Perfect Entertaining




Home
Features
Articles
Recipes
Menus
Search
Recipe Contest
Links
Newsletter
Feedback
Awards
<+script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
Some of My Favorite Things











Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Flan Flambé

A flambé has got to be one of the most fun things to make when cooking. Don't be scared of flambés, they are relatively safe and only burn for a very short period of time. This recipe mixes a traditional flan with a special final touch.

1/2 cup sugar
1 tablespoon butter
1 1/2 cups chopped pecans
1 can (15 ounces) sweetened condensed milk
1 can (15 ounces) milk (use condensed milk can to measure)
6 eggs
2 teaspoons pure vanilla extract
1 cup 80 proof light rum
1/4 cup sugar

Preheat oven to 350 degrees. Place 1/2 cup sugar in a large heavy skillet and heat until it caramelizes. Immediately pour into a well greased 1 1/2 quart mold. Sprinkle the chopped pecans over the top of the sugar. Place the condensed milk, milk, eggs, vanilla, in a food processor or blender. Whip until well blended and foamy. Slowly pour into the mold. Bake for 1 hour, or until a knife inserted in the center comes clean. Let cool overnight. Remove from the oven a few hours before serving and let warm to room temperature. Before serving, reheat at 300 degrees until steaming hot inside. Unmold on a warm flame proof plate. Carefully warm the rum in a saucepan until it just barely starts to bubble. Sprinkle 1/4 cup sugar on top of the flan, poor the rum over the top and light.

Makes 8 servings.

Preparation Time: 20 minutes
Cooking Time: 1 hour, 45 minutes
Chilling Time: 8 hours
Total Time: 10 hours, 5 minutes





All text, graphics, recipes, and articles copyright Perfect Entertaining 2001-2011, unless otherwise attributed. Legal Disclaimer. Privacy Policy. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, advertising information, or for information about recipe or menu development, contact me via our feedback form. Thank you.