Classic Mexican Flan

Ingredients:

1/2 c. granulated sugar
1 (14 oz.) can sweetened condensed milk
1 c. milk
3 lg. eggs
Yolks of 3 lg. eggs
1/2 tsp. almond extract
1 tsp. vanilla extract


Preparation:

In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4-cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325 degrees.
Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to a depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. 8 servings.

This rich, caramel custard makes a delicious finale for any traditional Southwestern meal. Its do-ahead feature makes it great party fare too!

Bourbon-Orange Pecan Pie

Ingredients:
1 Butter Pie Crust Dough disk
1 cup (packed) golden brown sugar1 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggs
3 tablespoons finely chopped candied orange peel
3 tablespoons bourbon
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves (about 9 1/2 ounces), toasted


Preparation:
Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
Preheat oven to 375°F. Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer pie crust to rack. Maintain oven temperature.
Whisk brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in candied orange peel, 3 tablespoons bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.)
Serve pie warm or at room temperature.

Enjoy!