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Posted: 8/2/2022 9:36:33 PM EDT
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Posted: 8/2/2022 9:41:39 PM EDT
[#1]
De vainilla o de coco?
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Posted: 8/2/2022 9:42:47 PM EDT
[#2]
Quote HistoryQuoted: De vainilla o de coco? Vanilla |
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Posted: 8/2/2022 9:43:35 PM EDT
[#3]
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Posted: 8/2/2022 9:44:11 PM EDT
[#4]
 It's Flan Time! Who wants flan? You dont know flan? - Envy, 2004 |
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Posted: 8/2/2022 9:46:30 PM EDT
[#5]
Love it! Hold the Carmel sauce & add a shot of Kahlúa
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Posted: 8/2/2022 9:46:38 PM EDT
[#6]
Its flan-tastic
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Posted: 8/2/2022 9:47:36 PM EDT
[#7]
I do. Very tasty.
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Posted: 8/2/2022 9:48:43 PM EDT
[#8]
Yes, my abuela used to make it all the time.
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Posted: 8/2/2022 9:49:21 PM EDT
[#9]
Only homemade and not store bought.
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Posted: 8/2/2022 9:49:22 PM EDT
[#10]
That or cremeBrule, is my wife's favorite. She prefers is warm, before it sets up. I like it either way.
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Posted: 8/2/2022 9:52:57 PM EDT
[#11]
Quote HistoryQuoted: Only homemade and not store bought. Set sugar on to carmelize. Pull three eggs from fridge, let get to room temp Beat eggs, add 1/2c sugar Scald 2c milk Temper beaten eggs with warm milk. Add 1tsp vanilla extract Pour carmelized sugar into ramekins Strain mixture into ramekins. Bake at 325 in a water bath for 45 minutes. |
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Posted: 8/2/2022 9:59:42 PM EDT
[#12]
Quote HistoryQuoted: Set sugar on to carmelize. Pull three eggs from fridge, let get to room temp Beat eggs, add 1/2c sugar Scald 2c milk Temper beaten eggs with warm milk. Add 1tsp vanilla extract Pour carmelized sugar into ramekins Strain mixture into ramekins. Bake at 325 in a water bath for 45 minutes. Quote HistoryQuoted: Quoted: Only homemade and not store bought. Set sugar on to carmelize. Pull three eggs from fridge, let get to room temp Beat eggs, add 1/2c sugar Scald 2c milk Temper beaten eggs with warm milk. Add 1tsp vanilla extract Pour carmelized sugar into ramekins Strain mixture into ramekins. Bake at 325 in a water bath for 45 minutes. Thank you sir. |
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Posted: 8/2/2022 10:00:31 PM EDT
[#13]
Only with chorizo
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Posted: 8/2/2022 10:01:05 PM EDT
[#14]
I do.
My wife made crème brûlée a couple of days ago, of which I am also a fan. |
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Posted: 8/2/2022 10:05:35 PM EDT
[#15]
Well of course.
 
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Posted: 8/2/2022 10:07:48 PM EDT
[#16]
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Posted: 8/2/2022 10:10:09 PM EDT
[#17]
Not really a fan.
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Posted: 8/2/2022 10:15:00 PM EDT
[#18]
It'll make a turd
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Posted: 8/2/2022 10:21:27 PM EDT
[#19]
Flan has too much egg for me.
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Posted: 8/2/2022 10:29:01 PM EDT
[#20]
Grossest texture of food ever. No!
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Posted: 8/2/2022 10:31:40 PM EDT
[#21]
Love it and all other types of egg custard.
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Posted: 8/2/2022 10:33:59 PM EDT
[#22]
Flan with café con leche is my jam.
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Posted: 8/2/2022 10:36:52 PM EDT
[#23]
Love when my mom used to make it for us growing up.
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Posted: 8/2/2022 10:58:07 PM EDT
[#24]
Yes, yes I do. I also love flan cake.
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Posted: 8/2/2022 10:58:46 PM EDT
[#25]
Quote HistoryQuoted: De vainilla o de coco? De café. |
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Posted: 8/2/2022 11:01:29 PM EDT
[#26]
My Mom is Venezuelan so I prefer the Venzuelan version called "Quesillo"
"While flan uses whole eggs plus egg yolks, whole eggs are used for quesillo. In addition to that, you'll notice that flan is a creamy custard filling, quesillo has a more spongey custard. The spongey is like the holes in cheeses, which is why it's called quesillo"  Attached File |
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Posted: 8/2/2022 11:09:11 PM EDT
[#27]
yes I do
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Posted: 8/2/2022 11:14:29 PM EDT
[#28]
Heck yea!
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Posted: 8/2/2022 11:21:50 PM EDT
[#29]
Quote HistoryQuoted: My Mom is Venezuelan so I prefer the Venzuelan version called "Quesillo" "While flan uses whole eggs plus egg yolks, whole eggs are used for quesillo. In addition to that, you'll notice that flan is a creamy custard filling, quesillo has a more spongey custard. The spongey is like the holes in cheeses, which is why it's called quesillo" https://www.ar15.com/media/mediaFiles/251314/GettyImages-544981688-65bfa425c0e74c47ad-2475127.JPG I use 3 whole eggs. No spongey texture in mine. That looks interesting however, I’ll have to give it a try. |
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Posted: 8/2/2022 11:25:08 PM EDT
[#30]
Quote HistoryQuoted: Love when my mom used to make it for us growing up. One of my earliest memories is getting the spoon from the sugar carmelizing process as a treat. Think a slightly burnt sugar lollipop on a spoon. I still love it! |
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Posted: 8/2/2022 11:26:21 PM EDT
[#31]
Yes. Had some yesterday.
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Posted: 8/2/2022 11:28:19 PM EDT
[#32]
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Posted: 8/2/2022 11:30:31 PM EDT
[#33]
Not really. I'm more of a fried ice-cream fan.
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Posted: 8/3/2022 6:27:09 AM EDT
[#34]
I like flan.
I especially like homemade orange flan. And Cuban toast with Cafe con leche. |
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Posted: 8/3/2022 6:28:50 AM EDT
[#35]
Did you ever take a flan and squish it in your hand? Oh no?
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Posted: 8/3/2022 6:30:05 AM EDT
[#36]
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Posted: 8/3/2022 6:34:23 AM EDT
[#37]
When it's good. I like when the sauce has a coffee flavor.
When it's bad it's like biting into a damn hockey puck. 
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Posted: 8/3/2022 6:43:07 AM EDT
[#38]
Filipino leche flan is good stuff, and the way my former mother-in-law (God rest her) made it was to die for.
That being said, the creme brulee at the le Meridien across from the airport in Dubai is one of the best things that has ever crossed my lips, and I have several friends from around the world who are professional chefs at high-end venues. Not only is it EXCELLENT, it is served in a quite large bowl rather than a ramekin. The texture really sets it apart. When I was there for 2 weeks and quarantined, it was my favorite dish on the entire menu. |
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Posted: 8/3/2022 6:46:57 AM EDT
[#39]
I remember as a child going to the first "real Mexican" restaurant in town. The waiter (who we actually became really good friends with over the next 15 years) asked my dad how the food was and my father said everything was fine. I guess with the southern drawl it sounded like flan. He brought him flan. 15 years later he would bring my father flan at the end of every meal. I hope you are doing well Juan where ever you are.
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Posted: 8/3/2022 7:18:58 AM EDT
[#40]
Homemade from scratch baked is the best.
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Posted: 8/3/2022 7:26:02 AM EDT
[#41]
Quote HistoryQuoted: My Mom is Venezuelan so I prefer the Venzuelan version called "Quesillo" "While flan uses whole eggs plus egg yolks, whole eggs are used for quesillo. In addition to that, you'll notice that flan is a creamy custard filling, quesillo has a more spongey custard. The spongey is like the holes in cheeses, which is why it's called quesillo" https://www.ar15.com/media/mediaFiles/251314/GettyImages-544981688-65bfa425c0e74c47ad-2475127.JPG Thats the first kind i ever had when i moved to Venezuela as a kid. While thats top of the heap i cant say ive ever had a flan i didnt like. |
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Posted: 8/3/2022 7:33:18 AM EDT
[#42]
Daughter and I make it often. Very simple recipe with only 4 ingredients.
I use Half and Half, whole eggs, vanilla and sugar. After you beat the eggs and sugar together, add the dairy and vanilla. Two details that I think help the recipe: strain the mixture into the ramiken, and cover with foil to keep the tops from browning. I like it better with one night in the refrigerator to set the custard and allow the caramel to soften. |
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Posted: 8/3/2022 7:39:54 AM EDT
[#43]
Quote HistoryQuoted: Filipino leche flan is good stuff, and the way my former mother-in-law (God rest her) made it was to die for. That being said, the creme brulee at the le Meridien across from the airport in Dubai is one of the best things that has ever crossed my lips, and I have several friends from around the world who are professional chefs at high-end venues. Not only is it EXCELLENT, it is served in a quite large bowl rather than a ramekin. The texture really sets it apart. When I was there for 2 weeks and quarantined, it was my favorite dish on the entire menu. A well executed crème brûlée is sublime. You are correct in that the perfect texture sets it apart. |
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Posted: 8/3/2022 8:09:08 AM EDT
[#44]
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Posted: 8/3/2022 8:19:10 AM EDT
[#45]
I enjoy Wu Tang Flan as it ain't nothing to fuck with.
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Posted: 8/3/2022 8:19:53 AM EDT
[#46]
Not particularly. It isn't awful, but wouldn't be high on my list.
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Posted: 8/3/2022 9:13:30 AM EDT
[#47]
Quote HistoryQuoted: I like flan. I especially like homemade orange flan. And Cuban toast with Cafe con leche. Funny you mentioned that. For context, I was born in Hialeah. My parents lived most of their early lives in Miami, moving away when they were in their 30’s. They both worked in the restaurant biz and obviously had some cubano influences. When they (we) finally moved away on ‘73 or ‘74, we went to Athens, GA and they opened a restaurant. Their “chef” was a guy who was sure enough Cuban and moved up with us. Anyways, to your point; my mom and I were discussing this over text last night and she sent me the following Sometimes when I make it I shave some lemon rind and put it in the milk as it steeps and then discard it; gives it a real fresh taste ( or Orange rind) |
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Posted: 8/3/2022 9:31:30 AM EDT
[#48]
Quote HistoryQuoted: Grossest texture of food ever. No! I only like it warmed for this reason. It has an odd texture otherwise. I serve it warmed, with a sprinkling of good raisins, Saigon cinnamon and drizzled with George Ocean spiced rum. |
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Posted: 8/3/2022 9:35:26 AM EDT
[#49]
It wouldn't be my first choice but it's ok.
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Posted: 8/3/2022 9:44:41 AM EDT
[#50]
Love is a more accurate term.
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