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Friday, October 5, 2012

Info Post



Assemble these supplies:


  • 1 3/4 cup sugar 
  • 1 tablespoon water 
  •  2 cups half-and-half
  • 2 cups milk 
  • 4 whole eggs 
  • 4 egg yolks 
  • 2 tablespoons dark rum 
  • 1/2 teaspoon salt 


Steps in preparation: 

  1. Carmelize the sugar by placing 1 cup of the sugar in a skillet over low heat. When sugar begins to form a syrup, add water and stir constantly with a wooden spoon until the sugar is melted and smooth. When the sugar turns a golden color, pour into a flan pan or a round 2-quart baking dish. Rotate to coat bottom and sides; set aside to cool at least 30 minutes.
  2. Heat half-and-half with the milk until lukewarm. In a large bowl beat the eggs and egg yolks with the remaining 3/4 cup sugar until the sugar dissolves. Add cream, milk, rum, and salt. Stir to blend, and pour through a sieve on top of the syrup.
  3. In a 350° preheated oven place baking dish in a larger pan that contains 1 inch of water. Cover baking dish with foil. Reduce heat to 325° and bake about 2 hours, or until a silver knife inserted in center of custard comes out clean.
  4. Cool; then cover and refrigerate overnight, if possible. Unmold by running a knife around the rim; invert dish onto serving platter. Refrigerate until ready to serve.
  5. SERVES 8-10.

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