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Tocino Del Cielo (Flan)
Desserts | Gluten-Free

This is "Tocina Del Cielo," also known as Flan, from a book called The Best From New Mexico Kitchens published by the New Mexico Magazine in 1978.  We love this simple, sweet treat that originated in Spain and Mexico.  Serve in small portions - it's quite rich.
 
1/2 cup sugar
6 egg yolks
2 egg whites
1  14-ounce can sweetened condensed milk
1  13-ounce can evaporated milk
1 teaspoon vanilla

Melt the sugar in a heavy pan, stirring constantly.  When syrup is light brown, pour quickly into an 8-inch or 9-inch square pan.  With a wood spoon, spread around evenly in bottom and on sides, tilting the pan as you work quickly.  Set this pan aside in a larger pan with about an inch of water in it.

Beat egg yolks and white together, then beat in sweetened condensed milk and evaporated milk along with the vanilla.  Pour over syrup in the square pan.  Cover with foil and bake at 350 degrees F. for about 45 minutes or until mixture has set.  Cool.  Slide knife around edges to loosen, then place platter over the top and invert.  Cut into small squares to serve.   Sometimes this dessert is cut into 1-inch cubes and served with toothpicks on a dessert tray.