[ARCHIVED THREAD] - Flan (Page 1 of 2)
Posted: 8/17/2016 8:51:10 PM EDT
The ingredients
Making the caramel 
The custard 
Cook until set 
Enjoy 
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Looks good. I don't have much of a taste for dessert or sweets in general, but I'd eat the hell out of that, if only for the nostalgia. They used to serve flan as the dessert pretty often school when I was growing up. Haven't had it since.
I'm more interested in a full-length shot of that AR with the classic triangular handguard. A1, right? My knowledge of classic ARs is lacking. |
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Quoted:
You may have heard it by its other names: Crème caramel, or Crème brûlée (while not exactly the same, very similar) Quoted:
Quoted:
I don't know what the fuck that is, but I'd eat it. You may have heard it by its other names: Crème caramel, or Crème brûlée (while not exactly the same, very similar) I've had Creme Brûlée I thought it had a burnt top though??? |
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Quoted:
I've had Creme Brûlée I thought it had a burnt top though??? Quoted:
Quoted:
Quoted:
I don't know what the fuck that is, but I'd eat it. You may have heard it by its other names: Crème caramel, or Crème brûlée (while not exactly the same, very similar) I've had Creme Brûlée I thought it had a burnt top though??? Not burned, but caramelized. With flan, the caramel is in the bottom of the ramiken when it cooks. When it's done cooking, it's flipped over and the caramel appears on top, as if by some sort of witchcraft. |
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Quoted: Not burned, but caramelized. With flan, the caramel is in the bottom of the ramiken when it cooks. When it's done cooking, it's flipped over and the caramel appears on top, as if by some sort of witchcraft. Quoted: Quoted: Quoted: Quoted: I don't know what the fuck that is, but I'd eat it. You may have heard it by its other names: Crème caramel, or Crème brûlée (while not exactly the same, very similar) I've had Creme Brûlée I thought it had a burnt top though??? Not burned, but caramelized. With flan, the caramel is in the bottom of the ramiken when it cooks. When it's done cooking, it's flipped over and the caramel appears on top, as if by some sort of witchcraft. Also I dare not make Creme Brulee with any canned dairy. Fresh heavy cream, egg yolks, real vanilla bean (scraped), and sugar. It is basically Ice Cream. but with different preparation methods and temps. |
| I love flan, crime brûlée, and pana cotta. My wife and I just made a bunch of pana cotta and are waiting for it to set. We top it with pure berry purée. I put raspberries, Logan, Marion, and boysen berries from my vines in a blender and let it run. Then I strain off all the seeds, pasturize the purée and freeze it...it tastes exactly like fresh berries! |
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Quoted:
Not burned, but caramelized. With flan, the caramel is in the bottom of the ramiken when it cooks. When it's done cooking, it's flipped over and the caramel appears on top, as if by some sort of witchcraft. Quoted:
Quoted:
Quoted:
Quoted:
I don't know what the fuck that is, but I'd eat it. You may have heard it by its other names: Crème caramel, or Crème brûlée (while not exactly the same, very similar) I've had Creme Brûlée I thought it had a burnt top though??? Not burned, but caramelized. With flan, the caramel is in the bottom of the ramiken when it cooks. When it's done cooking, it's flipped over and the caramel appears on top, as if by some sort of witchcraft. I'm too unsophisticated for that stuff lol |
One of my favorite desserts ever. Btw if you ever get the chance OP, put some chopped mango over the top and drink some Mamajuana with it. Damn, I miss my cousin's cooking now.  The entire DR side of the family is in NYC or back in the DR, and I can't cook flan for the life of me. 
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Quoted:
Looks good. I don't have much of a taste for dessert or sweets in general, but I'd eat the hell out of that, if only for the nostalgia. They used to serve flan as the dessert pretty often school when I was growing up. Haven't had it since. I'm more interested in a full-length shot of that AR with the classic triangular handguard. A1, right? My knowledge of classic ARs is lacking. Not A-1. More of a Frankengun. 
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| My PR friend makes the best flan I've ever had. I've tried the box mixes, every restaurant that has it on the desert menu and every recipe I could find that sounds remotely close and haven't been able to duplicate it. He makes it in foil bread pans, to hell with those little ramekins. Any time I help him with a gun project, he pays me in flan and says he has willed me the recipe. The only thing better than the flan by itself, is the flan with a scoop of Blue Bell Old Fashion Vanilla ice creme on top. Desert of the Gods. |
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Quoted: I've had Creme Brûlée I thought it had a burnt top though??? Quoted: Quoted: Quoted: I don't know what the fuck that is, but I'd eat it. You may have heard it by its other names: Crème caramel, or Crème brûlée (while not exactly the same, very similar) I've had Creme Brûlée I thought it had a burnt top though??? That's the brûlée. |