Black Cherry Flan Recipe

Serves: 18-20

Ingredients:
2 cups sugar
1/2 cup water
6 farm fresh eggs
6 farm fresh egg yolks
2 tbsp vanilla
2 cups whipping cream
2 1/2 cups milk
1 1/2 cups sugar
Stonewall Black Cherry Cognac Sauce


Directions:
Preheat oven to 325°F. In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.

In a large bowl whisk together eggs, egg yolks and vanilla. Stir in whipping cream, milk and 1 1/2 cups sugar. Divide mixture among pie dishes. Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes. Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.). Invert custards on platters; Serve with a warm drizzle of Stonewall Kitchen Black Cherry Cognac Sauce.

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