Almond Flan

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this food funny straight out of the old West:

While enjoying an early morning breakfast in a northern Arizona
cafe, four elderly ranchers were discussing everything from
cattle, horses, and weather, to how things used to be in the
"good old days." Eventually the conversation moved on to their
spouses. One gentleman turned to the fellow on his right and
asked, "Roy, aren't you and your bride celebrating your fiftieth
wedding anniversary soon?"

"Yup, we sure are," Roy replied.

"Well, are you gonna do anything special to celebrate?" another man asked.

The old gentleman pondered this for a moment, then replied,
"For our twenty-fifth anniversary, I took Bea to McDonalds in
Tucson. Maybe for our fiftieth, I'll go down there and get her."

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                            TODAY'S RECIPE
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If I don't already hold the record for the number and variety of
custard-like recipes published, this one will surely put me over
the top. It uses an unusual cooking method to produce a light,
fluffy version of the ubiquitous flan.

Almond Flan (Flan de Almendra)

2 cups (500 ml) milk
1/2 cup (125 ml) sugar
1/4 cup (60 ml) blanched almonds, ground in a blender or food processor
4 egg whites, stiffly beaten
1 tsp (5 ml) butter
Toasted slivered almonds for garnish

Combine the milk, sugar, and almonds in a pot and bring to a
boil over moderate heat. Reduce the heat and simmer covered
for 15 minutes. Cool to room temperature. Fold the egg whites
into the milk mixture. Grease the top of a double boiler with the
butter and add the mixture. Cook covered over a pot of simmering
water until the mixture has set, about 30 minutes. Chill and
unmold onto a serving platter. Garnish with slivered almonds.
Serves 4 to 6.
Received on Fri Nov 19 07:48:35 2010