Have you wondered what to do with extra egg yolks? After making the meringue cookies last week, I ended up with nine of them and could not find a custard recipe using heavy cream instead of evaporated milk which always tastes canned, so I devised my own with a lovely Kahlua flavor. The extra egg yolks make the dessert very rich--good with blueberries and whipped cream.
Bake the custard in a glass dish inside a larger dish that can be filled with water. I used a 9" glass deep-dish pie dish inside a layer cake pan. The volume of liquid in this recipe fits the 9" pie dish to the top, so when the custard is inverted in the final step, the serving plate is in contact with the custard, preventing it from falling apart.
EXTRA EGG YOLK FLAN WITH KAHLUA:
Preheat the oven to 325 degrees.
Baked in topping:
1/2 cups sugar
1/4 Kahlua
Simmer sugar and Kahlua over lowest heat in a heavy bottomed pot for 20 minutes, stirring frequently. Pour into the bottom of a glass pie dish and swirl to coat.
Custard:
9 egg yolks
2 cups heavy cream
1 cup sugar
1 vanilla bean
Split the vanilla bean and scrape out the seeds into the top of a double boiler or bain-marie. (the best way to do this as the bean is really thin and often curved, is to cut it in half, then split it down the middle) Add the cream and sugar and heat until is hot to the touch, but before bubbles form. Remove the top pot and set aside to cool.
Whisk the egg yolks together in a separate bowl. Slowly start adding the warm cream mixture a bit at a time, whisking the eggs continuously with the other hand. Pour into the pie dish,put it into the pan with water, then into the oven.
Cook the custard for about 45 minutes, until the center is just set but still a bit jiggly. Remove from oven and set the custard dish on a pie rack until it is room temperature. Then refrigerate at least 2 hours or overnight. To unmold, put hot water into the outside pan again, put the pie dish inside for half a minute, then remove. Put the serving plate on top of the pie dish and slide to the edge of the counter so you can get one hand underneath the pie dish and the other on top of the serving dish. Quickly invert and the custard will land on the serving dish--garnish with whipped cream for a nice presentation. This recipe garmered many compliments, so I hope you enjoy it!
Bake the custard in a glass dish inside a larger dish that can be filled with water. I used a 9" glass deep-dish pie dish inside a layer cake pan. The volume of liquid in this recipe fits the 9" pie dish to the top, so when the custard is inverted in the final step, the serving plate is in contact with the custard, preventing it from falling apart.
EXTRA EGG YOLK FLAN WITH KAHLUA:
Preheat the oven to 325 degrees.
Baked in topping:
1/4 Kahlua
Simmer sugar and Kahlua over lowest heat in a heavy bottomed pot for 20 minutes, stirring frequently. Pour into the bottom of a glass pie dish and swirl to coat.
Custard:
9 egg yolks
2 cups heavy cream
1 cup sugar
1 vanilla bean
Split the vanilla bean and scrape out the seeds into the top of a double boiler or bain-marie. (the best way to do this as the bean is really thin and often curved, is to cut it in half, then split it down the middle) Add the cream and sugar and heat until is hot to the touch, but before bubbles form. Remove the top pot and set aside to cool.
Whisk the egg yolks together in a separate bowl. Slowly start adding the warm cream mixture a bit at a time, whisking the eggs continuously with the other hand. Pour into the pie dish,put it into the pan with water, then into the oven.
Cook the custard for about 45 minutes, until the center is just set but still a bit jiggly. Remove from oven and set the custard dish on a pie rack until it is room temperature. Then refrigerate at least 2 hours or overnight. To unmold, put hot water into the outside pan again, put the pie dish inside for half a minute, then remove. Put the serving plate on top of the pie dish and slide to the edge of the counter so you can get one hand underneath the pie dish and the other on top of the serving dish. Quickly invert and the custard will land on the serving dish--garnish with whipped cream for a nice presentation. This recipe garmered many compliments, so I hope you enjoy it!
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