Flan al conac
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Milk |
| 4 | Eggs | |
| 1¾ | cup | Sugar |
| ⅔ | teaspoon | Vanilla extract |
| ⅓ | teaspoon | Nutmeg |
| ⅓ | teaspoon | Cinnamon |
| ⅓ | teaspoon | Ground allspice |
| 3 | tablespoons | Cognac |
| 1 | pinch | Salt |
Directions
1. Preheat oven to 350F.
2. Scald the milk, but don't boil. Set aside to cool.
3. Beat the eggs well w/ ¼ cup sugar, vanilla, nutmeg, cinnamon, allspice, Cognac, & salt. Whisk in cooled milk.
4. Place 1-½ cups sugar w/ water to cover in heavy, non-tin-lined saucepan. Cook over high heat w/o stirring until mixture attains rich, golden caramel color.
5. Remove from heat & distribute caramel evenly among four 6-oz. ramekins.
Swirl the cups to coat the sides & bottom of each dish. Work carefully--molten caramel is extremely hot.
6. Once the carmel has cooled, ladle the custard mixture into the cups & place the cups in a shallow roasting pan w/ 1 inch of boiling water. Bake in oven 1 hour. or until inserted skewer comes out clean. Cool completely before serving. To unmold, invert ramekins over deep dishes & shake until free.
CASA ROMERO
GLOUCESTER ST.; BOSTON
BEV:CARTA BLANCA OR DOS EQUIS
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .