1 - 10 of 10 for mexican flan

In a blender, beat eggs. Add condensed milk, water and vanilla. Blend all together until creamy. In a non-stick skillet, melt sugar at a low ...

Beat eggs slightly; add sugar and salt. Blend in milk and vanilla. Sift brown sugar into bottom of eight 5 ounce custard cups or a 1 1/2 quart baking ...

First brown 3 to 5 tablespoons sugar in pan. Pour into pre-coated spring form pan. Set aside. 1 can evaporated milk 1 can condensed milk 1 (8 oz.) ...

Beat eggs until yolks and whites are well blended. Add granulated sugar and salt. Beat in evaporated milk and vanilla. Sprinkle brown sugar into ...

Melt sugar in a skillet until light brown, pour into a pie pan (glass). Blend milks, eggs and vanilla (don't over blend), pour into pie pan. Put ...

Caramelize sugar; pour into pie dish and swirl onto sides and all over bottom. Mix all other ingredients together in food processor; do not over whip ...

Preheat oven to ... cover. Refrigerate overnight. Before serving, run knife around edge of flan to loosen, then turn out onto a small platter. Serves 12.

In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into ...

Heat sugar in ... the center comes out clean. Allow to cool thoroughly and unmold onto rimmed serving plate. Bathe portions of flan with liquid caramel.

Preheat oven to 325 degrees. Set two 6-cup savarin (or ring) molds in large baking pan. Pour in enough boiling water to come halfway up sides. Set in ...


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