Name: Brandied Caramel Flan
Ingredients: 3/4 c Sugar; 2 c Milk; 2 c Light cream; 6 Eggs; 1/2 c Sugar; 1/2 ts Salt; 2 ts Vanilla extract; 1/3 c Brandy; Boiling water

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts, Mc calls	1	Servings

INGREDIENTS

3/4	c	Sugar
2	c	Milk
2	c	Light cream
6		Eggs
1/2	c	Sugar
1/2	ts	Salt
2	ts	Vanilla extract
1/3	c	Brandy
		Boiling water

INSTRUCTIONS

CUSTARD
1. Place 3/4 cup sugar in large, heavy skillet Cook, over medium heat,
until sugar melts and forms a light brown syrup. Stir to blend.
2. Immediately pour syrup into heated, 8 1/4-inch-round, shallow baking
dish. Holding dish with pot holders, quickly rotate, to cover bottom and
sides completely. Set aside.
3. Preheat oven to 325 F.
4. Make Custard: In medium saucepan, heat milk and cream just until bubbles
form around edge of pan.
5. In large howl, with rotary beater, beat eggs slightly. Add sugar, salt,
and vanilla. Gradually stir in hot milk mixture and brandy. Pour into
prepared dish.
6. Set dish in shallow pan; pour boiling water to 1/2-inch level around
dish.
7. Bake 35 to 40 minutes, or until silver knife inserted in center comes
out clean. Let custard cool, then refrigerate, 4 hours or overnight.
8. To serve: Run small spatula around edge of dish, to loosen. Invert on
shallow serving dish; shake gently to release. The caramel acts as sauce.
Makes 8 servings.
Posted to recipelu-digest Volume 01 Number 317 by "Diane Geary"
<[email protected]> on Nov 27, 1997

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”