Unicorn (Unicorn@Indenial.com)
Sat, 05 Jun 1999 21:29:55 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a real groaner from Jodi Thompson:
A grasshopper walks into a bar, the bar tender says "You know we have
a drink in this place named after you." The grasshopper says "That's
stupid, who would name a drink George".
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
If there is a restaurant in Spain that doesn't have flan on the
dessert menu, I have never eaten there. This version is spiced up
with the addition of cinnamon.
Flan con Canela (Cinnamon Flan)
1 cup (250 ml) sugar
2 Tbs (30 ml) water
4 eggs
1 14-ounce (390 g) can sweetened condensed milk
1 cup (250 ml) water
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) grated lemon rind
Combine the sugar and 2 tablespoons (30 ml) water in a small, heavy
skillet and cook, stirring frequently, over medium heat until it has
turned a dark golden brown. Immediately pour the caramelized sugar
into a buttered 4 cup (1 L) mold or cake pan, tilting to coat the
bottom and sides of the mold while the sugar is still hot. Beat the
egg yolks well and mix in the remaining ingredients. Pour into the
mold and place the mold in a larger casserole. Fill the larger
casserole with water to the level of the egg mixture and bake in a
preheated 350F (180C) oven for 1 hour, or until a knife blade inserted
in the center comes out clean. Allow to cool to room temperature and
loosen the edges of the custard by running a knife around the inside
of the mold. Invert onto a serving platter and spoon or pour the
caramelized sugar over the top. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Sun Jun 06 1999 - 09:00:02 EDT