food for thought

by michelle

flan

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The history of flan begins with the ancient Romans who spread their culinary traditions throughout Europe. Originally a savoury dish, it became popular as a sweet dish of slowly cooked custard with caramelised sugar. Christopher Columbus’ discovery of America brought flan with it and nearly all of Central and South America loves flan in one form or another. It has become particularly associated with Mexico where it is an absolute classic. This rather more modern recipe comes from a Mexican family member.

flan

Blend 1 can of evaporated milk, 1 can of sweetened condensed milk, 1 teaspoon of pure vanilla extract and 4 eggs. Allow this mixture to rest. In the pan in which you will cook the flan, put 8 tablespoons of sugar and heat carefully to make a caramel. Allow the caramel to cool then pour the milk mixture over it. Cover the pan with foil and place it in a large baking tray in the oven. Pour boiling water around the flan dish at least half-way up the sides and bake in a moderate oven until the custard is set. If you have a pressure cooker, place the covered flan on a trivet with some water below and cook at pressure for 20 minutes. Chill before turning out and serving.

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Written by michelle picker

January 17, 2017 at 5:48 am

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