When I host a Mexican-themed meal, I often serve this authentic dessert. I appreciate the make-ahead convenience…guests love the cool, creamy texture. —Nanette Hilton, Las Vegas, Nevada
- 2 cups sugar, divided
- 3-1/2 cups whole milk
- 6 eggs
- 1/2 teaspoon salt
- 3 teaspoons vanilla extract
- In a heavy saucepan over medium-low heat, cook 1 cup sugar until melted, about 20 minutes. Do not stir. Reduce heat to low; cook 5 minutes or until syrup is golden brown, stirring occasionally. Quickly pour into an ungreased shallow 10-in. round baking dish, tilting to coat bottom of dish. Place dish in a large baking pan; let stand 10 minutes. Preheat oven to 325°.
- In a large saucepan, heat milk until bubbles form around sides of pan. Remove from heat. In a large bowl, whisk eggs, salt and remaining sugar. Stir 1 cup warm milk into egg mixture; return all to the pan and mix well. Stir in vanilla. Slowly pour into prepared baking dish.
- Add 3/4 in. hot water to the large baking pan. Bake 35-40 minutes or until center is just set (mixture will jiggle). Remove flan to a wire rack; cool 1 hour. Chill overnight. Run a knife around edge to loosen; invert onto a rimmed serving dish. Yield: 8 servings.
Originally published as Giant Flan in Taste of Home April/May 2010, p73
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