Egg-leg is a popular Christmas egg drink in the West, milk, spices with or without alcohol. It’s also an excellent ingredient for a delicious flan, or coated pudding a thin layer of caramel. In its preparation it will even be convenient use the remains of an egg-leg after the holidays. It goes like purchased as well as home-made drink. You will be left just add more eggs to it, pour the whole mass onto caramelly pour the bottom of the mold and bake in the oven in a water bath. The dessert is so luxurious that it’s hard to believe that it так просто готовится. 
Time:Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2/3 Art. Sahara
- 4 tbsp. egg leg
- 5 large eggs
Recipes with similar ingredients: sugar, egg-toe, eggs
Recipe preparation:
- Preheat the oven to 160 ° C. In a medium sized pan mix sugar and 2 tbsp. l water. Bring to a boil over medium heat. and cook by rotating the pan, but without stirring with a spoon, until saturated amber color, 5-7 minutes. Pour caramel into a shallow round a cake mold with a diameter of 25 cm, tilting it so that the caramel evenly covered the bottom.
- Bring the water kettle to a boil. In a large bowl, whisk egg-feet with eggs until a homogeneous mass, trying not beat too much so that there are not many bubbles. Pour the egg mixture on top of the caramel in the mold, then put the mold in a large roasting pan. Fill the frypot with enough boiling water, so that the water reaches the middle of the form with a flan.
- Cover foil loosely and bake for 1 hour. Take off foil and continue to bake until the cream hardens, but still will tremble in the center, from 40 minutes to 1 hour.
- Remove the pan from the frypot and cool to room temperature, then cover and refrigerate for about 2 hours. Before walk with a thin knife along the edge of the flan, put on the form plate upside down and turn over to lay out the dessert.
