Posted by luvcookin 05-11-99 9:44 PM
Caramel Rice Flan
1 cup sugar
1/4 cup water
1/4 cup Arborio rice
1 1/2 cups milk
1 vanilla bean, split and scraped
One 3-inch cinnamon stick
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
Custard:
2 cups milk
2 eggs
4 eggs yolks
1/3 sugar
1 vanilla bean, split and scraped
In a heavy small saucepan stir together sugar and water and bring to a boil. Cook over high heat for 5 to 8 minutes, until mixture turns mahogany brown. Immediately pour into six 1/2 cup ramekins and set aside to harden.
Preheat oven to 350 degrees F.
In a medium saucepan bring rice and milk to a boil. Add vanilla bean, cinnamon, nutmeg, and cardamom. Cook until rice is barely tender, about 15 minutes, stir occasionally.
Drain and rinse rice under hot water. Remove and discard cinnamon stick. Set aside.
To make custard, in a medium saucepan bring milk and vanilla bean to a boil.
In a medium bowl whisk together eggs, yolks, and sugar. Slowly pour hot milk into egg mixture, whisking constantly. Strain mixture back into saucepan and remove from heat.
Divide rice among ramekins, pressing down to cover caramel. Pour in custard.
Place ramekins in a large roasting pan and fill with water to come three-quarters of way up sides.
Cover ramekins tightly with foil and punch several holes in it. Place pan in center of oven and bake for 25 to 30 minutes, or until custard is set around edges but center still jiggles.
Remove from water bath, and refrigerate until set and cold.
To serve, dip each ramekin into hot water, run a knife around edge, and turn it out onto a dessert plate.
Variation: Flan can be baked in a 1 1/2-quart soufflé dish; use 4 eggs and 2 yolks for custard; remaining ingredients remain same. Increase cooking time to 35 minutes. Chill well before inverting.