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Cinco de Mayo Recipes
Cream Sherry Flan
INGREDIENTS
12 large egg, just the yolks
4 cups milk
1 stick of cinnamon
1 cup sugar
1/2 teaspoon salt
1/2 cup cream sherry
PREPARATION
1. Go ahead and preheat oven to 350°F or 175°C.
2. In a large saucepan- pour 1 cup of milk
with cinnamon stick. Heat at medium and remove from the burner
just as a skin forms across the top.
3. While milk is heating, melt and caramelize
1/2 cup of the sugar in a non-stick skillet over medium heat.
Carefully spoon sugar into 12 individual custard cups or ramekins.
Don’t worry about coating the bottom evenly, it will automatically
do that while the custard cooks.
4. In a large bowl- whisk the egg yolk with
the other 1/2 cup of the sugar, 1/2 teaspoon salt and the sherry.
Slowly (to avoid scrambling the eggs) pour the cooled milk into
the egg mixture, stirring constantly. Pour the custard mixture
into the 12 custard cups and place the cups into a large roasting
pan. Add enough water into the pan until it comes about half
way up the cups. Bake for about 40-45 minutes. The custard will
appear set when done.
