Porto-Style Flan

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            FOOD FUNNY
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Here's a good one from Stacie Wheeler:

A guy sat at a bar, just looking at his drink. He'd been like that
for half an hour when suddenly, this big trouble-making truck
driver steps next to him, takes the drink from the guy without a
word, and just drinks it down. The poor man starts crying. The
trucker says: "Come on man, I was just joking. Here, I'll buy
you another drink. I just can't stand to see a grown man cry."

"No, it's not that," replied the sobbing man. "This is the worst
day of my life. First, I turned off the alarm and fall back to sleep.
Then I was late getting to my office. My boss, outraged, fired me
on the spot. When I left the building to go to my car, I found out
it has been stolen. The police, they said they can do nothing. I
got a cab to return home, and when I got out and shut the door,
I remembered that I'd left my wallet and all of my credit cards
there. I shouted and waved, but the cab driver just drove away.
I go home, and when I got there, I found my wife in bed with the
gardener. I left home, and I came to this bar. And just when I'd
worked up the courage to put an end to my sorry life, you show
up and drink my poison."

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            TODAY'S RECIPE
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The Portuguese have customized the ubiquitous flan with the
addition of some of their unique and delicious wine.

Porto-Style Flan (Porto Pudim Flan)

1/2 cup (125 ml) sugar
1 1/2 cups (375 ml) heavy cream
1 1/2 cups (375 ml) milk
8 egg yolks, beaten until frothy
2 Tbs (30 ml) tawny Port

Heat the sugar in a saucepan over moderate heat until it is dark
golden brown. Remove from the heat and allow to cool for about
5 minutes. Add the cream and milk to the saucepan and return
to the heat, stirring until the caramel is dissolved and the mixture
is almost boiling. Remove from the heat. Add some of the hot
cream mixture to the egg yolks, stirring to combine, then add
the egg yolk mixture to the cream mixture, stirring to combine.
Pour into 6 to 8 custard cups or ramekins, or into a single 2-quart
(2 L) baking dish. Place the ramekins or baking dish in a larger
baking dish and add enough hot water to come halfway up the
sides of the ramekins. Bake in a preheated 350F (180C) oven
until a knife inserted in the center of the custard comes out
clean, about 40 minutes. Cool to room temperature before chilling
in the refrigerator. To unmold, run the blade of a knife around the
inside of the baking dish before inverting onto a serving platter.
Serves 6 to 8.
Received on Fri Aug 18 08:05:57 2006