Giving Thanks Thanksgiving Recipes And History, From Pilgrims To Pumpkin Pie

FOUR-MILK FLAN Serves 12 1 1/2 (1.5) cups sugar 1 14-ounce can sweetened condensed milk 2 12-ounce cans evaporated milk 1 cup regular milk 1/2 (.5) cup half-and-half 4 large eggs 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Preheat the oven to 350F. Heat a large light-colored skillet over medium heat. When the pan is hot, reduce the heat to low and add the sugar. Cook, stirring occasionally, until the sugar is melted and amber-colored, about 10 minutes. Immediately and carefully pour this syrup into a shallow 2-quart baking dish and set aside to cool. Place the remaining ingredients in the bowl of a mixer. Beat on medium speed for 5 minutes. Pour this mixture over the cooled syrup. Place the baking dish in a larger pan, set it in the center of the oven, and pour water into the larger pan to come about halfway up the sides of the baking dish holding the flan. Bake until the top is golden brown and the custard is somewhat set, 45 to 60 minutes. (The flan will jiggle when first out of the oven but get firmer after refrigeration.) Remove from the oven and cool completely. Refrigerate the flan until firm or overnight. Unmold onto a serving platter and scrape any remaining syrup from the pan onto the flan. Slice to serve.Oliver, Sandra L. is the author of 'Giving Thanks Thanksgiving Recipes And History, From Pilgrims To Pumpkin Pie', published 2005 under ISBN 9781400080571 and ISBN 1400080576.