| 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 <reneemarsh@worldnet.att.net>
on Mar 30, 1998
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