PERNOD FLAN

This is a much easier version of flan, without the caramel. The combination of flavorings makes the taste subtle and complex and not altogethr recognizable. Be careful to use only the amounts recommended here; the proportions are important and the Pernod is essential. And be careful when removing the ramekins from the water bath; they're hot and slippery. I once dropped a couple of them into the water and had to make them all over again. I think these are best served chilled and can be made ahead and left in the refrigerator, covered with plastic wrap, for several hours without damage. I once served these for a benefit dinner dessert. My guests raved; so will yours!

PERNOD FLAN

serves 6



2 C half and half

1/2 C sugar

grated zest of half an orange, the finer the better

6 egg yolks

2 T Pernod

1 t vanilla extract

1/4 t coconut extract

2 drops almond extract

1/2 t ground cinnamon

1. Preheat oven to 325. Put half and half, sugar and orange zest into a medium heavy-bottomed saucepan and heat over medium heat, stirring with a wooden spoon, until sugar dissolves, about 5 minutes.

2. Meanwhile (I do this first; I'm not good at stirring and beating all at the same time), put egg yolks into a medium mixing bowl and whisk until thick and frothy. Gradually add hot half and half to yolks, whisking constantly (so as not to scramble eggs). Stir in Pernod and vanilla, coconut, and almond extracts, then strain mixture through a fine sieve into six 6-oz ramekins. (Those little white things we all bought at Pier 1 will do just fine.)

3. Arrange ramekins in a deep baking pan and add enough boiling water to the pan to reach halfway up the sides of the ramekins. Carefully transfer pan to oven and bake until flans are just set and centers are slightly soft when ramekins are jiggled, 25-30 minutes. Serve flans warm, at room temperature, or chilled.