| 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.
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”