Esencia de Vainilla Price: $2.75


Alicante Esencia de Vainilla Líquida-Liquid Vanilla Extract

Contenido Neto: 100 cm3/3.53 oz

 

Use vanilla in delicious desserts!  Chick here for the recipe in Spanish.

Try Flan!

Flan can be made in individual ramekins or as one big flan in slices, however you prefer to serve it.  It can be served cooled at room temperature or cold from the fridge.  Pair with a strong cup of coffee, a dessert wine or sherry, or even a glass of Champagne.  (Makes 6 small or one large flan)

1 3/4 cups whipping cream, 1 cup whole milk, 1/4 teaspoon salt, 1/2 teaspoon vanilla, 1/2 teaspoon rum, 3/4 cup sugar, 1/4 cup water, 5 eggs, 1/2 cup sugar

With the oven rack in the center, preheat the oven to 350 degrees Fahrenheit.  In a medium saucepan, combine the cream, milk and salt and bring to a simmer over medium heat.  Remove from heat and add vanilla and rum (rum is optional). 

Meanwhile, in another saucepan, combine the sugar and water.  Stir over low heat until the sugar dissolves, then raise the heat to high, and cook until the mixture turns into a dark brown syrup.  Quickly pour the caramel into individual ramekins or into the large flan dish.  Carefully swirl the sauce around the ramekins, tilting so that sauce comes about halfway up the sides of each dish.  Take care not to burn yourself--the sauce is very hot!

In a medium bowl, whisk the eggs and 1/2 cup sugar until blended.  Gently add the cream mixture into the egg mixture.  Pour into ramekins, and set ramekins into a baking dish .  Pour hot water into the baking dish, (taking care to not get any water into the flans) until the water comes about halfway up the sides of the ramekins. 

Bake until the flan is set, about 45 minutes.  Set on a rack and cool.  Chill until cold, for 2 hours or overnight.

To serve, run a knife around the edge of each flan, and turn it over onto a plate.  Lift off the ramekin, and let the syrup to run over the flan.