Tia Maria Flan

by Laura Donnelly — March 23, 2007

We end our week of spa cuisine with the perfect dessert, a light and creamy-tasting flan. If you want to be naughty, serve a small dollop of whipped cream on each serving, you earned it! Since some Mexican chocolate or coffee desserts also contain a pinch of hot chili peppers, try that for an added surprise punch

Serves 8

1 and 1/4 cups granulated sugar
1/2 cup water
1 teaspoon vanilla extract
1 and 1/4 cups skim milk
1 and 1/2 cups 2 percent milk
1/2 cup half and half
2 cinnamon sticks
1 large egg
6 large egg whites
1/3 cup turbinado sugar
2 Tablespoons Tia Maria liqueur

1. Grease 8 four-ounce ramekins. In heavy saucepan, caramelize sugar by boiling with 1/2 cup water until it turns amber. Carefully remove from heat and pour caramelized sugar into each ramekin. Set aside.

2. In another saucepan, combine the milks, half and half, vanilla, and cinnamon sticks. Bring to a simmer, then take off heat and let steep 30 minutes. Remove cinnamon sticks.

3. Preheat oven to 325 degrees. Reheat milk mixture.

4. In bowl, whisk together egg, egg whites, turbinado sugar, and Tia Maria. Slowly add hot milk mixture, whisking to combine.

5. Pour custard into ramekins and place them in larger baking pan. Fill pan with hot water to halfway up sides of ramekins. Bake for approximately 45 minutes or until custard is no longer wobbly and seems firm to touch. Cool, then chill.

6. To serve, run a sharp knife around sides of ramekins, invert onto serving plates. and give a sharp tap to get custard out.