Recipe - Heavenly Flan

1 qt Half & half
2 cup Sugar, divided
One half cup Water
Speck of cream tartar
9 lg Eggs
1/3 cup Kahlua
1 tablespoon Vanilla extract
1 teaspoon 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 One fourth 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
Posted to MMRecipes Digest by Marsh Farms reneemarsh@worldnet.att.net
on Mar 30, 1998