Flan

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             FOOD FUNNY
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Here's another good one from Anna Welander:

Two men walk into a bar. One sits at one end of the bar and the other at
the opposite end. The bartender asks the first man what he wants. "I'll have a Frizzle.
That's a beer with a splash of tonic, a splash of orange juice, a squeeze of lemon, no lime."

Then the man at the other end of the bar orders. "Make mine a Frizzle.
It's a beer with just a bit of tonic, a bit of orange juice, a squeeze of lemon, but no lime."

The astonished bartender makes the drinks. Then he asks the first man
what he does for a living. "I am a theoretical mathematician at the university."

Then he asks the other man what he does. "Theoretical mathematician at the college."

"This is remarkable," says the bartender. "You both order a drink that
I've never heard of. You have an identical profession and you both walk
into my bar on the same day at the same time. What are the odds of something like that happening"?

Both men look up and answer in unison, "Twelve trillion, nine- hundred and eighty-seven billion to one."

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             TODAY'S RECIPE
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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 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 6.
Received on Thu Apr 9 18:15:02 2009