Flan de Champagne 
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
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Tags: flan, food blogs, cookingdiva, cooking, panama, recipe, food & drink, food, chef melissa
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
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Comments
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.
——-
06.28.06 at 08:04 AM |
I do not think so—-please try again! It is to early for champagne
06.28.06 at 03:44 PM |
My favourite. You are so clever to use champagne!
06.29.06 at 12:39 PM |
Ooooooooooh! I love it and I want some!
06.29.06 at 01:18 PM |
This is so much talking to me! Flan, please yes! Gorgeous recipe!
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!
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.
07.02.06 at 09:24 AM |
hi melissa, what lovely use for champagne…thanks so much for sharing the recipe
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
A big Sunday Hug!
M
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.
Love,
Esther
07.13.06 at 12:26 PM |
Gracias por esa receta, esta deliciosa, la hare para el cumpleaños de mi familia!
08.10.09 at 11:26 PM |
Wow! Those look absolutely delicious!
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