Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Half half
2 c Sugar, divided
1/2 c Water
Speck of cream tartar
9 lg Eggs
1/3 c Kahlua
1 tb Vanilla extract
1 ts Ground cinnamon
Speck of salt

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

Browse by categories