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Active Time: 20 Minutes
Total Time: 1 Hour 20 Minutes
Yield: Serves 8
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| Flan is the most popular dessert in almost every Spanish taberna, as well as in Portuguese tascas, where a little port or orange zest is sometimes added to flavor the custard base. Usually the custard is caramelized -- that is, baked in ramekins or custard cups that have been lined with caramel to create a sweet, golden sauce. |
RECIPE INGREDIENTS
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DIRECTIONS
In a saucepan over medium-high heat, combine the orange zest, milk, cream and cinnamon stick. Heat until small bubbles appear at the edge of the pan, then remove from the heat. Let stand for 1 hour to develop the flavors.
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In a small, heavy saucepan over low heat, combine 1 cup of the sugar and the water. Stir until the sugar dissolves. Bring to a boil over high heat. Boil, without stirring, until the liquid is golden brown, 6-8 minutes. Carefully pour the hot syrup into the bottoms of eight 1-cup ramekins or custard cups, immediately tilting and swirling the dishes to coat the bottoms and sides with the caramel. Place the dishes in a large baking pan. Set aside. Preheat an oven to 325 degrees F.
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Strain the cream mixture through a sieve into a clean saucepan. Warm over medium-high heat until tiny bubbles appear along the edge of the pan. (Do not allow to boil.)
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Meanwhile, in a bowl, whisk together the whole eggs, egg yolks and the remaining 1 cup sugar until frothy. Gradually beat in the hot cream mixture, a little at a time. Stir in the vanilla, and then the wine, if using. Strain the mixture through a sieve into the caramel-lined dishes, dividing it evenly.
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Pour hot water into the baking pan to reach halfway up the sides of the custard cups. Cover the pan with foil and place in the oven. Bake until a knife inserted in the center of a custard comes out clean, about 30 minutes.
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Remove the baking pan from the oven and remove the dishes from the pan. Let cool for 30 minutes, then cover and refrigerate until well chilled.
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Just before serving, carefully run a knife around the inside edge of each custard and invert into individual shallow dessert bowls. Pour any extra caramel in the dishes over the custards and serve.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 8
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| Carbohydrates, Total: |
58g |
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