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    Books: Cooking by Cuisine -> Cooking American

    El Farol: Tapas and Spanish Cuisine

    Caruso, James Campbell

    Gibbs Smith Publishers
    Published: May 1, 2004
    ISBN: 1586851012

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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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