{"id":56,"date":"2008-06-14T09:17:20","date_gmt":"2008-06-14T16:17:20","guid":{"rendered":"http:\/\/the-yees.com\/wordpress\/?p=56"},"modified":"2008-06-14T09:17:20","modified_gmt":"2008-06-14T16:17:20","slug":"mexican-flan","status":"publish","type":"post","link":"https:\/\/the-yees.com\/wordpress\/?p=56","title":{"rendered":"Mexican Flan"},"content":{"rendered":"<p>Ingredients:<\/p>\n<ul>\n<li>3\/4 + 1\/2 cup sugar<\/li>\n<li>4 cup milk<\/li>\n<li>8 eggs<\/li>\n<li>1 + 1\/2 tsp vanilla<\/li>\n<\/ul>\n<p>To carmelize sugar, in small heavy skillet heat 1\/2 cup sugar over medium heat until sugar begins to melt (do not stir).  Cook and stir 4-5 minutes more or until it turns a rich brown.  Remove from heat and immediately pour caramelized sugar into an oval 3 qt shallow casserole (approx 9 x 13), quickly rotate dish so sugar coats the bottom and sides evenly.<\/p>\n<p>Meanwhile, beat eggs, sugar, milk and vanilla.  Pour into pan, place caramelized dish in a larger baking pan filled with hot tap water.  Bake, uncovered in a preheated 325 F oven for 80 minutes or until a knife inserted half-way between the center and edge comes out clean.  Remove dish, cool flan on rack.  Cover and place in the fridge.<\/p>\n<p>To unmold flan, loosen edges with a spatula.  Slip end of spatula down sides to let air in.  Invert flan onto a serving platter.  Spoon caramel mixture that remains in dish on top.<\/p>\n<p>Flan makes 12 servings.  For 6 servings, half recipe and bake in 8 in round pan 30 &#8211; 35 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 3\/4 + 1\/2 cup sugar 4 cup milk 8 eggs 1 + 1\/2 tsp vanilla To carmelize sugar, in small heavy skillet heat 1\/2 cup sugar over medium heat until sugar begins to melt (do not stir). Cook and stir 4-5 minutes more or until it turns a rich brown. Remove from heat and&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[23,22,9],"class_list":["post-56","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-carmel","tag-custard","tag-dessert"],"_links":{"self":[{"href":"https:\/\/the-yees.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/56","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/the-yees.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/the-yees.com\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/the-yees.com\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/the-yees.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=56"}],"version-history":[{"count":0,"href":"https:\/\/the-yees.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/56\/revisions"}],"wp:attachment":[{"href":"https:\/\/the-yees.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=56"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/the-yees.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=56"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/the-yees.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=56"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}