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Title: Flan De Vainilla
Yield: 1

Ingredients

  ----------------------------CARAMEL-----------------------------------
      2 c  sugar
 
  ----------------------------CUSTARD-----------------------------------
      2 lg eggs
      2    egg yolks
      1 c  sugar
      7 oz evaporated milk
      7 oz sweetened condensed milk
      3 oz heavy cream
      2 ts vanilla extract
      1 tb anisette
      1 tb spiced rum such as captain
           -morgan

Instructions

Preheat the oven to 350 degrees.

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 metal
measuring spoon, pour about 2 tablespoons of the caramel in 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 halfway with warm water. Place the
ramekins in the water, making sure they're two-thirds deep in 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.

Makes 8 servings.

From Casa Salsa, Miami Beach

Tested by Susan Selasky for the Free Press Test Kitchen

Per serving: 3849 Calories (kcal); 83g Total Fat; (19% calories from fat);
47g Protein; 739g Carbohydrate; 1041mg Cholesterol; 625mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat;
47 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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