| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar, divided |
| 3 |
|
Eggs |
| 1/4 |
t |
Salt |
| 1 |
c |
Milk |
| 1 |
c |
Light cream |
| 1 |
t |
Vanilla extract |
| 4 |
t |
Coconut rum |
INSTRUCTIONS
A very smooth way to round up your meal. 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. 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). 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.
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:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”