ot; flan

does anyone have victor's recipe or one they hav used trust and would use
again to serve to guests, thanks Lee

No, I don't have it, what sort of flan was it?
Tweed


Stormmee wrote:
does anyone have victor's recipe or one they hav used trust and would
use again to serve to guests, thanks Lee

it was victor's mom's recipe basic all around sort from mexico, Lee
"Christina Websell" wrote in message
...
No, I don't have it, what sort of flan was it?
Tweed


Stormmee wrote:
does anyone have victor's recipe or one they hav used trust and would
use again to serve to guests, thanks Lee

I can't help you with that one then:-)
We make both savoury and sweet flans here, what are you looking to do?
Tweed



Stormmee wrote:
it was victor's mom's recipe basic all around sort from mexico, Lee
"Christina Websell" wrote in message
...
No, I don't have it, what sort of flan was it?
Tweed


Stormmee wrote:
does anyone have victor's recipe or one they hav used trust and
would use again to serve to guests, thanks Lee

"Stormmee" wrote in message
...
does anyone have victor's recipe or one they hav used trust and would use
again to serve to guests, thanks Lee
Food network has a good one


Cook Time: 45 min Level: Easy Yield: 8 servings

Ingredients
2 to 3 cups sugar, plus 2 cups sugar
8 eggs
1 teaspoon vanilla
4 cups milk
Directions

Preheat the oven to 325 degrees F.
Melt 2 cups sugar in saucepan over low heat and cook until golden brown,
about 5 to 8 minutes.
Watch the sugar carefully as it can burn quickly. Put the caramel into
custard cups to cover the bottom.
In mixing bowl add remaining sugar, eggs, and vanilla.
Boil the milk, then slowly add to sugar egg mix whisking well.
Strain through a fine strainer.
Ladle the mixture into the caramel coated custard cups, filling 3/4 full.
Put the filled cups into a water bath and cover.
Cook for about 35 to 40 minutes.
Check after 30 minutes.
Cool to room temperature.
To serve, run a knife around the edges to loosen and invert onto plates.


One of my latino neighbors gave me this for you when I asked them what their
favorite flan recipes was. Hopefully I translated it right Spanish is a
little rusty when I wrote it down her a bit ago

Honey Flan with ground Cinnamon

3 beaten large eggs
½ cup honey the kind you like any flavors to it might make the flan come
out weird
1 teaspoon vanilla extract
1 ½ cups skim milk do not use cheap stuff
¼ teaspoon ground cinnamon fresh is the best
Preparation:
Preheat the oven to 325 degrees F.
Beat the milk, eggs, vanilla extract and half the honey until the mixture is
just combined but not frothy but not puffy.
I think she meant until it is with beaten well. My spanish is
rusty

Mix the rest of the honey with the cinnamon.
Arrange 4 custard cups in an 8 inch square baking dish and spoon a
tablespoon of the cinnamon honey into each one.
Divide the egg mixture between the cups and put the baking dish on the
middle rack in the oven.
Pour boiling water into the baking dish to an pinky section depth. I think
she meant about an inch

Bake 40 minutes or until the trusty knife inserted into the middle comes out
clean.

Makes enough for 4

is DW a Drool Warning, like a BW ?? or is there such a 'thing'..?

anyway
Drool, thank you Matthew..
I too love a good Flan.
And I'm not 'pudding' you on.
Kyla

"Matthew"

"Stormmee"
does anyone have victor's recipe or one they hav used trust and would use
again to serve to guests, thanks Lee
Food network has a good one


Cook Time: 45 min Level: Easy Yield: 8 servings

Ingredients
2 to 3 cups sugar, plus 2 cups sugar
8 eggs
1 teaspoon vanilla
4 cups milk
Directions

Preheat the oven to 325 degrees F.
Melt 2 cups sugar in saucepan over low heat and cook until golden brown,
about 5 to 8 minutes.
Watch the sugar carefully as it can burn quickly. Put the caramel into
custard cups to cover the bottom.
In mixing bowl add remaining sugar, eggs, and vanilla.
Boil the milk, then slowly add to sugar egg mix whisking well.
Strain through a fine strainer.
Ladle the mixture into the caramel coated custard cups, filling 3/4 full.
Put the filled cups into a water bath and cover.
Cook for about 35 to 40 minutes.
Check after 30 minutes.
Cool to room temperature.
To serve, run a knife around the edges to loosen and invert onto plates.


One of my latino neighbors gave me this for you when I asked them what
their favorite flan recipes was. Hopefully I translated it right Spanish
is a little rusty when I wrote it down her a bit ago

Honey Flan with ground Cinnamon

3 beaten large eggs
½ cup honey the kind you like any flavors to it might make the flan come
out weird
1 teaspoon vanilla extract
1 ½ cups skim milk do not use cheap stuff
¼ teaspoon ground cinnamon fresh is the best
Preparation:
Preheat the oven to 325 degrees F.
Beat the milk, eggs, vanilla extract and half the honey until the mixture
is just combined but not frothy but not puffy.
I think she meant until it is with beaten well. My spanish is
rusty

Mix the rest of the honey with the cinnamon.
Arrange 4 custard cups in an 8 inch square baking dish and spoon a
tablespoon of the cinnamon honey into each one.
Divide the egg mixture between the cups and put the baking dish on the
middle rack in the oven.
Pour boiling water into the baking dish to an pinky section depth. I
think she meant about an inch

Bake 40 minutes or until the trusty knife inserted into the middle comes
out clean.

Makes enough for 4

Hmm, I'm tempted to try a small pot of vegemite now, to see how it
differs from Marmite. I have Marmite every day for breakfast, on
buttered toast, buttered crumpets or buttered potato cakes. I used to
like it with cottage cheese on a sandwich, but I've gone off the soggy
thing that cottage cheese does to bread.

Jeanette

it was sweet, i have never heard of a svory flan, do tell what am i missing?
Lee
"Christina Websell" wrote in message
...
I can't help you with that one then:-)
We make both savoury and sweet flans here, what are you looking to do?
Tweed



Stormmee wrote:
it was victor's mom's recipe basic all around sort from mexico, Lee
"Christina Websell" wrote in message
...
No, I don't have it, what sort of flan was it?
Tweed


Stormmee wrote:
does anyone have victor's recipe or one they hav used trust and
would use again to serve to guests, thanks Lee

thank you so much, Lee
"Matthew" wrote in message
ng.com...

"Stormmee" wrote in message
...
does anyone have victor's recipe or one they hav used trust and would use
again to serve to guests, thanks Lee
Food network has a good one


Cook Time: 45 min Level: Easy Yield: 8 servings

Ingredients
2 to 3 cups sugar, plus 2 cups sugar
8 eggs
1 teaspoon vanilla
4 cups milk
Directions

Preheat the oven to 325 degrees F.
Melt 2 cups sugar in saucepan over low heat and cook until golden brown,
about 5 to 8 minutes.
Watch the sugar carefully as it can burn quickly. Put the caramel into
custard cups to cover the bottom.
In mixing bowl add remaining sugar, eggs, and vanilla.
Boil the milk, then slowly add to sugar egg mix whisking well.
Strain through a fine strainer.
Ladle the mixture into the caramel coated custard cups, filling 3/4 full.
Put the filled cups into a water bath and cover.
Cook for about 35 to 40 minutes.
Check after 30 minutes.
Cool to room temperature.
To serve, run a knife around the edges to loosen and invert onto plates.


One of my latino neighbors gave me this for you when I asked them what
their favorite flan recipes was. Hopefully I translated it right Spanish
is a little rusty when I wrote it down her a bit ago

Honey Flan with ground Cinnamon

3 beaten large eggs
½ cup honey the kind you like any flavors to it might make the flan come
out weird
1 teaspoon vanilla extract
1 ½ cups skim milk do not use cheap stuff
¼ teaspoon ground cinnamon fresh is the best
Preparation:
Preheat the oven to 325 degrees F.
Beat the milk, eggs, vanilla extract and half the honey until the mixture
is just combined but not frothy but not puffy.
I think she meant until it is with beaten well. My spanish is
rusty

Mix the rest of the honey with the cinnamon.
Arrange 4 custard cups in an 8 inch square baking dish and spoon a
tablespoon of the cinnamon honey into each one.
Divide the egg mixture between the cups and put the baking dish on the
middle rack in the oven.
Pour boiling water into the baking dish to an pinky section depth. I
think she meant about an inch

Bake 40 minutes or until the trusty knife inserted into the middle comes
out clean.

Makes enough for 4

dw usually means dear wife... but then if you made this it would be both if
your dh is smart, Lee
"Kyla =^..^=" wrote in message
...

is DW a Drool Warning, like a BW ?? or is there such a 'thing'..?

anyway
Drool, thank you Matthew..
I too love a good Flan.
And I'm not 'pudding' you on.
Kyla

"Matthew"

"Stormmee"
does anyone have victor's recipe or one they hav used trust and would
use again to serve to guests, thanks Lee
Food network has a good one


Cook Time: 45 min Level: Easy Yield: 8 servings

Ingredients
2 to 3 cups sugar, plus 2 cups sugar
8 eggs
1 teaspoon vanilla
4 cups milk
Directions

Preheat the oven to 325 degrees F.
Melt 2 cups sugar in saucepan over low heat and cook until golden brown,
about 5 to 8 minutes.
Watch the sugar carefully as it can burn quickly. Put the caramel into
custard cups to cover the bottom.
In mixing bowl add remaining sugar, eggs, and vanilla.
Boil the milk, then slowly add to sugar egg mix whisking well.
Strain through a fine strainer.
Ladle the mixture into the caramel coated custard cups, filling 3/4 full.
Put the filled cups into a water bath and cover.
Cook for about 35 to 40 minutes.
Check after 30 minutes.
Cool to room temperature.
To serve, run a knife around the edges to loosen and invert onto plates.


One of my latino neighbors gave me this for you when I asked them what
their favorite flan recipes was. Hopefully I translated it right
Spanish is a little rusty when I wrote it down her a bit ago

Honey Flan with ground Cinnamon

3 beaten large eggs
½ cup honey the kind you like any flavors to it might make the flan come
out weird
1 teaspoon vanilla extract
1 ½ cups skim milk do not use cheap stuff
¼ teaspoon ground cinnamon fresh is the best
Preparation:
Preheat the oven to 325 degrees F.
Beat the milk, eggs, vanilla extract and half the honey until the mixture
is just combined but not frothy but not puffy.
I think she meant until it is with beaten well. My spanish is
rusty

Mix the rest of the honey with the cinnamon.
Arrange 4 custard cups in an 8 inch square baking dish and spoon a
tablespoon of the cinnamon honey into each one.
Divide the egg mixture between the cups and put the baking dish on the
middle rack in the oven.
Pour boiling water into the baking dish to an pinky section depth. I
think she meant about an inch

Bake 40 minutes or until the trusty knife inserted into the middle comes
out clean.

Makes enough for 4