details
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Press, Volume CVI, Issue 31198, 24 October 1966, Page 2
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140Cooking For 1966 MEXICAN FLAN Press, Volume CVI, Issue 31198, 24 October 1966, Page 2
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This newspaper was digitised in partnership with Christchurch City Libraries.
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