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Posted: 8/2/2022 9:36:33 PM EDT
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It''s Flan Time! Who wants flan? You dont know flan? - Envy, 2004 |
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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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Quoted: Only homemade and not store bought. View Quote 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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Quoted: 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. View Quote View All Quotes View All Quotes Quoted: 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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I do.
My wife made crème brûlée a couple of days ago, of which I am also a fan. |
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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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Quoted: 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 View Quote 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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I like flan.
I especially like homemade orange flan. And Cuban toast with Cafe con leche. |
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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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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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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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Quoted: 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 View Quote 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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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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Quoted: 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. View Quote A well executed crème brûlée is sublime. You are correct in that the perfect texture sets it apart. |
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Not particularly. It isn't awful, but wouldn't be high on my list.
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Quoted: I like flan. I especially like homemade orange flan. And Cuban toast with Cafe con leche. View Quote 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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