Receta de flan antigua

9 Servings

Ingredients

Quantity Ingredient
⅔ cup Gran. sugar ( for caramel )
¼ cup Drk brn sugar (for caramel)
5 Eggs
2 Egg yolks
4 cups Half & half
¼ teaspoon Salt
1 cup Sugar
1 tablespoon Vanilla extract
*RUM AND BRANDY SYRUP*
1 cup Granulated sugar
6 ounces Water
1 ounce Brandy
1 tablespoon Rum Extract

Directions

Servings: 9

Have a 2 quart pudding dish, or 9 single serving dishes ready. Be sure they are dry. Melt and carmelize the ⅔ cup sugar,and the ¼ cup brown sugar in a heavy skillet. When sugar melts and turns a dark golden color (about 5 min.) pour into the custard dishes and tilt back and forth with a swirling motion to cover bottom and sides of dish. It may be necessary to spread the caramel with a spoon. Set aside and allow to cool. Beat eggs and the egg yolks into the half and half. Add the salt and sugar. Stir until sugar dissolves. Add vanilla. Strain, and pour into prepared custard dish.

Preheat oven to 325 degrees. Set dish in a pan of hot water and bake, covered with foil. Bake the large custard about 1½ hrs. or until a knife inserted in center comes out clean. The smaller ones will cook about 1 hr.

Perform knife test as above. Remove from the oven and allow to cool slightly. Place a round rimmed platter over the large flan or a serving plate over each of the single serving flans and flip them over slowly. Do this carefully, as the caramelized syrup will pour out as the flan releases from the container. Cool and serve. I sometimes garnish with pecan halves.

***** Rum and Brandy Syrup ***** Caramelize the sugar in a heavy skillet. Add water and stir until the caramel is dissolved. Boil until quite thick. Add the Brandy and Rum extract and stir until combined. Cool and serve with the flan for those who desire additional syrup with a slightly different flavor.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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