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Flan de Champagne edit

Fl_1 This flan is my variation of a classic Latin American dessert that is usually made with milk.

4 servings

Ingredients:

Custard

  • 1/3 cup sugar
  • 3 eggs, whole
  • 3 egg yolks
  • 2-1/2 cups champagne
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon cinnamon, ground

Caramel

  • 1 cup white sugar

Preparation

Pre-heat the oven to 325F (170C). Butter 6 small custard cups 6 oz or one large and place in a shallow baking pan. Heat one cup sugar in a small pan until syrupy and golden brown in color. Pour syrup evenly into prepared custard cups. Beat eggs, egg yolks and 1/3 cup sugar in a large bowl until thick and pale. Gradually add champagne, lemon peel and cinnamon; beat until combined.

Pour custard mixture into prepared cups. Make a water bath by pouring enough hot water into baking pan to come half way up sides of the custard cups. Bake 60 minutes or until a knife inserted in center of custards comes out clean. Remove from oven and cool completely. Carefully remove from the water bath. Refrigerate overnight or until ready to serve.

[Chef’s Note: This little custards benefit from a night in the refrigerator so that the hard caramel base can slowly melt into a syrup. They are the perfect dessert for dinner parties because you can prepare them in advance. After removing them from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving.]

Service Invert flan onto individual serving dishes, letting the syrup run down sides of the
custard.


Have a delicious Tuesday!

Melissa

Visit Tasty Recipes - Chef Melissa's recipe and post index.

Tags: , , , , , , , ,

receta recipe recetas recipes chef melissa de leon panama cook cooking cookingdiva diva cocinar cocinero cocinera panamagourmet gourmet
  • by Chef Melissa
  • June 28, 2006
  • 5:00 am

Comments

Picture of Don Ray Don Ray said on...
06.28.06 at 08:02 AM |

I am not sure I could make this one. I would probably just put the eggs back in the refrigerator and drink the champagne.
——-

Picture of melissa_cookingdiva .(JavaScript must be enabled to view this email address) said on...
06.28.06 at 08:04 AM |

I do not think so—-please try again! It is to early for champagne grin

Picture of Petit Petit said on...
06.28.06 at 03:44 PM |

My favourite.  You are so clever to use champagne!

Picture of Ivonne Ivonne said on...
06.29.06 at 12:39 PM |

Ooooooooooh! I love it and I want some!

Picture of Bea at La Tartine Gourmande Bea at La Tartine Gourmande said on...
06.29.06 at 01:18 PM |

This is so much talking to me! Flan, please yes! Gorgeous recipe!

Picture of Michelle Michelle said on...
06.29.06 at 07:19 PM |

Oh, flan is just wonderful…I especially love the idea of using champagne!  (and BTW - every woman should definately get in touch with her inner bitch!).  Hope everything is going wonderfully for you with all your new adventures, Melissa!

Picture of mahek-india .(JavaScript must be enabled to view this email address) said on...
07.01.06 at 01:35 PM |

hi
thanks for writing to me
my blog where you will find the market post is
http://www.love4cooking.blogspot.com
the link is http://love4cooking.blogspot.com/2006_04_01_love4cooking_archive.html
here you will find the post titled local markets in panchagani
and foodvendors of mahabaleshwar
thanks again for wanting to read my post.

Picture of J J said on...
07.02.06 at 09:24 AM |

hi melissa, what lovely use for champagne…thanks so much for sharing the recipe

Picture of melissa_cookingdiva .(JavaScript must be enabled to view this email address) said on...
07.02.06 at 09:27 AM |

Thank you Petit, Ivonne, Bea, Michelle, Mahek and Joycelyn—-This is truly a unique recipe—-I am confident you will love it grin

A big Sunday Hug!
M

Picture of Esther Esther said on...
07.11.06 at 11:34 AM |

Gorgeous variation of the Latin American Caramel Pudding!

{What I would add to this already excellent dessert is that you can use it as the most economical base for desserts.

Concisely you can flank the flan with buttered biscuit powder and top it fruity sorbets or whipped fruit pulp and nuts to present the most exotic desserts.

Flan is one such dessert that gives you full scope to exercise your creativity. As you have already made it rich with champagne, do not hesitate to indulge a bit more with a luscious topping of chocolate mousse and the seasonal mango fruit. smile

Love,
Esther

Picture of Maureen .(JavaScript must be enabled to view this email address) said on...
07.13.06 at 12:26 PM |

Gracias por esa receta, esta deliciosa, la hare para el cumpleaños de mi familia!

Picture of Jeremy Jeremy said on...
08.10.09 at 11:26 PM |

Wow! Those look absolutely delicious!

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