Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 02:41:33 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Jan Morey sent in this true food funny. Isn't it reassuring to
know that one day the world will be run by former fast-food employees?
My daughter went to the Taco Bell and ordered a Taco. She asked the
individual behind the counter for "minimal lettuce". He said he was
sorry, but they only have iceberg.
:::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This dessert is found throughout the Spanish-speaking world, which
makes sense since it originated in Spain. This version is typical of
many Mexican desserts because of the addition of cinnamon. It can
be made in one large mold, or in individual custard cups. Either way,
es muy delicioso.
Flan
1/2 cup (125 ml) sugar
2 Tbs (30 ml) water
4 cups (1 L) milk
3/4 cup (180 ml) sugar
8 eggs, lightly beaten
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) grated lemon rind (optional)
A pinch of salt
Combine the 1/2 cup (125 ml) sugar and the water in a small saucepan
and cook over moderate heat until the sugar melts and turns golden
brown. Pour this into a 6 cup (1.5 L) mold (or into 6 individual
ramekins) and tilt to cover the entire bottom of the mold. In a
separate pan, heat the milk until a film forms on top. Remove from
the heat and cool. In a mixing bowl, beat the eggs and remaining
sugar together. Add the milk and the remaining ingredients and mix
well but not too briskly. You don't want bubbles in the mixture.
Pour into the mold and place the mold in a large baking dish filled
with enough hot water to reach half way up the side of the mold. Bake
in a preheated 350F (180C) oven for 1 hour, until the custard is set
and a knife inserted in the middle comes out clean. Cool at room
temperature for 1 hour, then refrigerate for at least 2 hours. To
unmold, run a knife around the edge of the mold and invert onto a
serving platter. Serves 6.
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