Submitted by: Tulkoff
Who knew horseradish would be great in desserts?! Tulkoff, thats who.
2/3 cup Sugar, divided use
3 eggs, beaten
2 (6 oz) containers Greek yogurt
1/2 cup Tulkoff Extra Hot Horseradish
1 tsp Vanilla
Preheat oven to 375. In an 8 inch skillet, cook 1/3 cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce to low heat. Cook for 5 minutes, or until sugar is melted and golden brown, stirring frequently with wooden spoon. Divide caramelized sugar among four 6 oz custard cups. Tilt the cups to coat the bottoms evenly. Allow to cool slightly and place in a 13 x 9 baking pan.
Meanwhile, in a medium bowl, combine eggs, yogurt, remaining sugar, Horseradish and vanilla.
Divide egg mixture among custard cups. Place baking pan on oven rack. Pour hot tap water into the baking pan around the custard cups 1/2 inch deep. Bake for 30-35 minutes, or until a knife inserted in centers comes out clean.
Remove custard cups from water. Cool on a wire rack. Cover and chill flans in cups for 4-24 hours.
To unmold flans, loosen edges with a knife. Invert a dessert plate over each flan; turn over the plate and custard cup together. Remove cups from flans. Spoon caramelized sugar that remains in cups on top of flans.