Prima Recipes
Recipes |  Recipe Books (by Ingredient)  |  Recipe Books (by Cuisine)  |  Recipe Software |  Cooking Resources

Search Recipes
 

Recipe Organizer Deluxe
Windows software for recipe enthusiasts: Recipe Organizer Deluxe
 
Recipe Books
Find your favorite recipe books:
  • Recipe books by ingredient
  • Recipe books by cuisine

  •  
    Web Resources
    Check our selection of great recipe and cooking sites on the Web: PrimaRecipe's Web Selection
     


    Books: Cooking by Cuisine -> Cooking American

    El Farol: Tapas and Spanish Cuisine

    by:
    Caruso, James Campbell




    Publisher:
    Gibbs Smith Publishers
    Published: May 1, 2004
    ISBN: 1586851012
    Format:Hardcover
    Pages:212


       Read More, Buy It

    Book Description
    Excerpted from El Farol: Traditional and Contemporary Spanish Cuisine by James Campbell Caruso. Copyright 2004. Reprinted by permission. All rights reserved.
    Lemon-Rosemary Flan

    Our biggest selling dessert is a classic with some surprising flavor combinations.

    Makes 6 (4-ounce) flans

    For Caramel

    1 1/2 cups white sugar

    1/4 cup water

    For Custard

    2 cups heavy cream

    2 sprigs of fresh rosemary

    rind of 1 lemon

    1 vanilla bean, split

    1/2 cup sugar

    2 whole eggs

    2 egg yolks

    Preheat oven to 300 degrees. To make the caramel, put the sugar and the water in a saucepan over low to medium heat until melted and a light amber color. Pour a little caramel syrup into 6 (4-ounce) ramekins.

    To make the custard, heat the heavy cream with the rosemary, lemon rind, and vanilla bean until bubbling. Stir in the sugar and remove from heat; let rest for 10 minutes. This will allow the lemon and rosemary flavors to infuse in the hot cream. Strain. Beat the eggs and yolks together. Add a little hot cream to the eggs and whisk together. Then add a little more cream to the eggs; this will temper the eggs. Now whisk the egg mixture into the cream. Fill each ramekin with the custard mixture and bake in a water bath for about 30 minutes. Allow to cool to room temperature and then chill for 1 hour before serving. Unmold on a plate and drizzle the caramel syrup around the custard.


      Read More, Buy It


    Bestselling
    and bargain
    books

    Cooking American cuisine
    * Search bestsellers
    * Search bargain books
    * Other books

    PrimaRecipes || Submit Recipe || Submit Resource || Copyright Policy

    Copyright 2005 PrimaSoft PC Inc. All rights reserved.