| Kahlua Flan | ||||
| Makes (1) 9" round pan, serves about 8 | ||||
| Ingredients | ||||
| 3/4 cup | sugar |
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| ________ | ||||
| 4 | eggs | |||
| 14 oz | (1 can) sweetened condensed milk | |||
| 12 oz | (1 can) evaporated milk | |||
| 4 tbls | Kahlua liquuer | |||
| ________ | ||||
| 4 oz | (1 bar) white chocolate | |||
| mint leaves for garnish | ||||
| Directions | ||||
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Preheat the oven to 350°. In a small sauce pan, cook the sugar over medium heat until it starts to melt. Do not stir the sugar, just swirl it around the pan. Lower the heat and cook until it's golden brown. Pour the melted sugar into a 9 inch non-stick cake pan, a shallow one with decorative edges makes a nice presentation, or a pie pan will work. Turn the pan to evenly coat the bottom with the sugar. Let it cool on the cook top while you prepare the filling. In a mixer equipped with a whisk, thrown in the eggs and whisk to break up the yolks. Add the condensed milk, evaporated milk, and Kahlua and whisk on medium for 30 seconds. Pour the filling into the cake pan on top of the hardened sugar. Place the cake pan into a large roasting pan and fill the roasting pan with hot water until it comes up the sides of the cake pan about halfway. Bake at 350° for 50 minutes. Remove it from the oven, remove the cake pan from the roasting pan, and let it cool in the pan on a wire rack (with a towel under the rack to catch any drips) for about 1 hour. Move it to the refrigerator and chill it for at least 2 more hours. When you're ready to serve it, run a sharp knife around the edge of the flan to release it from the pan. Place your serving platter on top of the cake pan and gently flip it over. Lift away the cake pan. It may need a shake or two for the sugar to let go, but it will; be patient. With the white chocolate bar at room temperature, use a vegetable peeler to whittle long strips of chocolate on top of the flan for garnish. You could add a couple mint leaves, too, if you have some. |
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