Flan (Also Known as Crème Caramel)

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There is one dessert that I can almost never pass by.

Actually, now that I write that out, there are a few I can’t pass by. Peanut butter pie. Flan or crème caramel. Cheesecake. If all three on on a dessert menu, I am really stuck.

Anyway.

I joined a group called The Secret Recipe Club after my friend Mary Tweeted something about it. The idea is that you are assigned a food blog every month and you make a recipe from it.

We really like to try new recipes and new foods, so I signed up.

This month, I was assigned Eliot’s Eats, a site that focuses on eating whole foods that were grown or raised locally. After looking through a few pages of recipes, the one that spoke to me most was for custard.

The author explains that her grandmother used to give everyone custard when they were sick. I don’t totally understand that tradition, as my mother always withheld milk and eggs when we were sick, but that’s irrelevant.

I love custard, so I knew this is the recipe we’d try. I’d never attempted to make custard before, and I was excited.

I followed a link in the post and learned how to turn plain old custard into flan by boiling a cup of sugar and putting it into the dishes before the custard. Perfect!

Also, Eliot’s recipe calls for scalded milk. I had absolutely no idea what scalded milk was or how to prepare it. I searched for it on Swagbucks, and I learned that you heat the milk up to 180°F, just until it begins to get a frothy layer of bubbles around the edge.

The more I read about scalding milk, however, the more sources said that you only need to do it if you’re using unpasteurized milk. I don’t use unpasteurized milk, so I skipped the scalding step. My flan came out very nicely nonetheless.

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Tagged as: desserts

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