Yield: 4 Servings
|¾ cup||Sugar, divided|
|1 cup||Light cream|
|1 teaspoon||Vanilla extract|
|4 teaspoons||Coconut rum|
A very smooth way to round up your meal.
1. In a small saucepan, over medium heat, melt ½ cup sugar, stirring constantly until it is light brown in color. Pour immediately into buttered custard cups or a baking dish; set aside.
2. In a large bowl, beat together eggs and remaining sugar until mixture is lemon-colored. Gradually beat in milk, cream, and vanilla. Pour into your caramel-lined baking dish(es).
3. Place dish(es) in a pan of boiling water and bake at 350F for about 40 minutes or until knife inserted off-center comes out clean. Allow custard to cool and then refrigerate until well chilled.
4. To serve, loosen the edge of the custard from the baking dish and invert onto a serving dish. Sometimes you may need to gently tap on the bottom of the dish to get the flan to come free. Once the flan has been inverted onto a dish, drizzle 1 tsp of coconut rum over it and serve.
Posted to The Gourmet Connection Recipe Page Newsletter 09 Feb 97 by Gourmet Connection <capco@...> on Feb 09, 1997.