Arne Adolfsen <email@example.com> posted the following
recipe to soc.motss in July 1997.
It was from Diana Kennedy's recipe:
- Dump half a cup of sugar into a heavy-bottomed saucepan and
turn on the heat to medium-high. When the bottom layer of
sugar has melted and started to color, turn the heat up to high
and stir continuously with a wooden spoon until all of the
sugar is melted and a bit frothy and is a uniform medium brown.
Pour the syrup into a mold — I used 9" Pyrex pie pans — and
swirl around so that the caramel completely covers the bottom
and comes partway up the sides. Set aside and let cool
- Pour a quart of whole milk into a saucepan, add half a cup
of sugar and a vanilla bean, and turn the heat to medium.
Bring the milk to a simmer and cook gently for around 15 minutes.
You should boil the milk down by around a cup. Set aside and
let cool completely.
- Put four whole eggs and six egg yolks into a large bowl and
mix with a fork. Add the cooled milk and mix thoroughly, then
strain through cheesecloth or a fine-mesh strainer into a bowl.
(Retrieve the vanilla bean, rinse with cold water, and dry on
paper towels if you'd like to reuse it for something else.)
Pour the eggs 'n' milk into the prepared mold. Place the mold
into a larger pan and fill with boiling water to about halfway
up the sides of the mold. Place into a preheated 350F oven
and cook for two hours or until a toothpick stuck in the center
comes out clean. Take out of the oven and place on a rack and
cool. When at room temperature, wrap with plastic wrap and
- To serve, bring the flan back to room temperature. When the
caramel has become completely liquid again, place a large plate
over the flan and invert. Slice into eight slices.
Serves eight normal people.
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