Celebrating Cinco de Mayo: Flan

Try this custard-like dish with your Mexican fiesta. Have the children follow the directions closely so that it comes out the correct texture.

Ingredients:

sugar syrup:
2/3 cup granulated sugar
1/3 cup boiling water

flan:
2 cups milk
2 cups heavy whipping cream
2/3 cup granulated sugar
6 egg yolks
4 large eggs
1/4 teaspoon orange extract
1 teaspoon vanilla

Directions:

Grease a shallow 2 quart pan, chill. Melt sugar in a pot over medium heat. The sugar will caramelize to a rich golden brown, 30-40 minutes. Do not stir the sugar as it melts but occasionally shake the pot. Slowly add the boiling water, stirring briskly to dissolve the caramelized sugar. Simmer, uncovered 8-10 minutes until the consistency of syrup. Pour into the chilled pan. Preheat the oven to 325°F. In a saucepan, combine the milk, heavy cream, and sugar. Bring to a simmer over medium-low heat, stirring occasionally. Beat the egg yolks and eggs until frothy. Add about a cup of the hot cream to the eggs to temper the eggs. Stir the egg-cream mixture into back into the pan with the rest of the cream. Stir constantly, 1 minute. Remove from the heat, cool slightly. Stir in the orange extract and vanilla. Pour into the pan. Set the mold in a shallow baking pan and pour in enough hot water to come halfway up the flan pan. Bake uncovered 1-1/2 hours or until a toothpick inserted near the center comes out clean. Remove from the oven. Remove the flan from the water bath and cool 1 hour. Refrigerate until firm, 4-5 hours. To invert the flan, dip the mold quickly in hot water, then turn out on a dessert plate, the caramel syrup should drip over the flan.

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