Flan has always been one of her favorite desserts, says Micaela Livingston, former co-proprietor of Ports, and she started experimenting one day with bottles from the well-stocked restaurant liquor cabinet. "Pernod worked well," she notes-an understatement.
Yield: serves 6
- 2 cups half-and-half
- <sup>1</sup>⁄<sub>2</sub> cup sugar
- Grated zest from 1/2 orange
- 6 egg yolks
- 2 Tbsp. Pernod
- 1 tsp. vanilla extract
- <sup>1</sup>⁄<sub>4</sub> tsp. coconut extract
- 2 drops almond extract
- <sup>1</sup>⁄<sub>4</sub> tsp. ground cinnamon
- Preheat oven to 325°. Put half-and-half, sugar and orange zest into a medium heavy-bottomed saucepan and heat over medium heat, stirring with a wooden spoon, until sugar dissolves, about 5 minutes.
- Meanwhile, put egg yolks into a medium mixing bowl and whisk until thick and frothy. Gradually add half-and-half to yolks, whisking constantly. Stir in Pernod and vanilla, coconut and almond extracts, then strain mixture through a fine sieve into six 6-ounce ramekins.
- Arrange ramekins in a deep baking pan and add enough boiling water to the pan to reach halfway up the sides of the ramekins. Carefully transfer pan to oven and bake until flans are just set in centers are slightly soft when ramekins are jiggled, 25-30 minutes. Remove flans from water bath, sprinkle each with some of the cinnamon, and set aside for at least 15 minutes. Serve flans warm, at room temperature or chilled.
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