Flan

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                            FOOD FUNNY
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Thanks yet again to Rosemary Zwick for today's food funny:

I put some turnips, my eleven-year-old son's least favorite
vegetable, on his dinner plate and instructed him to eat
everything. He cleaned his plate, except for the turnips. I
pointed out to him that if he'd eaten it earlier, he wouldn't
have been left with its taste in his mouth at the end of the
meal. Thoughtfully, he replied, "I guess I was just trying to
delay the inedible."

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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 21 13:17:16 2011