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Vanilla Custard (Spain Flan)
1 2/3 cups of sugar
4 cups of milk
grated rind of 1 orange
1 teaspoon of vanilla
4 eggs, lightly beaten
Melt 2/3 cup of sugar in a small saucepan and cook until it is a rich
brown color. Move the pan constantly and watch carefully so that the
sugar does not burn. Immediately pour the caramel into 6 individual 1
cup molds. In a large saucepan, bring the milk to simmering point. Add
the remaining sugar and orange rind and simmer for 5 minutes.
Remove from the heat and stir in the vanilla. Let the milk cool several
minutes then beat it into the eggs. Fill the caramelized molds with the
custard and place in a larger pan of cold water. Bake in a
preheated 350ºF. oven for 35 to 40 minutes or until the custard is set
and lightly browned on top. Chill 4 hours in the refrigerator.
Unmold the custard on individual serving plates when ready top
serve. 6 servings |
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