The Flantastic Thread!

[Water Dragon]

1 1/4 c Granulated sugar
1 1/2 c Milk
1 c Heavy or whipping cream
1 tb Vanilla extract
3 Eggs
3 Egg yolks
3 tb Orange juice

PREHEAT OVEN TO 350F. Warm a 1-quart souffle dish by placing it in oven 5
to 6 minutes. Meanwhile, heat 1/2 cup granulated sugar in a saucepan over
high heat until it begins to melt. Cook, stirring constantly with a wooden
spoon, until sugar liquefies. Reduce heat and cook, stirring constantly,
until deep golden. Remove from heat. Pour caramel into warmed souffle dish,
turning dish to coat bottom and sides. Invert dish onto lightly buttered
aluminum foil. Cool. Heat the milk, cream and vanilla until hot; do not
boil. Remove from heat. Beat the eggs and the egg yolks in a large bowl
until light colored. Whisk in the remaining 3/4 cup sugar and beat until
light and lemon-colored. Stir in the orange juice. Slowly whisk in warm
milk mixture. Pour custard into prepared dish. Place dish in a roasting pan
and pour boiling water into pan to come halfway up the sides of dish. Bake
until a knife inserted in center comes out fairly clean, about 1 hour. Do
not let water boil. Cool on a wire rack; refrigerate, covered, overnight.
To unmold flan: Heat 1-inch water in a large skillet to boiling; turn off
heat. Dip a knife in water and run around edge of flan. Dip bottom of
souffle dish into water for a few seconds. Place a serving dish over top
and invert onto dish. To double recipe, make it twice. For individual
custard cups, increase sugar for caramel to 1 cup.

[Water Dragon]

2 c. milk
4 eggs
1-2 drops of vanilla
1 c. sugar

Prepare a caramel with sightly more than half of the sugar in a double
boiler. Once brown, add 2 soup spoons of water while mixing. Lightly
coat the bottoms o th custard cups with the mixture.

Beat the eggs. Bring the milk to boil. Add the sugar and vanilla and mix
well, and then add the eggs. Pour into the custard cups and place in a
shallow baking dish. Pour hot water around the custard cups, halfway up
the side of the custard dishes. Bake for 45 minutes at 275 degrees

[Water Dragon]

1/2 c Sugar
1 cn Sweetened condensed milk;
1 c Milk
3 Eggs
3 Egg yolk
1/2 ts Almond extract
1 ts Vanilla extract

In a small saucepan melt sugar over moderate heat, stirring frequently,
until sugar is a dark, caramel-colored liquid. Remove from heat and pour
into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to
coat bottom and sides with the caramel. Let cool so caramel hardens. Heat
oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings
into an electric blender. Cover and blend to mix well. Pour mixture into
mold; put mold in a larger pan filled with water to depth of 1/2 inch.=
Bake
for 1 hour. Remove from oven and remove mold from water. Cool and then
refrigerate up to 2 days. Cover mold with an inverted serving platter.=
Hold
mold and platter together and turn them over. Lift off mold. Caramel will
fall as a liquid sauce over the custard.

[Water Dragon]

Caramelized sugar syrup:
2/3 Cup sugar
1/3 Cup boiling water
Flan:
2 Cups milk
2 Cups heavy cream
2/3 Cup sugar
2 Strips orange zest
about 2" long and 1/2" wide
6 egg yolks
4 Large eggs
1 1/2 Teaspoons vanilla

For the caramelized sugar syrup: In a medium-size heavy skillet (not iron)
set over moderately low heat, place the sugar and allow to melt and
caramelize to a rich golden brown (this will take about 40 minutes). Do not
stir the sugar as it melts but occasionally shake the skillet. Add the
boiling water, teaspoon by teaspoon at first, stirring briskly to dissolve
the caramelized sugar. Simmer uncovered 8 to 10 minutes until the
consistency of maple syrup. Pour into a chilled, well-buttered, shallow 2
quart mold.

For the flan: Preheat the oven to moderately slow (325 degrees). In a large
heavy saucepan, combine the milk, heavy cream and sugar; drop in the orange
zest and bring to a simmer over moderately low heat, stirring from time to
time. Beat the egg yolks and eggs until frothy; blend 1 cup of the hot
cream mixture into the eggs, stir back into the pan, and heat, stirring
constantly, 1 minute. Remove from the heat and mix in the vanilla. Strain
all through a fine sieve, then pour into the prepared mold. Set the mold in
a shallow baking pan and pour in enough hot water to come halfway up the
mold. Bake uncovered 1 1/2 hours or until a toothpick inserted near the
center of the flan comes out clean. Remove from the oven and the water
bath; cool 1 hour, then refrigerate 4 to 5 hours until firm. To invert the
flan, dip the mold quickly in hot water, then turn out on a dessert plate
with a turned-up rim; the caramel syrup will come cascading down over the
flan. Cut into slim wedges and serve.

Yield: 8 to 10 servings

[Water Dragon]

8 Eggs
2/3 c Sugar
1/4 ts Salt
26 oz Evaporated milk, undiluted
2 ts Vanilla

Traditionally this is made with a layer of caramelized
sugar on the bottom of the pan: heat white sugar in a
heavy pan until it melts and turns light brown, then
quickly and carefully pour it into the baking pan and
tilt the pan so it runs all over the bottom.

Beat eggs, mix in sugar and salt, then milk and
vanilla. Pour into a glass baking dish and set the
dish in a pan of hot water in the oven at 350 degrees.
Bake uncovered for 1 hour or until solid. I think it
comes out better if you don't stir it while it's
cooking.

[Shaolin-Do]

Ill burninate your flan.

[Water Dragon]

1/2 c Sugar
14 oz Can sweetened condensed milk
1 c Milk
3 ea Large eggs plus
3 ea Yolks of large eggs
1/2 ts Almond extract
1 ts Vanilla extract

In a small saucepan melt sugar over moderate heat,
stirring frequently, until sugar is a dark,
caramel-colored liquid. Remove from heay and pur into
a 4 cup metal ring mold or 8 individual molds. Quickly
turn mold to coat bottom and sides with the caramel.
Let cool so caramel hardens. Heat oven to 325. Put the
condensed milk, milk, eggs, egg yolks and flavorings
into an electric blender. Cover and blend to mix well.
Pour mixture into mold; put mold in a larger pan
filled with water to depth of 1/2 inch. Bake for 1
hour. Remove from oven and remove mold from water.
Cool and then refrigerate up to 2 days. Cover mold
with an inverted serving platter. Hold mold and
platter together and turn them over. Lift off mold.
Caramel will fall as a liquid sauce over the custard.

[Water Dragon]

1/2 c Sugar
3 tb Water
8 oz Cream cheese; softened
3 Eggs
1 ts Vanilla
1 cn Sweetened condensed milk
13 oz Evaporated milk

Caramelize the sugar and water. When caramelized,
pour into a 9-inch round pan. Preheat oven to 350.

Put cream cheese, eggs, and vanilla in blender. Blend
until smooth. Add condensed milk and blend again.
Add evaporated milk and blend again. Pour over
caramelized sugar in pan and set pan in another pan
with has about one inch of water in it. Bake for one
hour. Cool and invert on a plate. Chill.

[Water Dragon]

2 tb Sugar, divided
8 oz Cream cheese, softened
5 Egg yolks, beaten
13 oz Evaporated milk
1 cn Sweetened condensed milk
13 oz Can water measured in milk
-can
1 ts Vanilla
1 pn Of salt

Place 10 tbs sugar in a heavy skillet. Stir over
medium heat until sugar dissolves into a light brown
syrup. Pour immediately in flan pan or shallow dish
and let cool and harden. In mixing bowl, place cream
cheese; add beaten egg yolks. Stir in both milks,
water, vanilla, remaining sugar and salt. Blend with
caramelized sugar and set in a pan of hot water. Bake
at 350 for 1 1/2 to 1 3/4 hr.

Note - Flan will look soft, but hardens in
refrigerator. Be sure to chill thoroughly; it is
better if it can be refrigerated overnight. When ready
to serve, invert on a flat plate, and teh flan will
come out easily with the caramel sauce on top. Do not
freeze.

[Shaolin-Do]

14 oz can condensed milk
"You're a bad cuban. No flan for you."
:D

12 oz can evaporated milk
4 eggs
pinch salt (optional)
1 tsp. vanilla extract



Preparation:

Using a double broiler, cover top part with caramel, mix ingredients in blender and put into top portion and cover with lid. Pour water into the bottom part of double broiler. Cook at low heat for 1 hour or until a toothpick inserted in the center comes out dry. When ready, let cool to room temperature, then place in refrigerator for 1 hour or more. Turn upside down over a sink to avoid dripping before serving. If you don't have a double broiler, place flan mold in a large Pyrex® dish and fill half-way with l water and cook in oven for about 1 hour at 350 degrees.

[Shaolin-Do]

Caramel for flan . . . .

½ cup sugar
2 tbs (water)

In a medium sause pan, mix sugar and water and stir a couple of times. Now heat this over medium heat, without stirring - you can swish it around, until the syrup melts and turns golden. Large bubbles will begin to form just before it's ready. So, remove from heat immediately once it bubbles for a minute or so.

Coat the "flan-pan" with the syrup by pouring and slowly turning the pan letting the syrup cover the bottom and sides. Let it sit for about 10 minutes or so until the caramel hardens. Now your pan will be ready for the flan.

[Chang Style Novice]

Right now the guys at MMA.tv are laughing their asses off at this thread and possting about creme brulee.

[Shaolin-Do]

4 eggs
* 1 Pkg. 8oz. Cream cheese
* 1 Can Condensed Milk
* 1 Can Evaporated Milk
* ¾ cup sugar
* ¼ cup water
* 1 8"x10" Metal Pan
* 1 11"x14" Metal or Glass Pan


Instructions For Flan Recipe:
Take the 8"x10"pan, add sugar and water (this will cook the caramel). Put the pan on the stove on high until the sugar browns and thickens, (5 to 10 minutes).

Let it cool. In a blender, blend eggs, cream cheese, condensed milk and evaporated milk (3 to 4 minutes).


Pour mix into 8"x10"pan. Put 8"x10" pan inside 11"x14" pan. Put water into 11"x14"pan until almost full. Bake at 325 to 350 for approximately 1 hr and 15 min. When done take the 8"x10"pan out of 11"x14"pan.

[Shaolin-Do]

Creme Brulee?
Creme Brulee aint got sh!t on flan.
:eek:

3 cups milk
* 1 teaspoon vanilla extract
* 1 cup sugar divided
* 5 large eggs


Instructions for Flan recipe:
Sprinkle ½ cup sugar in a heavy skillet. Cook over medium heat, stirring constantly, until sugar melts and turns a light golden brown. Immediately pour into a 6-cup bundt pan; let mixture cool. Combine remaining ½ cup sugar, eggs, milk, and vanilla in container of an electric blender; process until sugar dissolves.

Pour into bundt pan, and place pan in a large dutch oven. Add water to dutch oven to depth of 2 inches. Bake at 350 for 45 to 50 minutes or until a knife inserted in center comes out clean.


Carefully remove bundt pan from dutch oven; cool on a wire rack. Cover and chill 8 hours. Invert onto serving dish, letting melted sugar mixture drizzle over the top. Yield: 8 servings.

[Shaolin-Do]

1 cup sugar divided into 2/3 cup and 1/3 cup

1 tablespoon water

1 tablespoon cornstarch

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/8 teaspoon salt

½ cup skim milk

¾ cup nonfat evaporated skim milk or fat free half and half

1/8 teaspoon cream of tartar

1 16-oz. can mashed cooked pumpkin

1 egg plus 2 egg whites

Method:


1. Combine 1/3 cup sugar and water in a small saucepan, and place over medium heat. Caramelize sugar by stirring often until sugar melts and turns golden (about 8 minutes). Immediately pour into eight 6-oz. custard cups tipping cups quickly until sugar coats bottom of cups; set aside. Note: a 4 - 6 cup soufflé dish flan pan may be used instead of the individual cups.

2. In a large bowl, mix 2/3-cup sugar together with cornstarch. Add cinnamon, vanilla cardamon, ginger, nutmeg, allspice, salt, skim milk and evaporated skim or fat free half and half to sugar and cornstarch mixture; set aside.

3. In a smaller bowl, lightly beat egg whites together with cream of tartar.

4. Preheat oven to 325º F. Add pumpkin and egg whites to other ingredients. Mix all ingredients together until well blended.

5. Pour mixture into a custard cups or soufflé dish; place cups or dish in a large, shallow pan. Add hot water to pan to a depth of 1 inch. Bake for 1 hour and 10 minutes or until a knife inserted near center comes out clean. Remove cups from water and let cool. Cover and chill 8 hours.

6. To serve, loosen edges of custard with a spatula, place a dessert plate upside down on top of cup; invert custard onto plate. Drizzle any remaining sauce over flan.

[Shaolin-Do]

1 c Biscuit mix
3 tb Butter
1/4 c Light cream
FILLING:
1 Onion, large, sliced or
-chopped
2 tb Butter
2 Eggs, beaten
2 c Natural Gruyere cheese (1/2
-lb), shredded
1/4 ts Salt

PASTRY:

A Swiss cheese pie is called "flan." The pastry for
this pie is sometimes closer to a rich biscuit dough,
but in other versions a short pastry may be used. The
word "flan" means different things in different
countries; In Spain it is plain cramel custard, in
France a fruit tart in pastry, in Switzerland a cheese
custard in pastry. And sometimes Swiss Flan is made
with onions and cheese in custard!

TO MAKE THE PASTRY, chop butter into the biscuit mix,
work in cream, and roll out on lightly floured board;
or press into a 9 inch pie plate, fluting the edges.
Chill while preparing filling.

FOR THE FILLING, cook onion in butter until golden;
cool slightly. Add eggs, cheese, and salt. Pour this
mixture into pastry, and bake in oven preheated to 425
degrees F. (very hot) for 15 minutes; then reduce heat
to 350 degrees F. (moderate) and continue baking 25 to
30 minutes or until a knife inserted in the center
comes out clean. Serve warm as a luncheon entree to 4
to 6 persons, or cut into small wedges for appetizers.
Makes 10 to 12 appetizers.

VARIATIONS: Instead of this pastry, regular pie crust
may be used. Or make pastry of 1 cup flour, 1 teaspoon
baking powder, 1/4 teaspoon salt, 1/3 cup butter, and
1 beaten egg. Do not attempt to roll out this
butter-rich pastry; press it with your fingers into
pie pan, fluting the edges.

[ShaolinTiger00]

FLANSTASTIC is a copyrighted 2003 by ShaolinTiger00. exclusive right to reproduce, distribute, perform, display, or license his work must be authorized by the owner under penalty of law.

[Shaolin-Do]

4 eggs
1/2 c. heavy cream
1/4 tsp. salt
4 tbsp. lemon juice
1 tsp. vanilla
1/4 c. sugar
Few grains nutmeg
Arrange pastry dough on a pastry ring (flan pan) or a pie plate. Chill In a blender, mix the following for the filling: Pour into pastry shell and bake at 425 degrees for 10 minutes or until set.


Someone stop me or I could do this for a while.
:eek:
:)

[Shaolin-Do]

2 lg. tomatoes, sliced 1/2" thick
1/4 c. onion, minced
1 (4 oz.) can green chilies, chopped
3 eggs
1 c. Half & Half
Salt and pepper, to taste
1 c. sour cream
1/2 c. cheddar cheese, shredded
1/4 c. scallions, chopped
Layer tomatoes in buttered 9" pie plate. Sprinkle with onion and chilies. Combine eggs, Half & Half, salt and pepper and pour over tomatoes. Bake at 450 degrees for 10 minutes, lower oven temperature to 350 and bake an additional 30 minutes. Top with sour cream, cheddar cheese and scallions. Makes 6 servings.

[Shaolin-Do]

1/4 c. cold water
1 tsp. unflavored gelatin
1 c. sour cream
Garnish: sliced kiwi fruit
Additional mandarin oranges
1 (6 oz.) pkg. lemon gelatin
1 (16 oz.) can pear halves in juice
3/4 c. dairy eggnog
1 (11 oz.) can mandarin oranges, drained
Curly endive leaves
Soften unflavored gelatin in 1/4 cup of cold water; set aside. Drain pear halves, reserving juice. Dice pears; set aside. Add water to pear juice to measure 2 cups. Bring pear juice mixture to boiling, stir in lemon gelatin and the unflavored gelatin mixture. Stir until gelatin is dissolved; cool. Blend sour cream and eggnog, stir into gelatin mixture. Chill until set to the consistency of unbeaten egg whites. Fold orange sections and diced pears into partially set gelatin. Turn mixture into an oiled 9 1/2" flan pan or 6-cup mold. Chill until firm. Just before serving, unmold salad onto serving platter. Garnish with curly endive, additional mandarin orange sections and kiwi slices, if desired. Cut into wedges. Makes 12 servings. VARIATION: To make eggnog salad mold, follow as directed above, except omit unflavored gelatin and 1/4 cup of cold water, and halve the remaining ingredients, using 1/3 cup eggnog. Pour partially set mixture into an oiled 8"x4"x2" loaf pan. Unmold, garnish. Makes 4 to 6 servings.

[Shaolin-Do]

3 ripe pears
1 (10 oz.) jar apricot preserves
2 tbsp. lemon juice
Pastry for single crust pie
2 (3 oz. each) pkgs. soft cream cheese
2 tbsp. milk
1 tbsp. lemon juice
1 tsp. grated lemon peel
Core and slice each pear into 12 wedges, but do not peel. Combine preserves and lemon juice, heat to boiling. Add pears, cover and simmer until tender. Cool. Prepare pastry and roll out. Build up and flute edges. ***** with fork. Bake at 450 degrees for 10 minutes. Blend cream cheese with milk, sugar, lemon juice and peel. Spread over bottom of cooled pastry. Arrange pear slices over cream cheese. Pour glaze over all.

[Shaolin-Do]

3/4 c. sugar
3/4 c. thawed nonfat egg substitute (equivalent to 3 eggs)
2 c. nonfat milk
1 tsp. maple flavoring
1 tsp. vanilla
2 tbsp. instant tapioca
Corn Cake Batter
1 c. nonfat plain yogurt sweetened to taste (opt.)
--CORN CAKE BATTER:--
1 (8 oz.) can whole kernel corn
1 c. sifted cake flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 tbsp. corn or canola oil
3 egg whites
1/4 tsp. cream of tartar
Preheat 10" round 2" deep baking pan in 350 degree oven while caramelizing sugar. Heat 1/2 cup sugar in heavy 10" skillet over medium heat until bottom starts to melt. Stir and reduce heat to medium-low. Heat just until golden brown caramel, stirring occasionally. Quickly pour into hot pan (use oven mitts to handle hot pan), tilting pan to spread caramel evenly over bottom. Cool. Whisk egg substitute with nonfat milk, maple flavoring, vanilla and remaining 1/4 cup sugar until smooth. Stir in tapioca and set aside. Prepare Corn Cake Batter. Stir tapioca mixture again to blend, then pour into caramel-lined pan. Carefully pour in Corn Cake Batter. Place pan in large shallow baking pan and place in 350 degree oven. Pour hot water into larger pan to reach about 1/3 up side of round cake pan. Bake about 45 minutes or until wood pick inserted in center comes out clean. Cool 15 minutes on rack. Loosen sides and turn flan cake upside down onto large serving platter. Serve with nonfat yogurt. Makes 12 servings. Each serving contains about: 187 calories, 242 mg sodium, 1 mg cholesterol, 2 grams fat, 39 grams carbohydrates, 5 grams protein, 0.14 gram fiber. Drain corn kernels and add water to liquid to make 1/2 cup. Reserve 1/2 of corn kernels and puree remaining half, adding 1/4 cup corn liquid. Combine puree with remaining corn liquid and corn kernels. Re-sift cake flour with 1/4 cup sugar, baking powder and salt in bowl. Make well in center and add corn mixture, vanilla and oil. Stir until blended. Beat egg whites with cream of tartar until foamy. Slowly add remaining 1/2 cup sugar, beating until soft, smooth peaks form. Add half of whites to batter and fold until completely blended. Fold in remaining whites just until blended. Use batter immediately.

[Shaolin-Do]

1 pkg. brownie mix
1 sm. pkg. vanilla instant pudding
1 (14 oz.) can condensed milk
1/2 c. cold water
4 oz. Cool Whip, thawed
1 1/2 qt. fresh strawberries, hulled, sliced
Grease 2 flan pans well with solid shortening. Prepare brownie mix using cake-like directions and pour into prepared pans. Bake at 350 degrees for 20 minutes. Cool; remove from pans. In large bowl, mix milk and water; whip in pudding mix. Chill at least 5 minutes, fold in Cool Whip. Place one brownie layer on serving plate; top with 1/2 pudding mix and 1/2 berries. Place second layer on top and repeat. A small amount of chocolate syrup may be added to top. Refrigerate

[Shaolin-Do]

2 c. milk
4 eggs
1/4 c. sugar
1/8 tsp. salt
1/2 tsp. vanilla
1/3 c. shredded or flaked coconut
Heat sugar and water in small skillet, stirring constantly, until sugar melts and turns golden brown. Pour syrup into a 1 quart baking dish or 6 custard cups. Coat bottom and part way up sides. Scald milk. Beat eggs, salt and vanilla. Beat scalded milk into egg mixture. Strain into prepared baking dish or cups, sprinkle top with coconut. Place baking dish in pan containing hot water which comes at least 1 inch up sides of dish. Bake at 325 degrees about 45 minutes for individual custard cups, or 1 hour for baking dish. Serves 6.

[Shaolin-Do]

--CRUST:--
1 c. all purpose flour
1 1/2 tbsp. granulated sugar
1/4 c. cold butter or margarine, cut in small pieces
2 tbsp. solid vegetable shortening
3 to 4 tbsp. cold tap water
White from 1 lg. egg
--FILLING:--
1 lb. medium size Granny Smith apples, peeled, quartered, cored and cut thin slices (4 cups)
2/3 c. heavy cream
1/2 c. granulated sugar
2 lg. eggs
1 tsp. vanilla
--GLAZE:--
1/2 c. apricot preserves
To make crust, mix flour and sugar in a medium size bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle water over flour mixture, 1 tablespoon at a time, stirring lightly with a fork after each addition to distribute moisture evenly. Press lightly to form a ball. Flatten into a 1 inch thick circle. Wrap in plastic and refrigerate about 1 hour until firm enough to roll. Place oven rack in center of oven; heat to 400 degrees. Have ready a 9 inch tart pan with removeable bottom. On a lightly floured surface with lightly floured rolling pin, roll out dough to an 11 inch diameter circle. Line bottom and sides of tart pan. ***** dough all over with a fork. Press a 12 inch piece of foil snugly into tart shell. Bake 10 minutes or until shell is set but not browned. Remove from oven; carefully lift off foil. Reduce oven temperature to 350 degrees. Lightly beat egg white in a small bowl with a fork until slightly foamy. Brush over bottom and sides of shell. Bake 1 minute to set egg white. Cool to room temperature on a wire rack. To make filling, arrange apple slices slightly overlapping in pinwheel fashion to cover bottom of tart shell. Whisk cream, sugar, eggs and vanilla in a medium size bowl until well blended. Carefully pour over apples. Bake 40 to 45 minutes until custard is set and edges of apples lightly browned. Cool slightly in pan on wire rack. Meanwhile in a small saucepan stir preserves over low heat until melted. Strain, then brush evenly over apples. Cool to room temperature; remove pan rim. Makes 8 servings.

[Shaolin-Do]

1 1/2 c. heavy cream
1 1/2 c. milk
3/4 c. sugar
6 egg yolks
2 tsp. port
Preheat oven to 350 degrees. In a saucepan warm the cream and milk over high heat until small bubbles appear around the edge of the pan. Set aside off the heat. In a small saucepan, or skillet caramelize the sugar by stirring it over moderate heat, until it melts and turns a light golden brown. Immediately pour the hot cream and milk in a thin stream into the caramel, stirring constantly with a large spoon. Continue to stir until the caramel has thoroughly dissolved. With a whisk, or an electric beater, beat the egg yolks until they are well blended. Then slowly pour in the cream mixture, stirring constantly with a spoon. Stir in the port and strain the mixture through a fine sieve into 1 (4 oz.) heat proof porcelain or glass individual molds or custard cups. Set the molds in a large roasting pan on the middle shelf of the oven and pour in enough boiling water to come halfway up the sides of the molds. Bake for 40 minutes or until a knife inserted in the center of the custard comes out clean. Cool to room temperature, then refrigerate for at least 3 hours, or until thoroughly chilled. To unmold the custard, run a sharp knife around the inside edge of each mold and dip the bottom briefly in hot water. Then wipe the mold dry, place a chilled serving plate upside down over each mold and, grasping mold and plate firmly together, quickly invert them. Rap the plate on a table and the custard should slide out easily. In Portugal, the custard is sometimes garnished with a flower blossom

[Shaolin-Do]

3/4 c. sugar
2 tbsp. water
2 eggs
1/2 c. sugar
2 tbsp. brandy
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
Dash salt
2 c. lukewarm milk (scalded then cooled)
Heat 3/4 cup sugar in heavy 1 quart saucepan over low heat, stirring constantly, until melted and golden brown. Gradually stir in water. Divide syrup evenly among six 6 ounce custard cups. Let stand until hard, about 10 minutes. Heat oven to 350 degrees. Beat eggs slightly in medium bowl. Mix in remaining ingredients except milk. Gradually stir in milk. Pour over syrup in each cup. Place cups in 13 x 9 x 2 inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake until knife inserted in center comes out clean, about 45 minutes. Remove cups from water. Refrigerate until chilled. Unmold.

[shaolin kungfu]

Wow! I never knew how versatile flan was!:cool:

[themeecer]

Flem

1 box of Goobers candy
1 c of Country Time lemonaide
3 tbsp. of Goober grape peanut butter and jelly

Optional: A congested head cold.

Directions:

This one is fairly simple. Just consume all the ingredients and see how much lung butter you can hack up.

:D

[ShaolinTiger00]

THE FLANTASTIC FOUR!

[shaolin kungfu]

this thread is FLANTASMAGORICAL!

[Kristoffer]

**** this thread made me ****ing hungry!! God ****ing **** I want to devour some ****ing **** right ****ing now! God ****