Sunday, June 16, 2013

Salty Popcorn Caramel Custard

Great idea to top off caramel custard with salty caramel popcorn. We had this at Culinary Dropout on 16th Street in Phoenix. Fun new restaurants with children friendly game area.

It reminds me of a great dessert on page 85 in Tastes & Treasures cookbook.  Thanks to El Chorro Lodge for giving us this fabulous Caramel Custard Flan. Try it topped off with caramel popcorn for a delightful presentation.

Caramel Custard Flan from El Chorro Lodge

2-3 cups sugar
3 1/4 cups milk
1 3/4 cups heavy cream
1 cup sugar
5 extra-large eggs
5 egg yolks
2 tablespoons rum
1 teaspoon vanilla extract

Preheat the oven to 300 degrees. Heat a saute pan over medium heat. Add 2-3 cups sugar gradually, making sure that each addition of sugar is melted before adding more.
Heat until all of the sugar is melted and light brown. Pour evenly into eight custard cups to just cover the bottom. Place the custard cups in a 9 X 13 inch baking pan.

Scald the milk, cream and 1 cup sugar in a heavy saucepan. Combine the eggs, egg yolks, rum and vanilla in a large bowl and mix well. Whisk the scalded milk mixture into the egg mixture gradually until smooth. Pour into the prepared custard cups, filling to the top. Add enough water to the larger pan to come two-thirds of the way from the top of the cups. Bake for 1 hour or until the tops are firm. Remove from the pan and cool on a wire rack. Loosen the flam from the side of each cup with a knife. Invert onto a serving plate and garnish with whipped cream and fresh strawberries.

Serves 8