Guest guest Posted March 28, 2001 Report Share Posted March 28, 2001 * Exported from MasterCook * Rum Flan Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 550 Serving Size : 4 Preparation Time :0:00 Categories : Alcohol Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup water 2/3 cup sugar -- divided 3 eggs 1 cup milk 1/4 cup light or dark rum 1 teaspoon vanilla Ovo. Low fat Makes: 1 ring; serves: 4 to 6 This flan has a very distinct rum flavor; for a milder version use only half the rum and replace the remaining half with additional milk. It's important to let the flan stand (refrigerated) overnight, to allow the caramel to melt into a sauce. 1. Preheat the oven to 350F. Grease a 4 cup ring mold. 2. In a 1-quart saucepan, stir together the water and 1/3 cup of the sugar. Bring to a boil over high heat, stirring until the sugar is dissolved. Continue to boil until the syrup starts to darken and turn amber, about 5 to 6 minutes. Pour into the mold. 3. In a medium bowl, beat the eggs; add the milk, the remaining 1/3 cup sugar, the rum, and vanilla. Mix until just combined (try not to create too much foam). Pour over the sugar in the mold. 4. Place the mold into a larger container and fill that with enough boiling water to come 1 inch up the ring mold. Bake 35 minutes or until a knife inserted in the center comes out clean. Chill overnight. Unmold onto serving plate. Variation: For a nonalcoholic version, substitute milk for the rum. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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