Flan...with champagne?

Being sick at home the last couple days has sent me doing too much surfing (I'm so bored with my own self I will read just about anything). Weirdly or not so weirdly, my stomach has been bothering me yet I find myself jumping from one food blog to the other.

Look what I found (one of the many yummies)! Two of my favorite things blended together in one recipe: flan and champagne! Wow, can't wait to try this. Sounds like a really fun ending to a wine meal--one of which I am planning in the near future.

Look at all the fun bubbles in the photo above.

Her Chef's note there is really helpful as I had this exact problem with the flan I made for my family this past summer--made it in the morning and the caramel was still in the hard stage when I went to invert the ramekins..great tip!

I snagged this delicioso from one of many gorgeous food blogs I've hopped on today. Here's the link to Melissa's right here.

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