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On 1 Feb 2006 at 2:22, raychael wrote:
> hi I'm looking for a dessert that i think is called Flarn? can you
> help... it looks a bit like a creme caramel type thing and only heard
> of it on american programes.
>
> I know this isn't much to go on but that's all the info I have.
>
> Thanks
>
Hello Raychael,
Actually, flan is creme caramel. The Spanish brought the dessert
to Mexico and with it the name "flan". See below for some recipes.
Phaed
Flan, or Creme Carmel
Bring gently to boil, stirring often:
4 3/4 cups milk
1 1/3 cups half and half ("half and half" is 1/2 milk & 1/2 cream
- 10 to 12 % butterfat)
2 cups sugar
zest of one lemon
good grating of nutmeg
Cool milk mixture. While it is cooling, prepare the Caramel.
In a heavy pan, bring to a boil:
2 cups sugar
1/4 cup water
Stir until sugar is melted. Boil over high heat without stirring
until sugar caramelizes to a light golden brown. Watch it carefully,
it can go past the light brown stage quickly and burn. Pour into
twelve custard cups and swirl carefully to coat bottom evenly about
1/8 inch thick. Be careful, this stuff really burns if you get it
on you.
While the carmel cools, beat well together:
12 egg yolks
8 whole eggs
When milk mixture has cooled to lukewarm, beat the eggs gently
in, then strain. Pour into the prepared custard cups. Dust with
a delicate touch of cinnamon and/or nutmeg. Stand cups in baking
pan and carefully fill pan with enough hot water to come about
half way up sides of cups. Bake at 300’ about one hour or until
knife or bamboo skewer inserted in center of cup comes out clean.
To serve, run knife carefully around inside of each cup. Turn out
gently onto serving plate.
Garnish with a bit of mint and a dollop of whipped cream.
-----------------------------------
Caramel Custard (Flan de Huevos) Recipe
Ingredients:
2 whole eggs
10 egg yolks
4 cups milk
1 lemon, peel only cut in pieces
6 tablespoons sugar
Caramelized sugar
8 tablespoons sugar
Directions:
To make the caramelized sugar, heat sugar in an ovenproof (1 liter,
4 cups, 1 3/4 pints) plan mold, over low heat, stirring constantly.
Cook until sugar has melted and is golden brown. Tilt pan to coat
bottom and sides. Remove from heat and let cool for at least 30
minutes, tilting pan occasionally to coat sides. To make the custard,
mix half of the milk with 3 tablespoons sugar and peel of 1 lemon.
Cook slowly over low heat for 1/2 hour, stirring constantly. Set
aside. Remove lemon pieces and discard. In large bowl beat whole
eggs and egg yolks lightly. (Egg shells can be saved and added later
to water of the Baqo Marma to prevent from splashing into flan while
cooking). Blend in 3 tablespoons of sugar and remaining milk. Gently
add the boiled milk and stir. Pour custard mixture into mold on top
of caramelized sugar. Place mold in pan of hot water (Baqo Marma).
The water should cover more than half of mold. Cook on top of stove
over a medium flame for 30 minutes. Transfer to a preheated F (180 C)
oven and continue cooking for another 30 minutes or until an inserted
knife comes out clean. Immediately remove from water and cool,
covered, at room temperature. Refrigerate, covered, until ready to
serve. Unmold by loosening sides of custard with a knife and place
a serving plate over mold. Turn over on to plate.
This recipe for Caramel Custard (Flan de Huevos) serves/makes 6.
----------------------------------
flan
ingredients
1 cup milk (the higher the fat content the tastier, obviously;
I mix 1/2 cup skim milk, which is what we generally have in the
fridge, with 1/2 cup heavy whipping cream)
1 tsp. vanilla extract
1/4 cup sugar to caramelize; 1 T sugar for custard
1 T. water
1 large egg
1 large egg yolk
pinch salt
equipment
1 medium (10-12 oz.) custard cup (or other ceramic baking dish)
1 baking pan with high sides, large enough to accommodate the
custard cup, serves 2
time 30-40 minutes prep, 45 minutes baking
1 Preheat oven to 350°F. Pour the milk in a small saucepan, add
vanilla, and cook over medium heat until hot (don’t let it boil).
Take the pot off the heat, cover, and let the mixture sit for
twenty minutes or so.
2 Meanwhile, you can caramelize the sugar. Pour the sugar and water
in a small skillet (or saucepan) and cook over medium-low heat,
stirring only until the sugar dissolves. As the sugar begins to
liquefy, bubble and turn sticky, begin swirling the mixture by
lifting the pan slightly above the burner, and gently tilting it
around. Continue to cook, swirling frequently, until you have a
rich, golden caramel (this will take fifteen minutes or so).
Immediately pour the caramel into the custard cup, tilting the
cup to coat the bottom completely.
3 While the caramel cools, whisk together the whole egg, extra
yolk, sugar and a pinch of salt until smooth. Gradually incorporate
the warmed milk into the egg mixture.
4 Pour the custard into the caramelized custard cup and place in a
water bath (to make the bath: place the cup in a baking pan with
high sides; add boiling water to surround the cup, filling the pan
to within one inch of the top of the cup). Bake in the middle of
the oven until your custard looks set on the edges, but still
trembles slightly in the middle, about 45 minutes.
5 Remove the custard from the water bath and cool on a rack. Serve
warm at room temperature, or chill for up to a day. To serve the
flan, dip the baking dish into boiling water for 15 seconds or so,
then invert the custard onto a serving plate.
For all looking for the past recipe for Wheatena cookies that
grandma made back in the '50s, see below:
Aunt Kay Smith's
Wheatena Biscuits Recipe
3 cups Wheatena
2 cups flour
1 cup dark brown sugar
1/2 cup sour milk
1 cup butter
1 level teaspoon salt
1 level teaspoon baking soda
Cream butter and sugar. Sift flour, salt and soda. Mix in Wheatena.
Add this alternately with milk, butter, and sugar mixture.
Roll out and cut into shapes.
Bake at 300° for 45 minutes.
Anne C.
On 6 Feb 2006 at 10:52, Joanne wrote:
> Hi:
>
> I am looking for a receipe for pigs knuckle, do you have one, and
> willing to share with me.
>
> Thanks,
>
> Joanne
>
Hi Joanne,
See below for three.
Phaed
Pig's Knuckles With Sauerkraut And Dumplings
Categories: Penn Dutch Pork
Yield: 1 servings
1 ea Egg, well beaten
1 1/2 T Butter, melted
1/2 t Salt
5 ea Pig's knuckles
1 c Flour
1/2 c Water
1 ds Nutmeg
2 1/2 lb Sauerkraut
Clean, scrape and wash thoroughly the pig's knuckles.
Combine with the sauerkraut and cover with cold water.
Cook slowly until the knuckles are tender. To the beaten
egg, add the melted butter and water. Sift the flour,
salt and nutmeg together and combine with egg mixture.
Beat thoroughly. If necessary, add more flour to make
batter stiff enough to drop from spoon. 20 minutes before
serving drop the batter by spoonfuls into the hot sauerkraut.
Cover pot tightly and serve as soon as dumplings are cooked.
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Pig's Knuckles With Red Cabbage And Raisins Recipe
ingredients
4 pig's knuckles
2 red cabbages, cored, cut in pieces, washed
1 cup of raisins, washed, stemmed
seasonings to taste
instructions
To prepare this Pig's Knuckles With Red Cabbage And Raisins
Recipe, first put cabbages, pig's knuckles and seasonings
in a kettle. Cover with water to 2 inches above top of food
materials. Place cover on kettles. Cook slowly for about 1
hour. Add the raisins and cook about 6 to 8 minutes longer.
Then serve.
-----------------------------
Paksiw na Pata
(Filipino Pig's Knuckles)
Sangkap (Ingredients):
6 pig's knuckles
4 cups water
1 tbsp. salt
1 cup cooking oil
2 tbsp. finely minced garlic
1 medium-size tomato
1/4 cup vinegar
1/4 cup soy sauce
1 tbsp. peppercorns
1 bay leaf
Pagluto (Cooking Procedure):
In a pressure cooker, boil knuckles in water and salt for
about 25 minutes or boil 3 hours in regular pot until soft.
Drain very well. In a large skillet, heat oil and deep fry
the knuckles until golden brown and crisp. Sauté garlic and
tomato and add vinegar, soy sauce, peppercorns and bay leaf.
Combine mixture with knuckles and boil for 20 minutes. Serve hot.
On 6 Feb 2006 at 3:20, Bill wrote:
> My wife asked me to find her a recipe for a snack mix similar to Chex
> Party Mix, made using "Nori Fumi Furikake" rice seasoning. The
> product is from Taiwan, and contains sesame seed, salt, sugar and
> seaweed. Thanks for anything you can find. xx Bill
>
>
Hello Bill,
See below for the only one that I could find.
Phaed
Furikake Snack Mix
9 cups Rice Chex
2 tablespoons soy sauce
2 tablespoons water
1/2 cup sugar
12 drops red chile-pepper sauce
1 jar (1.7 ounces) nori fumi furikake
Pour cereal into a large pan. Set aside.
Combine soy sauce, sugar and hot sauce. Mix well and drizzle
1 tablespoon at a time over cereal, tossing well between each
addition. Sprinkle with furikake and toss again to evenly
distribute furikake.
Bake in a 9-by-13-inch pan at 250 degrees for 70 minutes,
until mixture is crispy. Every 10 minutes, remove pan from
the oven and stir mixture well, scraping the bottom to prevent
sticking. Cool. Makes 9 cups.
Approximate nutritional information, per serving: 80 calories,
0.5 g total fat, no saturated fat or cholesterol, 300 mg sodium,
1.5 g protein, 18 g carbohydrate.*
Posole, Navajo
serves 4-6
2 cups blue dried posole (dried whole hominy)
1/2 cup mild fresh green chiles, roasted, peeled and chopped or 1 4 oz can
1 - 3 fresh or canned jalapeños, peeled, seeded, chopped
2 cloves garlic, minced
1 onion, chopped
1 -2 peeled, seeded, chopped tomatoes (about 1 cup)
2 - 3 lb boneless pork roast
2 tsp dried oregano
1/4 cup chopped fresh cilantro
Salt to taste
Rinse posole in cold water until water runs clear. Soak for
several hours or overnight in cold water. Place posole with
water to cover in large heavy covered pot or Dutch oven.
Bring to a boil, reduce heat to low and summer, covered,
till posole pops, about 1 hour. Roast the peppers (if fresh)
in a paper bag in a 400° oven for about 10 minutes , remove,
cool, peel (skin slips off easily). If using canned posole
(about 8 cups) or frozen (3 lbs), omit the cooking step. Add
everything but the herbs and salt. Simmer, covered, 4 hours.
(3 if using canned or frozen hominy). Remove meat, shred,
return to pot, add herbs. Taste for seasoning, add salt to
taste. Simmer, covered, 1 more hour.
From: "Spirit of the Harvest: North American Indian Cooking "
-----------------------------
Frybread
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
Deep hot fat in frypan or fryer
Sift dry ingredients. Lightly stir in milk. Add more flour as
necessary to make a dough you can handle. Kneed and work the
dough on a floured board with floured hands until smooth. Pinch
off fist-sized limps and shape into a disk -- everyone has their
own characteristic shapes.(Shape affects the taste, by the way,
because of how it fries). For Indian tacos, the disk must be
rather flat, with a depression -- almost a hole -- in the center
of both sides. Make it that way if the fry bread is going to have
some sauce over it. Smaller, round ones are made to put on a plate.
Fry in fat (about 375°) until golden and done on both sides, about
5 minutes. Drain on absorbent paper.
---------------------------
Pumpkin Candy
1 five-pound pumpkin
5 c sugar
1 tb baking soda
Water
Peel and seed pumpkin. Cut pumpkin into 2" x 4" strips. Stir baking
soda into enough water to cover strips and let stand 12 hours, then
drain and wash strips in running water. Drop pumpkin into pot of
boiling water, and cook until tender but not soft. Remove and crisp
in ice water; drain. Mix sugar with one cup water and boil 10 minutes.
Add pumpkin and simmer in covered pot until syrup is thick and strips
are brittle. Spread strips to dry. May be stored when cold.
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