Saturday, May 21, 2011

Brandy Flan

image courtesy of
Flan is the quintessential Spanish and Mexican dessert. It may be dense or light,dependent on custom and region, but it is always rich in eggs.


3/4  - cup sugar
2     -  tbsp. water
2     -  eggs
½    -  cup sugar
2     -  tbsp. brandy
½    -  tsp. vanilla
¼    -  tsp. ground nutmeg
¼    -  tsp. ground cinnamon
¼    -  tsp. ground allspice
Dash and Salt
2     -  cups lukewarm milk (scalded then cooled)

  • Heat ¾ cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Gradually stir in water. Divide syrup evenly among 6 oz. custard cups. Let stand until hard, about 10 minutes. 
  • Heat oven to 3500. Beat eggs slightly in medium bowl; mix in remaining ingredients except milk. Gradually stir in milk; pour over syrup in each cup. Place cups in rectangular 13x9x2 inches, on oven rack. Pout very hot water into pan to within ½ inch of tops of cups. 
  • Bake until knife inserted in center comes out clean, about 45 minutes. Remove cups from water. Refrigerate until chilled; unmold.

Good for 6 servings.

Book: Betty Crocker's Southwest Cooking


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