worldwide recipe: leche flan (lime custard)...doesn't that mean milk custard?

[Guest guest]

Historians may argue over the long-term effects of Spanish

colonialism, but I submit that this must be one of the great desserts

of history since it appears, in one form or another, and has survived

everywhere the Spanish conquistadores set foot.

Leche Flan (Lime Custard)

For the caramel:

1 cup (250 ml) sugar

1/3 cup (80 ml) water

For the custard:

3 eggs

3 eggs yolks

1/2 cup (125 ml) sugar

2 1/2 cups (625 ml) milk

1 Tbs (15 ml) finely grated lime zest

To prepare the caramel, combine the sugar and water in a small

saucepan over moderate heat and cook, without stirring, until it is a

deep honey color. Carefully pour into an 8-inch (20 cm) oven-proof

dish, tilting to evenly coat the bottom. Set aside and allow the

caramel to come to room temperature. For the custard, beat the eggs,

egg yolks, and sugar until light and fluffy. Heat the milk and lime

zest in a separate pot until almost boiling and add gradually to the

egg mixture, whisking constantly. Pour into the dish with the caramel

and place in a large, deep baking dish. Fill the large baking dish

with water halfway up the side of the dish containing the custard.

Bake in a preheated 300F (150C) oven for 35 to 45 minutes, until the

tip of a knife inserted in the center comes out clean. Remove from

the oven and cool. Refrigerate at least 3 hours, until cold. To

serve, run a knife around the inside of the dish, invert a serving

plate over the dish, and invert both together so the custard slides

out onto the serving dish. Serves 6 to 8.

Bon appetit from the Chef and staff at World Wide Recipes

~~

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who is lonely or discouraged.

--- Dale Carnegie