Sunday, May 13, 2007

After You've Made Picadillo
The XMBD NMSE ealier provided me with her ever-so tasty recipe for Picadillo so I pestered her into passing along the perfect ending to go with: Flan. She makes a delicious flan and more than that - her flans hold together through their de-panning so they plate up real nice. Very professional. So without further ado:
Cover the bottom of a loaf pan with 3/4 cup light brown sugar, pressed flat

Mix together 3 egg whites and 8 egg yolks until blended. Add 2 large cans of evaporated milk, 3/4 cup sugar and 2 tsp. vanilla. Mix well. Add 6 Tablespoons cognac if desired (optional - I usually don't).

Pour slowly into loaf pan on top of brown sugar through a VERY FINE strainer/sieve (important to the ultimate texture - should be mesh like a window screen). Discard foam.

Fill a 9" x 13" pan with about 1/2" water (should come about 1/2 way up flan pan). Place the loaf pan in the water and place the larger pan in a preheated 350 degree oven for 1 hour (should be firm to the touch in the center).

Cool completely (or chill in refrigerator). When ready to serve, loosen sides with a wet knife, then turn upside down on serving plate. Keep refrigerated, should be served cool or at room temperature.
Serve with fresh whipped cream sweetened to taste with powdered sugar.

And there you have it. Do give it a try. You'll love it.

No comments: