Substitute 1/2 cup of mayonnaise if you don’t want to use egg yolks.
1 cup sweet sherry
6 garlic cloves
2 tbsp. sherry vinegar
2 egg yolks
1 cup olive oil
Salt and pepper to taste
Place sherry and garlic in a pot over low heat and cook until caramelized and syrupy. Blend together sherry/garlic shyrup, sherry vinegar and egg yolks in a food processor. Slowly add olive oil to emulsify. Season.
Makes about 2 cups.
Supposed to be easier to make than flan.
3 cups milk
1 3-inch cinnamon stick
Rind of a small lemon, cut in strips (use vegetable peeler)
7 egg yoks
3/4 cup granulated sugar
3 tbsp. cornstarch
Topping:
1/3 cup granulated sugar
Heat milk, ciannamon stick and lemon rind together in a pot over medium heat. Bring to a boil, reduce heat and let simmer for 5 minutes. Remove from heat.
Cool and strain milk, discarding cinnamon and lemon. Reserve.
Whisk together egg yoks and sugar until well incorporated. Add 2 1/2 cups reserved milk and whisk together.
Dissolve cornstarch in remaining milk.
Place milk-yolk mixture in a pot and stir in cornstarch mixture. Bring to boil over medium heat, stirring continuously for about 8 minutes or until mixture thickens.
Pour into 6 custard cups and refrigerate until needed.
Preheat broiler.
Divide sugar between the 6 cups and sprinkle over custard. Place cups on a baking sheet and place under broiler. Brol for about 2 minutes or until brown and bubbling. Serve immediately.
Serves 4.
