Flan de Vainilla

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* Exported from MasterCook *

 

Flan de Vainilla

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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CARAMEL

2 cups sugar

CUSTARD

2 large eggs

2 egg yolks

1 cup sugar

7 ounces evaporated milk

7 ounces sweetened condensed milk

3 ounces heavy cream

2 teaspoons vanilla extract

1 tablespoon anisette

1 tablespoon spiced rum such as Captain Morgan

 

Preheat the oven to 350.

Set out eight ramekins, about 6 ounces each.

To make the caramel; Place the sugar in a heavy bottomed saucepan over medium

heat. As it begins to liquefy and bubble, swirl the pot to ensure even

browning. When all the sugar is turned to liquid and the mixture is an amber

color, about 10 minutes, remove the caramel from the heat. Using a small metal

ladle or long-handled measuring spoon, pour about 2 tablespoons of the caramel

into each ramekin. Be careful - the mixture is very hot. Turn and rock each

ramekin while the caramel is still liquid, coating as much of the sides as you

can. Allow to cool before filling.

To make the custard: Beat the eggs and egg yolks together, no more than is

necessary to mix. Stir in the sugar, and let the mixture rest until all bubbles

have disappeared. In a separate bowl, combine the evaporated milk, condensed

milk, heavy cream, vanilla extract, anisette, and spiced rum. Gently stir this

into the egg mixture, then let it rest a few minutes until the sugar is

dissolved. Stir gently again, then ladle into the ramekins.

Fill a large, shallow roasting pan with warm water. Place the ramekins in the

waterr, making sure they're 2/3 deep in the water.

Bake about 45 minutes or until the custards are just set. The centers will

jiggle when tapped or shaken. Do not allow the oven temperature to climb over

350 degrees, or the custard will curdle.

Remove from the oven and let cool at least 30 minutes. To serve the custard,

run a thin knife around the edge of each ramekin to loosen, then invert onto a

plate. Serve with whipped topping, if desired.

 

Description:

" Detroit Free Press 10-27-99 "

Source:

" Casa Salsa, Miami Beach "

 

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Per serving: 481 Calories (kcal); 10g Total Fat; (19% calories from fat); 6g

Protein; 92g Carbohydrate; 130mg Cholesterol; 78mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 6

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0