--Flan= creme cramel

I think now it's time for desserts after firing our tongues by the HOT spicy mexican food

the most famouse mexican desserts is " FLAN" or you can call it creme cramel as people know it

I think it's the perfect dessert cooling our BURNED tongues :D





INGRIDENTS:

***1/3 cup of sugar

***1 can of evaporated milk .

*** 1 teaspoonful of vanilla

*** 1/4 cup of sugar

***2 eggs


PROCEDURES:

Heat a 9 inch pie plate of flan pan in a 200 degree oven.

Boil several cups of water in a kettle (used for the bain-marie)

In a heavy sauce pan heat 1/3 cup sugar on medium heat.

Remove the pie plate from the oven and place it near the sugar heating on the stove.

Start stirring the sugar when it begins melting then stir constantly until it turns into a golden brown liquid.

Quickly pour the caramel into the warmed pie plate and tilt the plate to coat the bottom and sides.

You should Work quickly as the sugar hardens within seconds.

Set plate aside.

AND In a medium size bowl add the eggs and the 1/4 cup sugar.

Mix until well blended but not frothy.

Add the milk, vanilla and salt and mix again.

Pour into caramel coated plate.

Place flan into a larger pan such as a roasting pan and put in a 320 degree oven. Add hot water up to 1 - 2 inches up the side of the flan plate.

Bake uncovered for 55 minutes.

Cool and then refrigerate for at least two hours before serving.

Take a sharp knife and cut around the edge of the flan to release it from the dish.

Lay a plate with a lip on top of the custard. Holding both plates tightly together flip them over.

The flan should release into the plate. If the custard needs encouragement shake it gently. It should release.

The caramel sugar topping will flow down the sides of the flan which is why the dish should have a good sized lip.

Slice and serve on individual plates. Top each slice with caramel sauce and garnish with a couple of strawberries.

IT'S the perfect finish to a HOT Mexican dinner.