CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Grains |
|
|
4 |
Servings |
INGREDIENTS
3/4 |
c |
Sugar, divided |
3 |
|
Eggs |
1/4 |
ts |
Salt |
1 |
c |
Milk |
1 |
c |
Light cream |
1 |
ts |
Vanilla extract |
4 |
ts |
Coconut rum |
INSTRUCTIONS
A very smooth way to round up your meal.
1. In a small saucepan, over medium heat, melt 1/2 cup sugar, stirring
constantly until it is light brown in color. Pour immediately into buttered
custard cups or a baking dish; set aside.
2. In a large bowl, beat together eggs and remaining sugar until mixture is
lemon-colored. Gradually beat in milk, cream, and vanilla. Pour into your
caramel-lined baking dish(es).
3. Place dish(es) in a pan of boiling water and bake at 350F for about 40
minutes or until knife inserted off-center comes out clean. Allow custard
to cool and then refrigerate until well chilled.
4. To serve, loosen the edge of the custard from the baking dish and invert
onto a serving dish. Sometimes you may need to gently tap on the bottom of
the dish to get the flan to come free. Once the flan has been inverted onto
a dish, drizzle 1 tsp of coconut rum over it and serve.
Posted to The Gourmet Connection Recipe Page Newsletter 09 Feb 97 by
Gourmet Connection <capco@norwich.net> on Feb 09, 1997.
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