European Stars And Stripes (Newspaper) - May 7, 1987, Darmstadt, Hesse                                Recipe. Stir to mix Well then Lei sit for 10 minutes. Cook Over Law heat stirring constantly until the sugar hat completely dissolved. Use a pastry Brush dipped in hoi water to Wash Down any sugar crystals thai form on the sides of the pan. When the sugar has dissolved and the liquid is Clear Slop stirring. Wash Down the sides of the pan once More with the pastry Brush dipped in hot water. Increase heal to ,.ancf boil the sugar syrup without stirring it until the mixture Lurns a deep Amber color. Immediately remove the pan from the heal. If the hot Caramel immediately As required in the particular recipe. Spanish flan French Creme Caramel egg custard with Caramel Caramel 1 cup sugar 2vt Tablet Poons warm water. Custard 4 whole eggs 4 egg Yolks i cup sugar 1 Teaspoon Vanilla extract it Teaspoon freshly grated Lemon Peel w Teaspoon Salt i2ft cups milk preheat the oven to 325 f. Put a Kettle of water on the Ilove to heat. Have ready eight 4-ounce custard cups and one deep sided baking pan at least 10 x 14 inches in size. Follow the Basic instructions for making Caramel. When tin Caramel syrup is ready immediately remove the pan from the heal and pour some of the Caramel into each of the eight custard cups distributing the Caramel equally among them. Tilt each cup to thai the Caramel Coats the to idiom and sides. Set aside while you prepare the custard. In a medium size bowl whisk together the whole eggs and egg Yolks using a stirring motion to Combine the eggs without making them Frothy. Stir in the sugar Vanilla extract Lemon Peel and sail. Mix Well. Stir in the milk. Ladle the custard mixture into the Caramel coated custard cups. Place the cups in the deep sided baking pan and set the pan on the Middle rack of he oven. Carefully pour hot water into the pan so thai in reaches iwo thirds of the Way up the outside of the custard cups. Bake at preheated 325f for 45 to so minutes or until a skewer inserted in the Center of one of the custards comes out clean. Remove the cups from the baking pan and set them on a wire rack to Cool to room temperature. Cover with plastic wrap and refrigerate up to 2 Days. Lei the custards sit it room temperature uncovered for 30 minutes before serving. To serve run a Sharp knife around the Edge of the custard to loosen it from the cup place a Small dessert plate upside Down on top of the custard cup and invert the plate and cup together. The custard should untold easily with the Caramel now silting on top. Makes a Servings. Rand Naranja Spanish Orange custard with Caramel Caramel it cup sugar 2 Tablespoons warm water custard it whole eggs i cup sugar 1 i cups freshly squeezed Orange juice 1 Tablespoon Spanish Brandy 1 Teaspoon freshly grated Orange Peel 1 Teaspoon Vanilla extract Pinch of Salt preheat the oven to 350" f. Put a Kettle of water on the stove to heat. Have ready six 4-ounce custard  and one deep sided baking pan approximately 10 x. 12 inches in size. Follow the Basic instructions for making Caramel. When the Caramel syrup is ready immediately remove the pan from the heat and pour some of the Caramel into each of the 6 custard cups distributing the Caramel equally among hem. Tilt each cup so thai the Caramel Coats the Bottom and sides. Set aside while you prepare the custard. In a medium size bowl lightly whisk the eggs until they Are Welt combined and Pale coloured. Whisk in the sugar beating Well then add the Orange Juke Brandy grated Orange Peel Vanilla extract and Salt. Stir to mix Well. Ladle the mixture into the Caramel coated custard cups. Place the cups in a deep sided baking pan and set the pan on the Middle rack of the oven. Carefully pour hot water into the pan so thai it reaches two thirds of the Way up the outside of the custard cups. Bake at preheated 350f. For so to 60 minutes or until a skewer inserted in the Center of a custard comes Oul clean. Remove the cups from the baking pan and set them on a wire rack to Cook to room temperature. Cover with plastic wrap and refrigerate up to 3 Days. Let the custards lit at room temperature uncovered for 30 minutes before serving. To serve run a Sharp knife around the Edge of the custard to loosen it from the cup then place a Small dessert plate upside Down on lop of the custard cup and invert the plate and cup together. The custard should untold easily Wilh the Caramel now Silling on top. Makes 6 Servings. Latte portugese portuguese milk Cream pudding with Caramel Caramel v cup sugar 2 Tablespoons warm water pudding 2 cups heavy whipping Cream 2 cups milk 6 Tablespoons sugar % cup cold water2 packages 2 Tablespoons Gelatin granules 6 to 7 Tablespoons Sambucco italian Anise liqueur or 12 Grams of Leaf Gelatin available at european food stores follow the Basic instructions for making Caramel. When the Caramel syrup is Way immediately remove in from the heat and pour it Moa Ivy quart Mold or a 9 x 5-Inch loaf pan. Holding the pan Wilh potholders tilt it around several limes so that the Caramel thickly coals the Bottom and sides of the pan set aside while you prepare the pudding. Combine the Cream milk and sugar in a medium Sie heavy bottomed Saucepan. Cook Over medium heat stirring frequently until the mixture just begins to boil. While the Cream mixture is heating put a cup cold water into a Small Heatproof bowl. Sprinkle he Gelatin granules Over the surface of the water and let them soak for at least 3 minutes. Do nol is in the Gelatin at All during this Lime. If using Leaf Gelatin soak the leaves in a Large bowl of cold water for about minutes when the Cream mixture has Corni to a boil remove it from the heat. Ladle a cup of the hot Cream mixture into the bowl containing the Gelatin granules and stir until the Gelatin ii completely dissolved no lumps remain. Pour the Gelatin mixture into the pan containing the hot Cream mixture and Ilir vigorously for at least 1 minute. Add the Sambucco and stir to mix Welt. If using Leaf Gelatin soaked in cold water squeeze it Oul very Well by hand and add it directly to the hot Cream mixture. Stir vigorously for 1 minute then add the Sambucco pour the Cream mixture into the prepared pan or Mold. Immediately refrigerate the pudding uncovered. After the pudding has cooled completely cover it lightly Wilh plastic wrap or aluminium foil. Refrigerate for at least 12 hours preferably longer until the mixture n completely Sel. Lust before serving run a Sharp knife around he Edge of he pudding to separate it from he Mold. Place a serving Platter upside Down on top of the maid then quickly invert he Platter and Mold together. To serve Cut the pudding into slices and spoon some of the liquid Caramel Over each piece. Makes 8 to 10 Servings. Keep any leftover in the refrigerator i9b7 stripes Migi int