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Recipe for family meals :

Classic Mexican Flan
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

1/2 cup Sugar
1 can Sweetened condensed milk
1 cup Milk
3 eggs
1/2 teaspoon Almond extract
1 teaspoon Vanilla extract

Method
  • 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 a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens.
  • Heat oven to 325º.
  • Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well.
  • Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch.
  • Bake for 1 hour. Remove from oven and remove mold from water.
  • Cool and then refrigerate up to 2 days.
  • Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard.

Serves 8

Martin James

 
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