Flan (Mexican Custard)

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6 dabs brown sugar, about the size of walnuts
1 quart milk
1/2 cup sugar (3/4 if you like your custard on the sweet side)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1 teaspoon vanilla extract
1/8 teaspoon grated lemon or orange rind (optional)
4 egg yolks, lightly beaten
2 egg whites, lightly beaten


To caramelize custard cups -- Put the dabs of brown sugar in the bottom of 6 individual cups, one to a cup. Place cups in hot oven. Move the cups from side to side as sugar melts so the surface of each cup is covered with melted brown sugar.

For custard -- Combine the milk, sugar, cinnamon, salt, vanilla and lemon rind and cook over a very low flame, stirring constantly, until mixture has reached a custard stage. Cool. Combine the lightly beaten yolks and whites to add a custard. Mix well.

Pour the custard into the little cups and place them in a larger pan containing hot water. Bake in a slow oven (300 degrees) for about 1 hour or until a knife inserted in the center of a cup comes out clean. Cool. Chill several hours before serving.

If you like, pour 6 or 7 tablespoons of warmed brandy or rum over the cold flan at serving time and ignite when carrying to the table.

Coconut Flan: to basic recipe, add 1/2 cup grated canned coconut.

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