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Nom Nom Nom.
Flan has slowly replaced sherbet and pralines as the most popular Tex-Mex dessert. Here’s one that comes out very airy and light in texture.
Flan is made easier with the convenience of the microwave. This is the fastest and easiest flan you'll ever find.
This creamy specialty of the Veneto is my favorite Italian pumpkin dish. Everyone marvels at how good it is.
This light egg custard recipe comes from a missionary friend who lives in Mexico. It's very typical of the Southwest...and very delicious!
If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
You will need eight 2-ounce ramekins to make this creamy, garlicky side dish.
Flan de Queso Although flan is usually served chilled, this take on the classic dessert gets its delicate texture from cream cheese, and is best when eaten warm or at room temperature.
This unusual flan was invented by Richard Ampudia's mother, Marilyn Chasan.
Flan Cake is an ooey-gooey version of a caramel cake. Thanks to Turptoo for posting this recipe.
Active time: 30 min Start to finish: 1 1/2 hr
Active time: 30 min Start to finish: 1 1/2 hr
Flan is a favorite treat throughout the islands and there are many versions. Here is a simple recipe for coconut flan.
Quesillo de Coco You could buy a ticket to the Tropics—or you could simply make this flan. Heady with rum and sweet flaked coconut, this incredibly easy, super-delicate dessert will transport you straight to a table in the sand, under the swaying palms. If only every recipe could be this straightforward and rewarding.
Flanes de Coco This classic Iberian dessert was introduced by the Spaniards. In the version below, coconut, which thrives in the Pacific coast state of Colima, flavors the flans. Begin making them one day ahead; they must chill overnight before serving.
The clafouti (also spelled with a final “s” in both singular and plural), which is traditional in the Limousin during the cherry season, is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm.
Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. Flan is one of the most traditional desserts in the entire Hispanic-influenced world — from Spain and Portugal to Cuba and Puerto Rico, all the way to Mexico and Central and South America. It comes in a variety of flavors and textures, depending on the local tastes and agricultural products of each different region. When Fonda San Miguel opened in 1975, few, if any, Mexican restaurants in Texas offered flan as a dessert option. In the early days of the restaurant, a loyal customer named Ana María generously shared her family's heirloom recipe from the Mexican state of Guanajuato, and it has been a customer favorite ever since. It's very dense and creamy, balanced by a crunchy almond crust on the bottom.
This amazingly creamy nondairy flan has two stealth ingredients: almond milk and orange-flower water. The former adds richness but no strong almond flavor, which allows the orange juice and zest to shine. A smidgen of the latter boosts the fragrance of the fruit, but most importantly, it slips in something a little exotic that makes this dessert an absolute knockout.
This is a very authentic and simple flan recipe that is steamed not baked. It has been passed down through 4 generations and is requested at every family gathering. It is to die for!
This recipe came about after Charlie discovered a wonderfully delicious bottle of fig jam in our pantry. It was a bitter winter morning and with no fruit in the house and little else around to create something special, we turned to the fig jam to sate our sweet tooth. Charlie thought of my flan base and to that we added the jam and some Kashmiri dried figs we had been guarding with the utmost care since our visit to the region during the winter of 2005. The flan turned out to be shockingly good and we now serve it regularly, thinking fondly of the snow-capped Himalayas and fig trees whenever we do. If you can’t find fig jam, instead double the amount of dried figs in the recipe.
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