Writing Exercise Two - Randi Goney
I researched the recipe of Baked Flan, a popular Mexican dessert. I've always enjoyed Mexican cuisine as well as desserts, and I also remember talking about Flan in my Spanish class a few years ago.
You will need:
- 2/3 cup of white sugar
- 2 cups of heavy cream
- 1 can (14 ounces) of sweetened condensed milk
- 1 cup of milk
- 5 eggs
- 2 teaspoons of vanilla extract
1) Preheat oven to 350 degrees Fahrenheit
2) In a small nonstick pan, heat the sugar to medium heat. Mix occasionally to distribute sugar until it is dissolved and begins to brown. Once brown, lift pan above the heat source (4 to 6 inches) to continue to brown sugar until it is a dark golden brown. When finished, pour caramelized sugar into a 1 1/2 quart casserole large loaf pan. Coat pan evenly.
3) In a blender, combined sweetened condensed milk, cream, milk, eggs, and vanilla. Blend on high for 1 minute. Pour over caramelized sugar.
4) Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in oven for 50 to 60 minutes, or until set.
As I mentioned above, Mexican food has always been my favorite outside of classic American food. Also, dessert is obviously the best dish served throughout the day, and so I decided to combine the two to research Flan. Flan originally originated from Rome, where they kept a multitude of chicken eggs for different foods. One was a custard cake, now known as Flan. The word Flan is derived from the Latin word "flado" which means flat cake. From there Flan took two routes, in Spain it became a well known sweet custard made with caramelized sugar. In England, Flan consisted of a pastry shell with an open top filled with custard and often mixed with nuts or fruits.