Flan de arroz al limon (rice and lemon caramel custard)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk |
| 2 | cups | Single cream |
| 4 | tablespoons | Rice |
| Finely pared rind of 1 lemon | ||
| ¼ | ounce | Castor sugar |
| 6 | Egg yolks | |
| 55929 | 7. | Typed by Heiko Ebeling. |
Directions
Put the milk, cream, rice and lemon rind in a saucepan. Bring to the boil over low heat. Simmer gently for 1 hour, stirring occasionally.
Meanwhile, put ¾ of the sugar in a saucepan over moderate heat.
Shake the pan occasionally until the sugar begins to melt. Stirring, cook the syrup until it is a rich brown, being careful not to let it burn. Remove the pan from the heat and pour the caramel into a 2½-pint heatproof bowl. Turn the bowl around quickly so that the caramel coats the sides evenly. Set aside. Preheat the oven to 150C/300F/gas mark 5. In another bowl, beat the remaining sugar with the egg yolks. Remove the pan from the heat. Remove and discard the lemon rind. Stirring constantly, gradually add the beaten egg yolks to the milk and rice. Pour the mixture into the caramel-lined bowl.
Put the bowl in a baking tin filled with boiling water and bake for 30 minutes. Cool then chill the pudding in the refrigerator. When thoroughly chilled, turn out on to a serving dish.
"The Spanish prefer to end a meal with fruit and, consequently, there are not many recipes for desserts. In southern Spain the most common dessert is "flan", a caramel custard. This recipe is a pleasant variation."
Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600 Submitted By HEIKO EBELING On 05-28-95