Recipe - Orange Rum Flan Boqueron

1 cup Sugar
6 tablespoon Spiced rum
1 Three fourths cup Milk
One fourth cup Orange juice
3 Whole large eggs
3 lg Egg yolks
1 teaspoon Finely grated orange peel
1 pn Salt
Boiling water
Raspberries, for garnish

Preheat oven to 350°F. Grease 8 4ounce ramekins or custard cups; place
cups in roasting pan and set aside. Stir together 2/3 cup sugar and 3 tablespoon rum
in small saucepan until blended. Cook over medium he at without stirring
until mixture turns golden, about 6 minutes. Continue cooking, stirring
constantly, until mixture in a deep amber color. Immediately divide between
ramekins. Whisk together milk, orange juice, eggs, egg yolks, orange peel,
salt, remaining sugar and rum until blended. Pour into ramekins. Pour
boiling water into roasting pan around ramekins, about halfway up sides of
ramekins. Bake 45 minutes until knife inserted in center of custard comes
out clean. Remove ramekins from water bath; cool on wire rack. Refrigerate
until completely chilled, about 3 hours. To serve, gently lo osen custard
from ramekins with knife; invert onto dessert plates. Garnish with
raspberries, if desired.

Recipe by: Rums of Puerto Rico Posted to MCRecipe Digest V1 #579 by
"Master Harper Gaellon" gaellon@inch.com on Apr 19, 1997