Flan With Mixed Fruit Topping
Serves 16. Recipe is from Maria Darden.
For flan:
1 1/2 cups sugar
10 eggs
2 (14-oz.) cans condensed milk
2 cups whole milk
2 tsps. vanilla extract
For fruit topping:
Kiwi
Papaya
Blueberries
Raspberries
Ball Fruit-Fresh Produce Protector
Grand Marnier liqueur
1. Heat the sugar in a heavy small saucepan set to medium heat. Stir constantly to keep from burning the bottom. Stir until it caramelizes, turns brown and glasslike but still liquid. Carefully pour the hot liquid into a high-sided, 8-inch baking pan, swirling the sugar around to coat the bottom and sides of the pan. Set the pan in a bain marie (about an inch of water in a 9x13-inch baking dish).
2. In a mixing bowl beat the eggs, condensed milk, whole milk and vanilla. Add this mixture to the cookie tin or baking pan and bake in the bain marie for 90 minutes at 350 degrees or until a toothpick comes out clean. Let the flan cool completely and chill in the refrigerator.
3. To make topping, chop the fruit, add a little Fruit-Fresh and a little Grand Marnier, stir and refrigerate until ready to serve.
4. To serve, invert the pan onto a rimmed dish and top with fruit.
Note: Maria Darden makes her flan in an 8-inch round cookie tin so, if she wishes, she can put the lid on and give the flan as a gift.
