Brandied Caramel Flan
|Milk||2 Cup (32 tbs)|
|Light cream||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
Place 3/4 cup sugar in a large, heavy skillet.
Cook, over medium heat, until sugar melts and forms a light-brown syrup; stir to blend.
Immediately pour syrup into a heated 8-1/4- inch round, shallow baking dish; holding dish with pot holders, quickly rotate, to cover bottom and side completely.
Preheat oven to 325F.
Make Custard: In medium saucepan, heat milk and cream just until bubbles form around edge of pan.
In large bowl, with rotary beater, beat eggs slightly.
Add sugar, salt, and vanilla.
Gradually stir in hot milk mixture and 1/3 cup brandy.
Pour into prepared dish.
Set dish in shallow pan; pour boiling water to 1/2-inch level around dish.
Bake 35 to 40 minutes, or until silver knife in- serted in center comes out clean.
Let custard cool; refrigerate 4 hours or overnight.
To serve: Run small spatula around edge of dish, to loosen.
Invert on shallow serving dish; shake gently to release.
The caramel acts as sauce.
Warm 1 tablespoon brandy slightly; ignite and quickly pour over flan.
Makes 8 servings.