This recipe is a rich and silky version of flan. When unmolded, the carmel drizzles down the sides of the freestanding custard, forming a pool of syrup.
3/4 cup granulated white sugar 2 tablespoons unflavored gelatin
1 cup milk 3 tablespoons brandy
3 cups heavy cream mint sprigs for garnish
1-1/2 cups powdered sugar fresh fruit, for garnish
PREPARATION:
In a small heavy saucepan, dissolve the sugar in 1/4 cup water. Over moderate heat, stir and bring the syrup
to boil. Leave uncovered and undisturbed until it begins to turn golden, about 15 minutes. Continue to boil, swirling the pan, until it is a deep amber or carmel color. Pour the carmel immediately into a pan or casserole dish with high
sides, approximately 1-1/2 to 2 quart capacity. Let the carmel harden.
In a medium saucepan, combine half of the milk (1/2 cup), the cream, and powdered sugar. Bring to a boil over
medium-low heat. Meanwhile, in a small bowl, stir gelatin into remaining 1/2 cu of milk and set aside for 3 minutes, until gelatin is completely dissolved. Remove boiled-milk mixture from heat, and gently stir in gelatin-and-milk mixture, then add brandy. Pour mixture into pan or casserole dish and refrigerate for at least 2 hours, or until mixture is very firm.
Just before serving, run a thin knife around the sides of the pan, invert a platter over pan, and invent custard into it. Place a slice on each dish and spoon remaining caramel sauce over the slices. Garnish with mint sprigs and fresh fruits, such as strawberries, blueberries, blackberries and peach splices. (Serves 8)
Recipe: Unknown donor
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