Tawny Port Flan

Heavy Cream 2 cp.

Sugar 1 cp.

Orange Zest 1 Tbs.

Caramelized sugar syrup 2 Tbs.

Egg yolks 12 oz.

Tawny Port ¼ cp.

Make a hard caramel to go in the bottom of ramekins.

Combined ½ & ½, heavy cream, zest and sugar in heavy saucepan. Bring to a simmer.

Beat the egg yolks with syrup until frothy blend in 1 cp. of cream mixture into yolks.

Stir back into pan and heat, stirring constantly for 1 min.

Remove from heat stir in port and strain.

Pour into prepare molds. Bake in water bath at 300 degrees covered for 45 mins.

Note: Caramelized syrup

½ cup sugar

½ cup boiling water

Make dry caramel. Add water and cook down till consistence is maple syrup.