Friday, March 2, 2007
Flan de Champagne
4 servings -------------Ingredients: Custard * 1/3 cup sugar * 3 eggs, whole * 3 egg yolks * 2-1/2 cups champagne * 1 teaspoon grated lemon peel * 1/2 teaspoon cinnamon, ground Caramel * 1 cup white sugar Preparation Pre-heat the oven to 325F (170C). Butter 6 small custard cups 6 oz or one large and place in a shallow baking pan. Heat one cup sugar in a small pan until syrupy and golden brown in color. Pour syrup evenly into prepared custard cups. Beat eggs, egg yolks and 1/3 cup sugar in a large bowl until thick and pale. Gradually add champagne, lemon peel and cinnamon; beat until combined. Pour custard mixture into prepared cups. Make a water bath by pouring enough hot water into baking pan to come half way up sides of the custard cups. Bake 60 minutes or until a knife inserted in center of custards comes out clean. Remove from oven and cool completely. Carefully remove from the water bath. Refrigerate overnight or until ready to serve. [Chef’s Note: This little custards benefit from a night in the refrigerator so that the hard caramel base can slowly melt into a syrup. They are the perfect dessert for dinner parties because you can prepare them in advance. After removing them from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving.] Service Invert flan onto individual serving dishes, letting the syrup run down sides of the custard. |
