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Old 06-29-2005, 02:20 PM   #11
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Quote:
Originally Posted by Alix
Yep it does. Should it scare me that I understood that?
yes - very scared
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Old 06-29-2005, 02:26 PM   #12
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I absolutely LOVE Flan.

I'm going to store this one in memory. :D
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Old 06-29-2005, 02:28 PM   #13
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lucky duck - nothing stores in my memory!!!
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Old 06-29-2005, 02:45 PM   #14
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wOW...THANKS TO THE GOOD FOLKS HERE FOR THE RESPONSES. I really really like both recipes. Such a pleasure coming here & getting lots of good "feed" back. How Grand
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Old 06-29-2005, 02:49 PM   #15
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Old 06-29-2005, 02:51 PM   #16
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Quote:
Originally Posted by Andy M.
Right! or Cointreau or Triple Sec, or Curacao.
Andy, ooh, or contreau (sp?), not au contrere (sp?) right? These luscious flans and grand marnier are making me giddee.
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Old 06-29-2005, 02:58 PM   #17
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I've copied and pasted both--they sound so good! Here's another I had in my files:

Vanilla and Lime Flan


Caramel:
c sugar
3 Tbsp water


Base:
2 c condensed milk
2 c whole milk
3 limes zested
1 vanilla bean
6 eggs


Preheat the oven to 360F.


To make the caramel, heat together the water and sugar gently, over medium flame, until it is golden brown, about 10 minutes, ensuring the mixture does not burn.


Meanwhile, pour the condensed milk and whole milk into a pan. Add the lime zest. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture. Simmer the milk slowly for 15 minutes to let the flavors combine.


Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside.


In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk mixture into the eggs. This will temper the eggs. Once the warm milk has raised the temperature of the eggs, pour in the rest of the milk and stir to combine. Pour all of the mixture into the cake pan over the caramel. Cook the cake pan in a water bath by placing the pan inside a larger pan that is filled halfway with water. Place in the oven and cook for 45 minutes-1 hour.

Once ready, allow to cool and place inside a refrigerator overnight. The flan is then ready to be flipped over gently and served.
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Old 06-29-2005, 03:00 PM   #18
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And another! These are fun since you can have a variety of "toppings" within one recipe:

1 1/2 cups whole milk
1 cup half-and- half
1 teaspoon vanilla extract
1/2 cup sugar


An assortment of jams, preserves, or dessert sauces such as:
Blueberry jam
Apricot preserves
Butterscotch ice cream topping
Hot fudge ice cream topping
6 eggs


Additional Equipment:
Roasting pan large enough to accommodate 8 custard cups with at least 1-inch to spare around
8 custard cups
Glass or stainless steel bowl with a spout
Fine mesh strainer
Small nonreactive saucepan
A kettle boiling water
Whisk


Heat oven to 350 degrees F.

In the saucepan, combine the milk, half-and-half, vanilla, and sugar. Bring to a bare simmer over medium-low heat.

Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping should come a few millimeters up the side of the custard cup.

Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top freezer bags. The frozen whites can be frozen up to a year.)

Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out of control. In a mixing bowl, combine the remaining whole eggs and the yolks. Whip the eggs with a whisk until slightly thickened and lightened in color. While whisking the eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.

Place a fine mesh strainer over a glass or stainless steel bowl with a spout. Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.

Place the custard cups into the roasting pan. Evenly distribute the custard into the custard cups, going short on the first pass. Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.

Cook the flans for about 40 minutes, or until they wobble slightly when the pan is wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and the center. If it comes out clean, the flans are done. Using tongs, remove the cups from the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before discarding. Cool, cover and chill.
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Old 06-29-2005, 03:06 PM   #19
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pA, these look so delish-ous! Very different. I'll have to start flaning very soon. Thank you as always, for your outstanding recipes. btw, hot fudge, blueberries, butterscotch, apricots!....speachlessly happy here.
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Old 01-15-2006, 09:53 AM   #20
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flan

I found out from a mexican restaurant in Chicago that the secret to their flan is evaporated milk. I have tried many recipes and found this to be the best. On top of that it's alot less fattening than heavy cream. Give it a try, I know you will be pleasantly surprised!
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