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Danielle gives us a delicious recipe for using your home grown eggs!
Read her previous post on EGGS!
Here is a recipe that uses lots of your fresh eggs.
Flan is a custard-like desert with a caramel sauce topping.
Some folks love it and some don't. Some may have just not had a good flan.
It can be difficult to make (as I have experienced) but if you can get it right (or close) it is so good.
FLAN
Good yummy Flan
Ingredients:
8 eggs
1 (14 oz) can sweetened condensed milk
2 tsp vanilla extract
1 1/2 cups white granulated sugar
1/2 cup heavy cream
Preheat oven to 300 degrees F.
You will need a kitchen towel, a 9 inch pan for the flan and a larger pan for the water bath (I used a 13x9 inch casserole dish) and a heavy sauce pan for the caramel sauce.
Blend the eggs, vanilla condensed mild and cream till well incorporated.
Heat the saucepan on medium heat and add the sugar. Do Not stir the sugar or it will crystallize. when almost melted, you may push the liquid around carefully with a spatula in order to melt all the way. Take off heat and pour into the waiting flan pan and coat the bottom evenly. do not touch the liquid sugar as it WILL Burn you! Be careful not to over-cook or burn the sugar.
Pour egg mix over the sugar.
Line the large pan with the towel, place the flan pan on the towel and carefully fill the larger pan up to halfway up the flan pan.
Bake 60 minutes or till knife inserted in center comes out clean. Be careful not to over-cook the custard.
1st Flan Fail
Remove flan pan from water bath and set aside to cool completely.
Run knife along edge of flan to loosen.
Place serving dish on top and carefully and quickly invert.
serve warm or cold.
A few things I learned about Flan...
The caramel sauce is difficult. It takes a while to melt but once it starts it goes pretty fast. It helps to have a heavy saucepan so that it heats more evenly.
caramel sauce fail = yummy candies
The custard can be made creamier with the addition of ... cream.
The 1st flan I did not use cream and it came out much like scrambled eggs. I found a recipe that added heavy cream. I tried it and it seems the more cream the more custard like it becomes.
It is easy and not good to over cook the custard. Keep an eye out toward the end of the cooking to be sure not to over-cook it.
I made many mistakes in the sauce - one of them turned into caramel candies.
Danielle lives on a a few wooded acres in the foothills of western Washington with her husband, daughter and chickens.
Her interests include enjoying nature and life with her family and friends, as well as learning how to implement a more natural and sustainable way of life. She stays busy taking care of family, home, garden and poultry, as well as creating photography, artwork and crafts for her Etsy store. Danielle also maintains a blog about her personal adventures, including recipes, wild food, poultry care, travel, gardening, reviews and other topics of interest.
My links:
Blog:
www.mossytrees.blogspot.comStore:
www.etsy.com/shop/PoultryPlaygroundFacebook:
https://www.facebook.com/PoultryPlayground
The photo of the good flan has candied sugar on top because of the sauce fail. But, my hubby said it made it extra delish and liked the crunchy texture with the smooth custard. Hopefully next time I make flan I can replicate the oops.