Forums > Specific Focus > Mexican Kitchen

Oscar2

Dec 20, 2007, 1:03 PM

Post #1 of 1 (829 views)

Shortcut

Flan Pie

Can't Post | Private Reply

An adventure in first time pie making was met with great results and tasty too. As discussed on a previous thread, our Christmas dinner needed a desert, something authentic Mexican and Flan pie was the final choice.

Scavenging Google, recipes galore popped up but being tentative and a novice made it all the more exciting but straddled with a twinge of cautious anticipation. This first effort for taste and sampling purposes turned out very sweet, with overnight fridge chilled (ready made pie crust) topped with chipped almonds and a caramel sauce that came with the package. It’s a Mexican brand (Royal) bought at La Reina, Carniceria, Panaderia y Tortilleria. Instructions were in Spanish.

This morning we anxiously cut a piece of this chilled pie and in our haste while taking the first forked bite, it fell on the floor with my mouth gaped wide open only to watch my dog run to the rescue and who rapidly licked it up faster than you can say lickety-split. She quickly finished and stuck her head straight up as if to say boy, that was really-really good, can I have some more…

Of course, we followed suit and yes, it was hmm good.

Now being as fickle in food as other things, my wife said, that was delicious ….. but….too much sugar. So back to the drawing boards. Goggling produced a recipe as follows:

FLAN (MEXICAN CUSTARD)
1 can evaporated milk
1 can condensed milk
1 tbsp. vanilla
4 eggs, at room temperature
1/4 c. sugar – or sugar substitute.

There was a large variety of fruit Flans but I think we’ll just add a bit of cinnamon, chipped almonds and maybe a bit of caramel topping.

As you know, we also settled on serving Tamales. Wouldn’t you know it, after having posted about our Mexican Christmas dinner, a Tamale festival in a predominately-Mexican neighborhood nearby was celebrated. I’ll talk about this next.

(This post was edited by Oscar2 on Dec 20, 2007, 2:22 PM)