Subject: Colombian Pineapple Custard
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 07 2000 - 03:48:33 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
It has been a while since the ol' World Wide Recipes Groan-O-Meter got
a workout. This one is thanks to reader Suzy from Atlanta, Georgia.
Years ago there was a baker's assistant whose sole job was to pour the
dough mixture for making sausage rolls (apparently the royal family
loved sausage). Because people were identified by their professions,
he was just called Richard the Pourer.
One day Richard ran out of some key ingredients, namely a secret spice
he used in the batter. He called his apprentice and sent him to the
store to buy more spices.
When the apprentice arrived at the store, he found that he had
forgotten the name of the ingredient. Hoping that the storekeeper
might be able to figure it out, he described it to him . . . it's
for Richard the Pourer for batter for wurst.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Like so many dishes with regional variations, flan is to be found all
over Latin America, frequently flavored with local ingredients. This
pineapple-flavored version comes from Colombia.
Flan de Pina (Colombian Pineapple Custard)
1/4 cup (60 ml) sugar
1 cup (250 ml) unsweetened pineapple juice
1 cup (250 ml) sugar
4 eggs
Place the 1/4 cup (60 ml) sugar 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. Combine the pineapple juice and
the remaining sugar in a small saucepan and cook over moderate heat
until the liquid is reduced by half and is quite thick. Remove from
the heat and allow to cool to room temperature. Beat the eggs
thoroughly, and add the pineapple syrup gradually. 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 halfway 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 4 to 6.
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