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Old 02-18-2008, 10:23 AM   #1
Assistant Cook
Join Date: Feb 2008
Posts: 2
New Member

I have always enjoyed cooking, I guess I get it from my mother,(Patricia Ballard) who was in her own right a great chef.
The reason I joined this group was because I had some questions about several reipes I was prepareing for a Valentines Day dinner for about 30 guest. I was looking for a great fresh basil salad dressing. and I was also looking for possible ways of carmalizing suger for my french vanilla flan. After looking up dozens of recipes for carmalizing the suger, I decided to do the traditiona way. Useing an 8 inch cast iron skilit I put in two cups of suger had my stove on high and began to wisk the suger until it began to melt. As the suger began to melt it began to seperate into small cluster of suger. When I counted about 15 of these suger clusters I removed the skilit from the stove and alowed the heat from the cast iron skilit to melt the remainig suger. The results was a perfect amber colored base which was then transfered to individual serving dishes.
For me the success of carmalizing 10 cups of sugger was:
1. do it in small batches of 2 cups at a time
2. use an 8 inch cast iron skilit
3. as soon as you put the suger in the skilit start sturing with a wire wisk
4. when you count between 10 to 15 small groups of suger bathed in and amber solution of melted suger, remove the skilit from the stove and alow the heat from the cast iron skilit to melt the remaining suger. Keep sturing unti all the suger is melted.
5. pour carlmized suger into molds which have been heated to above room tempeture and roll the suger around all the sides of the dish. BE CAREFUL THIS STUFF IS HOT!
6. allow to the suger to stand for about 30 minute before pouring your mixture of flan into your dish.
7. place in the frig. and allow to set about 2 hours.

Instead of just milk I used a 1 cup of french vanllia creamer and 1 cup of whole milk.

when the flan was ready I place them on a bed of mint leaves and garnish with several blackberris added a dash of nutmeg and serve.

NOTE: The process of carlmalizing suger takes some practice. You can burn the suger in less time than it takes to crack an egg. You will know when the suger is burnt by the smell. Take your time and the results will speak for themslef.


Mr. Pinkston


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Old 02-18-2008, 11:33 AM   #2
Master Chef
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Hey there! Welcome to DC!

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Old 02-18-2008, 05:32 PM   #3
Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Hello and welcome to DC!
I think this is way too delicate for me, and with three kids running around... uggg.
But this is right up DWs alley, thanks I am sure she will enjoy!
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Old 02-18-2008, 05:38 PM   #4
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Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Welcome! That french vanilla flan with blackberries sounds delightful!!
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
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Old 02-18-2008, 08:32 PM   #5
Head Chef
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Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,194
Great! Nothing like starting with a bang!
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Old 02-19-2008, 01:58 AM   #6
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Welcome to DC!!
Too many restaurants, not enough time...
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Old 02-22-2008, 10:20 PM   #7
Master Chef
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
welcome to the forum.

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