Food Bazaar

Tuesday, February 02, 2010 4:50 PM / A Recipe from Back Home
Mexican Flan Makes: 12 I N G R E D I E N T S 1 cup of Bogopa Granulated Sugar 6 Bogopa Extra Large Eggs, well beaten 2 cans (28 ounces) of Bogopa Sweetened Condensed Milk 2 cans (24 ounces) of Bogopa Evaporated Milk 2 teaspoons vanilla extract 1 dash cinnamon I N S T R U C T I O N S Preheat oven to 350 degrees F. How to Caramelize Sugar Place the 1 cup of Bogopa Granulated Sugar in a heavy-bottomed saucepan and caramelize over medium heat. At first, swirl the pan over the heat, but do not stir (this will cause it to clump). After about 8 minutes, when the sugar has begun to liquefy, stir with a heavy spoon. When the caramel turns light brown, quickly (and carefully burns are painful) pour into a 2-quart, high-sided metal flan mold. Tip pan so caramel coats the bottom and up sides of mold. Work fast; caramel hardens quickly. 1. Coat tube pan with caramelized sugar. 2. Allow to harden, then place pan in a container with ice cold water until the caramelized sugar cracks. 3. Mix the other ingredients in order, stir well and pour in mold. 4. Place the mold in a pan with 2" hot water in a preheated oven. 5. Bake at 350°F for 1 hour or until firm. 6. Let cool, then invert and unmold. 7. Decorate with fresh berries or edible flowers, if desired.

Tuesday, February 02, 2010 4:50 PM / A Recipe from Back Home

Mexican Flan

Makes: 12

I N G R E D I E N T S

1 cup of Bogopa Granulated Sugar
6 Bogopa Extra Large Eggs, well beaten

2 cans (28 ounces) of Bogopa Sweetened Condensed Milk

2 cans (24 ounces) of Bogopa Evaporated Milk
2 teaspoons vanilla extract

1 dash cinnamon

I N S T R U C T I O N S

Preheat oven to 350 degrees F.

How to Caramelize Sugar

Place the 1 cup of Bogopa Granulated Sugar in a heavy-bottomed saucepan and caramelize over medium heat. At first, swirl the pan over the heat, but do not stir (this will cause it to clump). After about 8 minutes, when the sugar has begun to liquefy, stir with a heavy spoon. When the caramel turns light brown, quickly (and carefully burns are painful) pour into a 2-quart, high-sided metal flan mold. Tip pan so caramel coats the bottom and up sides of mold. Work fast; caramel hardens quickly.

1. Coat tube pan with caramelized sugar.

2. Allow to harden, then place pan in a container with ice cold water until the caramelized sugar cracks.

3. Mix the other ingredients in order, stir well and pour in mold.

4. Place the mold in a pan with 2" hot water in a preheated oven.

5. Bake at 350°F for 1 hour or until firm.

6. Let cool, then invert and unmold.

7. Decorate with fresh berries or edible flowers, if desired.