Subject: Leche Flan
From: Unicorn (unicorn@indenial.com)
Date: Fri Oct 05 2001 - 06:34:16 EDT
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F O O D F U N N Y
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Reader Dorrit Smedsgaard of Denmark knows how I like imported food
funnies:
A shoal of sardines were swimming around in the Mediterranean Sea.
Suddenly, they were passed by a submarine. "Look," said one of the
sardines,"canned humans!"
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T O D A Y ' S R E C I P E
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Historians may argue over the long-term effects of Spanish
colonialism, but I submit that this must be one of the great desserts
of history since it appears, in one form or another, and has survived
everywhere the Spanish conquistadores set foot.
Leche Flan (Lime Custard)
For the caramel:
1 cup (250 ml) sugar
1/3 cup (80 ml) water
For the custard:
3 eggs
3 eggs yolks
1/2 cup (125 ml) sugar
2 1/2 cups (625 ml) milk
1 Tbs (15 ml) finely grated lime zest
To prepare the caramel, combine the sugar and water in a small
saucepan over moderate heat and cook, without stirring, until it is a
deep honey color. Carefully pour into an 8-inch (20 cm) oven-proof
dish, tilting to evenly coat the bottom. Set aside and allow the
caramel to come to room temperature. For the custard, beat the eggs,
egg yolks, and sugar until light and fluffy. Heat the milk and lime
zest in a separate pot until almost boiling and add gradually to the
egg mixture, whisking constantly. Pour into the dish with the caramel
and place in a large, deep baking dish. Fill the large baking dish
with water halfway up the side of the dish containing the custard.
Bake in a preheated 300F (150C) oven for 35 to 45 minutes, until the
tip of a knife inserted in the center comes out clean. Remove from
the oven and cool. Refrigerate at least 3 hours, until cold. To
serve, run a knife around the inside of the dish, invert a serving
plate over the dish, and invert both together so the custard slides
out onto the serving dish. Serves 6 to 8.
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