Flan

Catron Courier - - News -

by Wilma Stan­ton 6 eggs, slightly beaten 1 tsp. vanilla 1/2 tsp. salt 2 C milk 1 cup plus 1 tsp. sugar 1 Tbsp. wa­ter 1 Tbsp. rum Pre­heat oven to 325. Com­bin­ing eggs, vanilla, salt, milk and all but 1/2 C of the sugar in food pro­ces­sor and blend un­til smooth. Place 1/2 C of sugar, wa­ter and rum in a skil­let over medium heat. Stir con­tin­u­ously un­til syrupy and brown; pour into a greased 7-1/2 x 11 2-quart bak­ing dish. Add cus­tard. Place dish in hot wa­ter bath and bake 1 hour or un­til a knife in­serted in comes out clean. Serves 6. ◊◊◊

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