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Topic: FLAN
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BlueRoamer Knowflake Posts: 4314 From: Calm Blue Ocean, Calm Blue Ocean Registered: Jun 2003
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posted April 16, 2008 01:16 AM
FLAN FLAN FLAN,A Spanish custard formed without mustard. IP: Logged |
26taurus Knowflake Posts: 13992 From: * Registered: Jun 2004
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posted April 16, 2008 03:10 AM
It's yummy in the tummy.Relish. IP: Logged |
BlueRoamer Knowflake Posts: 4314 From: Calm Blue Ocean, Calm Blue Ocean Registered: Jun 2003
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posted April 19, 2008 02:48 PM
'tis indeedIP: Logged |
Randall Webmaster Posts: 25649 From: Columbus, GA USA Registered: Nov 2000
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posted April 26, 2008 09:13 AM
------------------ "Don't worry about the world coming to an end today. It's already tomorrow in Australia." Charles Schultz IP: Logged |
Heart--Shaped Cross Knowflake Posts: 7940 From: 11/6/78 11:38am Boston, MA Registered: Aug 2004
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posted April 26, 2008 12:05 PM
flan is grand.so is grapenut custard and bread pudding and swedish apple pie that's my favorite because the batter/crust drips through the apples and cooks all around them oh my god, its so good, i'm going to be sick just thinking about it, lol IP: Logged |
juniperb Knowflake Posts: 6944 From: Blue Star Kachina Registered: Mar 2002
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posted May 02, 2008 05:06 PM
This very FLAN fresh from the pan is as luscious as my Nan`s. Flan is a traditional Mexican custard. The cooking method causes a delicious caramel sauce to form as a topping for the flan. If possible, make the flan a day in advance to give it extra time to set up. INGREDIENTS: For the Caramel: 3/4 cup sugar . For the Custard: 1 quart milk Pinch of sea salt 1/2 cup sugar 1 (2-inch) cinnamon stick or vanilla bean 1 small piece orange or lime rind (optional) 4 eggs 6 egg yolks PREPARATION: Heat the sugar for the caramel in a small, heavy frying pan over low heat until it begins to dissolve. Shake the pan slightly (do not stir) until all the sugar has melted. Increase the flame and let the sugar bubble and color. Pour the caramel into the mold and quickly turn it around in all directions, tipping it up in a circular motion until the surface, bottom and about 2 inches up the sides has been lightly coated with the caramel. If the caramel thickens and becomes sluggish, gently heat the mold in a pan of hot water or over low heat, depending on the material, and continue the coating action. Set aside to cool. Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and bring slowly to a boil, stirring until the sugar has dissolved. Continue boiling slowly, taking care that it does not boil over, until the milk has reduced by about 2/3 cup. Set aside to cool. Place an oven rack on the lowest rung of the oven and heat to 325 degrees F. Beat the eggs and yolks together and stir into the tepid milk. Pour the mixture through a strainer into the flan mold and place it in a hot water bath in the oven. Test after 2 hours with a skewer or cake tester; if it comes out quite clean, the flan is cooked. Remove from the oven, but allow to sit in the water bath for about 15 minutes longer. Remove and set aside to cool completely before refrigerating. To unmold, carefully slip a blunt-ended, thin metal spatula around the rim of the flan and gently tip the mold from side to side to see if the flan is loose. If the caramel has hardened at the bottom of the mold, place it in a pan of hot water for a short time and test again. Place the serving dish - it must have a rim to hold the syrup - on top of the mold, invert quickly, and pray that the flan comes out whole. Always serve a wedge of the flan with plenty of the extra syrup. Yield: 8 servings ****Author's Note: If you have time, make this flan the day before so that it has time to set well and is easier to cut. While I use the Mexican flan mold for mine, you can use any sort of mold and put it in an improvised water bath. Be sure that the water is very hot when you start to cook the flan and that it comes at least one third of the way up the sides of the mold. Cooking time will depend on the depth of the custard in the mold; if it is less than about 3 inches, it will probably take less cooking time. http://homecooking.about.com/od/dessertrecipes/r/bldes30.htm ------------------ ~ What we do for ourselves dies with us. What we do for others and the world is immortal"~ - George Eliot IP: Logged |
Yin Knowflake Posts: 1461 From: Registered: May 2004
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posted May 08, 2008 04:15 PM
Flan is a French desert. quote:
Often flan is synonymous with crème caramel because it includes a layer of burnt or caramelized sugar on the bottom. Little ramekins of flan are then inverted, so the crunchy sugar is on the top.
http://www.wisegeek.com/what-is-flan.htm I can make crème caramel, can you?
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juniperb Knowflake Posts: 6944 From: Blue Star Kachina Registered: Mar 2002
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posted May 08, 2008 06:01 PM
I`ll eat any ethnic version Nope Yin, never gave it a try. It is good to see you, how ya been? ------------------ ~ What we do for ourselves dies with us. What we do for others and the world is immortal"~ - George Eliot IP: Logged |
Yin Knowflake Posts: 1461 From: Registered: May 2004
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posted May 08, 2008 07:39 PM
Hi Juni, I'm good. Started growing a bit of a garden this year, nothing special just some pansies, sunflowers and camomile in a pot and also some day lyllies and irises in some flower beds...oh, also some lilac but we'll see how that goes. And some grass also. And some hostas. What can I say - I like growing things. How are things with you, juni? How's your garden? And your animals?
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Xena Moderator Posts: 435 From: UK Registered: Jun 2006
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posted May 09, 2008 09:36 AM
FLAN, FLAN, FLAN, FLAN, SPAM, SPAM, SPAM, SPAM... IP: Logged |
goatgirl Knowflake Posts: 1139 From: Anywhere Registered: Jul 2002
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posted May 13, 2008 04:57 PM
MMM...forbidden FLAN! Went through this period where I made flan everyday or so. It was sooo good. ------------------ The truth is ... everything counts. Everything. Everything we do and everything we say. Everything helps or hurts; everything adds to or takes away from someone else. ~ Countee Cullen We are weaving character every day, and the way to weave the best character is to be kind and to be useful. Think right, act right; it is what we think and do that makes us who we are. ~ Elbert Hubbard The simple act of caring is heroic. ~ Edward Albert IP: Logged |
Xena Moderator Posts: 435 From: UK Registered: Jun 2006
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posted May 15, 2008 04:56 AM
That's flan? Over here, you'd probably call that sort of thing a pudding. Flan, for us, is a kind of sponge-based tart with fruit filling. Or it can be a savoury quiche-type *thing*. IP: Logged |
Charlotte Knowflake Posts: 1398 From: USA Registered: Apr 2004
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posted May 15, 2008 07:54 AM
FLAN FLAN FLAN I'M NO FAN lolI don't like anything that tastes like custard, but it looks so delicious... IP: Logged |
juniperb Knowflake Posts: 6944 From: Blue Star Kachina Registered: Mar 2002
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posted May 15, 2008 07:57 AM
FLAN FLAN FLANYUM YUM YUM I WANT SUM ------------------ ~ What we do for ourselves dies with us. What we do for others and the world is immortal"~ - George Eliot IP: Logged |
juniperb Knowflake Posts: 6944 From: Blue Star Kachina Registered: Mar 2002
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posted May 15, 2008 08:01 AM
Hi Yin The farm is humming along and all is well. My moonflower, geranium, cosmos and monkey flowers seedlings are waiting for nicer weather to begin their journey in the gardens. My daylilys and iris are looking good..... Summer is comming!! love,juni ------------------ ~ What we do for ourselves dies with us. What we do for others and the world is immortal"~ - George Eliot IP: Logged |
ListensToTrees Knowflake Posts: 4828 From: Infinity Registered: Jul 2005
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posted May 15, 2008 08:35 AM
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Xena Moderator Posts: 435 From: UK Registered: Jun 2006
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posted May 16, 2008 06:40 AM
Nice smilie!! IP: Logged |