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Heavenly Flan
Ingredients
1 qt half & half
2 cup sugar, divided
1/2 cup water
1 speck of cream tartar
9 large eggs
1/3 cup kahlua
1 tbsp vanilla extract
1 tsp ground cinnamon
1 speck of salt
Preparation
Preheat Oven 350 F. Scald half and half in saucepan until bubbles form
around edges, about 4 min Remove from heat and set aside. Place 1 cup
sugar, the water, and cream tartar in skillet and cook over med. heat
for 15 to 25 minutes. Watch the carmel closely, it should be a rich
golden brown. Pour immediately into a large 12x6x3 inch loaf pan.
spread evenly over bottom of pan. Place pan in fridge to harden for
about 15 minutes. In large mixer bowl, beat the eggs thill frothy:
don't overbeat. Add scalded half and half and remaining 1 cup sugar,
Kahlua, vanilla, cinnamon and salt. Blend well on low speed. Do not
allow bubbles to form. Pour custard into loaf pan and harden sugar
mixture. Set pan into a pan of hot water (water should be half way up
sides of loaf pan) bake for 1 1/4 hrs. Remove the flan from the water
bath, allow to cool, then chill over night or up to 2 days. To serve
loosen edges with knife and invert onto lipped dish. Cut into slices
and spoon some of caramel sauce over each serving. This creamy
custard is a family favorite submitted by marina
Servings: 12
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