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Name: Brandied Caramel Flan
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 c Light cream; 1/2 c Sugar; 2 c milk; Boiling water; 3/4 c Sugar; 6 Eggs; 2 ts Vanilla extract; 1/3 c Brandy; 1/2 ts Salt

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INGREDIENTS

2 c Light cream
CUSTARD
1/2 c Sugar
2 c milk
Boiling water
3/4 c Sugar
6 Eggs
2 ts Vanilla extract
1/3 c Brandy
1/2 ts Salt

Servings

INSTRUCTIONS

1. Place 3/4 cup sugar in large, heavy skillet Cook, over medium heat, until sugar melts and forms a light brown syrup. Stir to blend. 2. Immediately pour syrup into heated, 8 1/4-inch-round, shallow baking dish. Holding dish with pot holders, quickly rotate, to cover bottom and sides completely. Set aside. 3. Preheat oven to 325 F. 4. Make Custard: In medium saucepan, heat milk and cream just until bubbles form around edge of pan. 5. In large howl, with rotary beater, beat eggs slightly. Add sugar, salt, and vanilla. Gradually stir in hot milk mixture and brandy. Pour into prepared dish. 6. Set dish in shallow pan; pour boiling water to 1/2-inch level around dish. 7. Bake 35 to 40 minutes, or until silver knife inserted in center comes out clean. Let custard cool, then refrigerate, 4 hours or overnight. 8. 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. Makes 8 servings. Posted to recipelu-digest Volume 01 Number 317 by "Diane Geary" on Nov 27, 1997

NOTES

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Brandied Caramel Flan

2 c Light cream
 CUSTARD
1/2 c Sugar
2 c milk
 Boiling water
3/4 c Sugar
6 Eggs
2 ts Vanilla extract
1/3 c Brandy
1/2 ts Salt

1. Place 3/4 cup sugar in large, heavy skillet Cook, over medium heat,  until sugar melts and forms a light brown syrup. Stir to blend.    2. Immediately pour syrup into heated, 8 1/4-inch-round, shallow baking  dish. Holding dish with pot holders, quickly rotate, to cover bottom and  sides completely. Set aside.    3. Preheat oven to 325 F.    4. Make Custard: In medium saucepan, heat milk and cream just until bubbles  form around edge of pan.    5. In large howl, with rotary beater, beat eggs slightly. Add sugar, salt,  and vanilla. Gradually stir in hot milk mixture and brandy. Pour into  prepared dish.    6. Set dish in shallow pan; pour boiling water to 1/2-inch level around  dish.    7. Bake 35 to 40 minutes, or until silver knife inserted in center comes  out clean. Let custard cool, then refrigerate, 4 hours or overnight.    8. 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.  Makes 8 servings.  Posted to recipelu-digest Volume 01 Number 317 by "Diane Geary"  <diane@keyway.net> on Nov 27, 1997

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Nutrition

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Serving Size: 1 Serving (5817g)
Recipe Makes: 1

Calories: 11810
Calories from Fat: 7204 (61%)

Amt Per Serving		% DV

	Total Fat 800.4g	1067 %
	Saturated Fat 451.9g	2260 %
	Monounsaturated Fat 245.3g
	Polyunsanturated Fat 44.7g
Cholesterol 8572.4mg		2638 %
Sodium 3502.7mg		121 %
Potassium 6425.3mg		169 %
Total Carbohydrate 903.2g		266 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 902.4g
Protein 283.9g		406 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11810

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