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Fig And Port Flan |
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Serves: 12 Print this RecipeCroatia (formerly part of Yugoslavia) hugs the eastern shore of the Adriatic directly across from Italy. Its climate and agriculture are similar to those of northern Italy, but its gastronomic roots are more Slavic, Turkish, and Greek, influences that are deliciously embodied in the Adriatic Fig Spread that becomes the sauce for this elegant flan. Made from hand-picked Dalmatian figs, it is a natural preserve with just enough sugar to caramelize as the flan bakes, forming a glaze that plays magically with the perfume of port wine in the custard. 1 (8-ounce) jar figs spread or preserves, preferably Adriatic Fig Spread 4 cups milk, any fat content 1 cup sugar 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract 2 tablespoons port wine 4 extra-large eggs, or 1 cup egg substitute Heat the oven to 350°F. Spread the fig spread over the bottom of a 10-inch shallow baking dish. Place in the oven for 5 to 8 minutes while you prepare the custard for the flan. Combine the milk and sugar in a microwave-safe bowl, cover with plastic wrap, and microwave at full power for 4 minutes. Remove from the microwave and whisk in the extracts, wine, and eggs. Remove the prepared pan from the oven and ladle the custard into the pan; place in a larger pan and add enough water to the larger pan to come at least 1 inch up the side of the flan pan. Bake until a knife inserted in the center comes out clean, about 50 minutes. Remove the baking dish from the pan of water and let cool to room temperature. Refrigerate until chilled before serving. To serve, run a knife around the edge of the custard, cover with a platter, and invert. As soon as you hear the flan drop into place, remove the pan. Serve cut into wedges. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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