Crab Flan Recipes

Steps:

• In a large skillet over medium heat, cook sugar until melted, about 12 minutes. Do not stir. When sugar is melted, reduce heat to low and continue to cook, stirring occasionally, until syrup is golden brown, about 2 minutes. , Quickly pour into an ungreased 2-qt. round souffle dish, tilting to coat the bottom; let stand for 10 minutes., In a blender, combine the condensed milk, milk, eggs, yolks and vanilla. Cover and process for 15 seconds or until well blended. Slowly pour over syrup., Place the souffle dish in a larger baking pan. Add 1 in. of boiling water to baking pan. Bake 350° for 55-60 minutes or until center is just set (mixture will jiggle). Remove souffle dish from larger pan. Place on a wire rack; cool for 1 hour. Cover and refrigerate overnight., To unmold, run a knife around edge and invert flan onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Steps:

• Combine crabmeat, parsley, & chives.
• Heat butter in saucepan and cook crab mix for 5 minutes.
• Sprinkle in the rum.
• Pack into pastry case.
• Beat egg yolks with sauce, season with S& P.
• Pour over the filling.
• Bake in moderately hot oven (375°/gas mark 5) for 25 minutes.
• Sprinkle with nutmeg before serving.
• WHITE SAUCE:.
• Melt butter in saucepan, stir in flour to a smooth paste, cook for 1 minute.
• Remove from heat & slowly add milk, stirring all the time.
• Bring to the boil, stirring continuously & boil for 2 minutes.
• Season to taste.
• Variations: the following may be added to the basic white sauce.
• 2 finely chopped hard boiled eggs.
• 3 oz grated cheese & 2 egg yolks.
• 1 Tblsp chopped chives, tarragon, parsley.