The Weekly Whisk - 11/5/20

Musings from a foodie…

We are sequestered at home like many folks and providing services on a virtual basis. It’s a learning experience as well as a period of experimentation and learning. We had a visit from our son and his girlfriend who originates from Mexico. She offered to make dessert one evening this past week and it was absolutely, over-the-top, wonderful Flan [* * * * *]. This was real Flan, not that out-of-the-box type that is homogenized blandness. I encourage you to try this recipe. First, you need to obtain a Flan pan if you don’t have one. It is a metal pan that allows you to “flip” the ingredients. In the pan over low heat, melt 1 cup of sugar by continuing to stir the sugar so that “no bubbles” appear. Once the sugar is melted, remove, and set aside. Then, combine 1 can of condensed milk , 1 can of evaporated milk (or, 50-50 if you are making more!), 1 cap full of vanilla (Mexican vanilla preferred), 4 – 6 eggs depending on how dense you like your Flan. Add the ingredients to a blender and after processing, pour over the caramelized sugar. Lock the pan and place in water inside of a pressure cooker with the water about ½ way up the sides of the Flan pan. Bring the water to a boil, turn to low, then lock the lid on the pressure cooker and allow the contents to cook for about 1 hour and 15 minutes. When, the flan is done, cut it away from the edges of the Flan pan, flip onto a plate and place the refrigerator to cool. You can make additional caramelized sauce if desired or serve as is – your choice. It’s absolutely wonderful.


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