I hope that a dezert qualifies as a side((((( Cuban FLAN)))

I hope that a dezert qualifies as a side((((( Cuban FLAN)))

Postby scotty » Sun Dec 21, 2008 12:15 am

This is the custard mix and the caramelized baking dish

Image


This is the baked flan cooling a bit before refrigerating


Image


This is after cooled in refer for about 4 hours. We are trying to get enough nerve to invert it

Image


After some tapping and banging, it came out in one piece. much to our surprise


Image


Image


Here it is half eaten. MMMMMMMMMMMMM a great Cuban sweet custard


Image
The best comedy is to see the politicians in the USA blaming one another for all the stealing they have been doing for so many years.
Maybe this is Obamas strategy to get the truth out in the open.
User avatar
scotty
Registered Member
 
Posts: 180
Joined: Sun Jun 18, 2006 9:24 pm
Location: lecanto Florida USA

Postby TJ Buffalo » Sun Dec 21, 2008 4:30 pm

Nicely done, flan is great stuff. Do you have a particular recipe for it that you favor?
TJ Buffalo
Global Moderator
 
Posts: 719
Joined: Sun Jul 10, 2005 2:07 am
Location: New Jersey, USA

Postby scotty » Sun Dec 21, 2008 6:45 pm

Try this-- we think that using milk instead of the evaporated milk is more authentic

Flan (Spanish egg-custard)
1 can evaporated milk----use regular milk for less sweetness
1 can condensed milk
5 whole eggs
� cup of sugar
1 tsp vanilla
pinch of salt
1 cup sugar (for the caramel)
Flan - Blend all ingredients until completely mixed. Pour the flan mixture thru a metal strainer right into the caramelized pan.

Set the mold in a broiling pan (ba�o de Mar�a). Cook in a 350� oven for one hour. At 30 minutes check to see if it's getting too brown on top - if so cover loosely with foil.
Test the flan to see if it's done by inserting a knife in the center. If the flan is still soft, let it cook longer until a knife inserted again comes out clean. Remove from the oven carefully and let it sit on the counter until it cools. Then cover with foil and refrigerate for at least 3 hours.
To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.
Stove Top Caramel -

Melt 1cup sugar in a non-stick pan, over low heat. Keep your eye on it. If it burns you will have to start over. It just needs to melt that's all. Using a non stick pan will cause the caramel to just slip off the pan when pouring - easy to clean later.
Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. You have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.
The best comedy is to see the politicians in the USA blaming one another for all the stealing they have been doing for so many years.
Maybe this is Obamas strategy to get the truth out in the open.
User avatar
scotty
Registered Member
 
Posts: 180
Joined: Sun Jun 18, 2006 9:24 pm
Location: lecanto Florida USA

Cuban Flan

Postby chix-boy » Fri Mar 23, 2012 9:38 pm

Cuban Flan
Rind of 1 lemon
1.5 cups milk (goats milk if you have)
3/4 sugar (sugar cane)
1 cinnamon stick
4 whole eggs
4 egg yolks
3/4 cups sugar (sugar cane)
1.5 cups heavey cream
You know there might, I say there just might be a market for bottled duck
User avatar
chix-boy
Registered Member
 
Posts: 25
Joined: Tue Dec 20, 2011 12:57 am
Location: Madison Wis

Postby Titch » Sun Mar 25, 2012 8:27 am

We made the recipe today after seeing this post.
Wow what a desert.
We tweaked it a touch but the basis was the same.

Image

Thanks for the original Scotty.
Cheers.
Titch
Marriage is a life sentence.
User avatar
Titch
Registered Member
 
Posts: 92
Joined: Fri Mar 09, 2012 10:41 am
Location: Sth east Melbourne in Aus


Return to sauces and side dishes

Who is online

Users browsing this forum: No registered users and 0 guests

cron