Recipe - Flan With Brandy

2 One half cup Milk
1 2 inch piece vanilla bean
1 cup Sugar
3 Eggs
3 Egg yolks
One fourth teaspoon Nutmeg
One fourth teaspoon Cinnamon
One fourth teaspoon Allspice
2 tablespoon Brandy

1. Preheat oven to 350 F. 2. In saucepan, bring the milk & vanilla bean to
just below boiling. Remove from the heat & cover to let the bean steep.

3. Heat One half cup sugar in skillet over low heat until melted and light
brown. Pour at once into 6 custard cups, dividing evenly. Swirl sugar
around cups (Work with care as carmel is very hot).

4. Beat together eggs, egg yolks and remaining One half cup sugar until light &
foamy. Slowly add the milk (discard the vanilla bean) & mix thoroughly. Add
spices & brandy & blend. Pour into custard cups.

5. Place cups in a shallow pan & pour enough boiling water around cups to
come halfway up sides. Place in preheated oven & reduce heat to 350 F. Bake
4045 min. or until knife inserted in the center of custard comes out
clean. Chill.

6. To unmold, loosen edge & slip point of knife along side to let air in.
the point of a knife along the side to let air in. Invert on plate.

LA BOLA

EAST QUINCY, DENVER

BEV: MARGARITAS

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.