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Books: Cooking by Cuisine -> Cooking American
El Farol: Tapas and Spanish Cuisine
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by:
Caruso, James Campbell
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Publisher:
Gibbs Smith Publishers
Published: May 1, 2004
ISBN: 1586851012
Format:Hardcover
Pages:212
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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.
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