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| Flan Al Conac Recipe |
Category: Desserts
Rating:
N/A
Servings: 4
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Ingredients
3 cup milk
4 eggs
1 3/4 cup sugar
2/3 teaspoon vanilla extract
1/3 teaspoon nutmeg
1/3 teaspoon cinnamon
1/3 teaspoon ground allspice
3 tablespoon cognac
1 pinch salt
Cooking Directions:
1. Preheat oven to 350F.
2. Scald the milk, but don't boil. Set aside to cool.
3. Beat the eggs well w/ 1/4 cup sugar, vanilla, nutmeg, cinnamon, allspice, Cognac, & salt. Whisk in cooled milk.
4. Place 1-1/2 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 . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
desserts
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