Posted by Joke at 8:13 AM
Sarah O. posted at 7:16 PM, March 13, 2008
Oh great, now my keyboard's all slimy.
Joke posted at 8:42 PM, March 13, 2008
If you make it with the skim dairy options and the 2 eggs/3 whites, you'd actually have something pretty low in fat, within hollering distance of being healthy.
bluemountainsmary posted at 2:35 AM, March 14, 2008
This is a recipe I am willing to try.
I am not brilliant at desserts but this does sound relatively fool proof.
Kim posted at 7:42 AM, March 14, 2008
I am suitably impressed.
Isn't this a creme caramel? Or is that what you explain at the start.
Anyway, while I adore creme brulee, this kinda thing makes me all squicky. Don't know why. It's a texture thing I guess.
I'm still very impressed.
As you were.
Joke posted at 4:24 PM, March 14, 2008
BMM, if you bake it low-and-slow (and in a water bath) you should have ZERO problems.
If you are unsure about your oven, err on the side of caution.
h&b posted at 10:25 PM, March 14, 2008
I'm behind on my reading and have 33 unread posts by you.
This was a great opener..
Caro posted at 3:31 PM, March 16, 2008
Oh yum. I wonder if I could convert this. My son would love it, if I left him any.
Joke posted at 5:24 PM, March 17, 2008
Given that a custard relies on casein for structure, I'm guessing it doesn't look good.
Tere posted at 8:10 PM, March 18, 2008
I HATE flan with holes in it - it ruins the entire experience.
And I must admit that I also like the creamier variations, which in many cases is achieved by adding cream cheese or something similar.
Joke posted at 9:17 PM, March 18, 2008
The cream-cheesy versions (flan de queso) tend to be more of Mexican thing.
But under no circumstances are holes ever even remotely acceptable.
Major Bedhead posted at 9:33 PM, March 20, 2008
Oh, how I love flan. I haven't really had a good one since I my aunt (who has lived in Spain for 40+ years) made one a few years ago.
I think I have the ingredients for this. Well, except the soufflé dish.