| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 12 | Servings | |
INGREDIENTS
| 1 | qt | Half & half |
| 2 | c | Sugar, divided |
| 1/2 | c | Water |
| Speck of cream tartar | ||
| 9 | lg | Eggs |
| 1/3 | c | Kahlua |
| 1 | tb | Vanilla extract |
| 1 | ts | Ground cinnamon |
| Speck of salt |
INSTRUCTIONS
Preheat Oven 350 F. Scald half and half in saucepan until bubbles form around edges, about 4 min Remove from heat and set aside. Place 1 cup sugar, the water, and cream tartar in skillet and cook over med. heat for 15 to 25 minutes. Watch the carmel closely, it should be a rich golden brown. Pour immediately into a large 12x6x3 inch loaf pan. spread evenly over bottom of pan. Place pan in fridge to harden for about 15 minutes. In large mixer bowl, beat the eggs thill frothy: don't overbeat. Add scalded half and half and remaining 1 cup sugar, Kahlua, vanilla, cinnamon and salt. Blend well on low speed. Do not allow bubbles to form. Pour custard into loaf pan and harden sugar mixture. Set pan into a pan of hot water (water should be half way up sides of loaf pan) bake for 1 1/4 hrs. Remove the flan from the water bath, allow to cool, then chill over night or up to 2 days. To serve loosen edges with knife and invert onto lipped dish. Cut into slices and spoon some of caramel sauce over each serving. This creamy custard is a family favorite submitted by marina Posted to MM-Recipes Digest by Marsh Farms <[email protected]> on Mar 30, 1998
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