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Monday, July 14, 2008

Flan for Lan

on sunday i was supposed to go to VA to hang with the pham-ily but they were double booked. that gave me a day to do NOTHING! so i cooked. made some thit kho and i wanted to try to re-do FLAN FOR LAN since my first attempt suuuuuucked... my grandfather used to hook it up. then peter did. i kinda sorta not really followed my mom's recipe. she said to use milk. i used cream. she mentioned vanilla extract. i used kahlua. she also said to make sure the sugar syrup was a deep golden amber. i got impatient and it barely had color. whatever.

HPIM1855

i had a full stove. i had the syrup going for awhile! i was so annoyed with all the stirring that was required. seriously. meanwhile, i heated up the cream and sugar, no biggie there. on another burner, i had the thit kho simmering. it's all about multi-tasking.

the flan came out stiffer than i'd like but it still tasted good. it doesn't have the burnt caramel taste grandfather had down to a science. that doesn't stop me from eating it tho.

Flan For Lan (that's just what i call it, but it's really just Flan or Caramel Custard) as told by mom.

4 eggs, half a cup sugar, 2 cups milk (i used heavy cream, nevermind the inches it adds to my ass), 1 tsp vanilla extract (i used kahlua. no i'm not a lush)

For syrup: 1 cup sugar, half a cup water

in one sauce pan, heat the half cup sugar and cream till sugar has dissolved and the mixture is heated thru, but not hot. in another sauce pan, make the syrup. basically, mom told me to just stir it till it reached a deep gold color, at medium heat. i did end up having to add some water here and there as the concoction got super duper hot.

in a mixing bowl, beat the eggs till they're blended and slowly add the heated sugared cream. also add the kahlua (or vanilla extract). when the syrup reaches the right color and consistency (in my case, when i got tired of monitoring and stirring it), spoon some at the bottom of the ramiken, just to coat. pour flan mixture into ramikens. water bath bake the flan in preheated 350 degreed oven. i left it in there for 60 mins but like i said, i'll be shooting for 50 next time. once you take the flan out of the oven, take out of the water bath and allow to cool completely before putting them in the fridge.

flan

to serve, up-end the flan (use a knife to cut around the edges to make for easy transfer) onto serving plate. i garnished with raspberries but as a kid, i just ate it sans anything.

8 comments:

  1. haha, i love how all your ingredient deviations were either richer in taste or more impatient. the flan looks good!

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  2. thanks ladies! i think i'll always try to perfect the Flan for Lan. and maybe one of these days, the syrup will come out just right! :)

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  3. I LooOOOOoOoOOooove custard! Once I was doing a review of a restaurant that had baked custard. It was so good that I forgot to buy gift certificates to give away, so I went back the next day to get them. I decided to order a baked custard to go, paid for the GC then waited for the custard. When it was ready, I walked out the door and forgot the GC AGAIN!

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  4. Hey congrats on getting your new domain name.

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  5. trish --
    i hope that you're able to make the custard now! :) but if not, when you order it, anywhere, don't forget it!

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  6. I LooOOOOoOoOOooove custard! Once I was doing a review of a restaurant that had baked custard. It was so good that I forgot to buy gift certificates to give away, so I went back the next day to get them. I decided to order a baked custard to go, paid for the GC then waited for the custard. When it was ready, I walked out the door and forgot the GC AGAIN!

    ReplyDelete
  7. Hey congrats on getting your new domain name.

    ReplyDelete