Copied By: LEHEY_GREG @ESSG
   SENT: 89-06-27  15:01
   FROM: DAMARIO_LINDA @BOSTON
     TO: DL.COSIG @ESSG
SUBJECT: COSIG: Mexican Dessert: FLAN
In Reply to: 89-06-19  15:46  FROM WHEATLEY_DIANE @SCREG
         COSIG:MEXICAN DESSERT?

RUM FLAN

1/4 cup sugar                          1/3 cup sugar
2 1/4 skim milk                        1/4 cup dark rum
1 (12-ounce) can evaporated skim milk  Lime slices (optional)
1 (5-inch) vanilla bean                Lemon slices (optional)
5 eggs                                 Mint sprig (optional)

Sprinkle 1/4 cup sugar evenly in a small, heavy skillet; cook over
medium-high heat, stirring constantly, until sugar melts and forms a
light brown syrup.  Immediately pour into a 3-quart souffle dish,
tilting dish in all directions so sugar mixture evenly coats bottom of
the dish.  Set aside to cool and harden.

Combine skim milk, evaporated milk, and vanila bean in a medium
saucepan.  Cook mixture over medium heat until bubbles form around
edge of pan.  Remove from heat; discard vanilla bean.

Combine eggs, 1/3 cup sugar and rum; beat well with a wire whisk.
Gradually add hot milk, stirring constantly.  Pour mixture into
prepared dish;  cover with aluminum foil.

Place dish in a 13- x 9- x 2-inch baking pan; add warm water to baking
pan to the depth of 1 inch.  Bake at 350 degrees for 1 1/2 hours or
until a knife inserted near edge of flan comes out clean.  Remove dish
containing flan from water, and let cool, uncovered on a wire rack.
Cover and chill about 8 hours.

Carefully run a knife around edge of flan.  Invert flan onto a serving
platter by placing platter on top of the souffle dish and during the
dish unside down.  Garnish with lime and lemon slices and mint sprig,
if desired.

Yield: 8 servings (about 164 calories per wedge).
From Cooking Light August 1987

My brother was hooked on a more traditional recipe, before I
tempted him with this lighter version.

------------------------ ORIGINAL  ATTACHMENT ------------------------
   SENT: 89-06-19  15:46
   FROM: WHEATLEY_DIANE @SCREG
     TO: DL.COSIG @ESSG
SUBJECT: COSIG:MEXICAN DESSERT?
Greetings,

I am serving Sour Cream Chicken Enchilada's (recipe courtesy
of COSIG!) with all of the Mexican trimmings to a group of
eight on Saturday night.

I need suggestions for Mexican desserts to complete my menu.
Since I am usually so full by the end of dinner when I eat out
at a Mexican restaurant, I don't remember what they offer!

Thanks,
Diane