is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here).
had this to say:
Filipina lady that worked for me many years
ago used to make this dish during the holidays.
If you have never tasted it, you should. I have
never tried this recipe but it looks very much
cup granulated sugar
2 Tblsp. water
12 egg yolks
2 (12 oz.) cans evaporated milk
14 oz. can sweetened condensed milk
1 tsp. vanilla extract
the sugar and water in a small saucepan. Bring
the mixture to a boil, stirring constantly
to dissolve the sugar. Continue to cook over
moderate heat without stirring until the mixture
has turned amber in color. This usually takes
about 8 to 10 minutes.
the caramel into a 1 1/2-quart baking dish,
tilting the bowl to evenly coat the bottom
and sides of the bowl. Be sure to exercise
care to avoid burns.
the oven to 325ºF.
the egg yolks, evaporated milk, sweetened
condensed milk, and vanilla in a large mixing
bowl. Strain the mixture slowly while pouring
it into the caramel-lined baking dish.
the dish in a larger baking pan and fill the
pan with enough water to cover up to one-third
of the side of the bowl.
for 75 to 90 minutes, or until the custard
is set and wiggles only slightly at the center
of the bowl when shaken.
the custard from its water bath and let cool
for 1 hour, then refrigerate overnight.
serve, run the tip of a knife around the sides
of the custard to loosen it from the bowl.
Briefly dip the bottom of the bowl in hot
water to facilitate loosening its grip from
the bowl. Invert the bowl onto a serving plate,
letting the caramel run and puddle attractively
on the top and sides of the flan.
8 - 10