Just now clicked on the link and noticed that the first recipe actually calls for twelve egg yolks. Wow.
Not really relevant, but that recipe (Diana Kennedy’s Pan de Meurto, “Bread of the Dead”, for Day of the Dead festivities,) reminds me of a bit from Finnegans Wake:
Make some yummy lemon curd. Then whip up some scones to accompany.
I considered all the comments, consulted my cookbooks and internet recipe sources and checked my cupboard and decided to go with flan. My usual process when making something I’ve never made before is to take 3 or 4 recipes, compare and contrast and come up with a plan. I came up with a winner, if I say so myself.
I took it to a dinner last night and people were coming back for seconds. Thanks everyone for your suggestions. Here’s the recipe:
Caramelized sugar:
1/2 sugar
1/2 water
Flan:
2 cups heavy cream
1 14 oz. can sweetened condensed milk
1 cup milk
1/2 cup sugar
12 egg yolks
2 oz. freshly brewed espresso
Caramelize the sugar in the deep amber (about 320-330 degrees). reserve about 1 tbls. Pour the rest into 9" pan or into individual ramekins, whichever you’re using. Tilt to coat entire bottom.
Place water bath in oven and preheat oven to 325 F.
Combine cream, milk and sugar into a large sauce pan and simmer. Stir in reserved caramelized syrup. In separate bowl, whip egg yolks. When milk mixture reaches about 180F, temper egg yolks and add to milk. Continue simmering, stirring constantly for a minute or two. Temperature should be about 180-185 degrees F.
Remove from heat, stir in espresso. Strain into pan or ramekins. Place pan or ramekins in water bath and cook until a knife inserted half way between edge and center comes out clean. About 1 hour for ramekins and 1.5 hours for single 9" pan. (I use the temperature probe from my thermometer instead of a knife. If you do this, the internal temperature of the flan will be about 165F when it’s ready.)
Remove from oven and refrigerate several hours before plating.
When you plate, remember that the caramelized sugar will be a sauce now and plate on a dish that slopes inward or has a lip to prevent sauce running off plate.
Well, if it was just you and me in the room, then yes you would be the only one. I can’t stand eclairs, boston creme donuts, flan, or even pudding. I tried creme brulée once and it literally made my stomach flutter like I was going to throw up. Utterly revolting. And it was at a very fancy place and everyone else was raving about how great it was, so I know it wasn’t just crappy creme brulée.
I’ll have hers.
yoink
Hell, the lyric “Yellow matter custard, dripping from a dead dog’s eye” makes me reflexively salivate. Custard! Mmmm.
Darn. Sometimes I eat eight eggs in a sitting and I was really hoping it wouldn’t hurt me…
Custard
Cook it the propper way in a banne-marrie (sp?) using real vanilla seeds. Serve over sliced banana, or warm chocolate cake. If you have an icecream maker, then use what is left to make the best possible vanilla icecream when it is cool.
1/2 CUP in each of the above.
Sauce anglaise is fantastic over any kind of cake (but a rich chocolate cake really goes well).
You misspelled Custard Seriously why call English Custard “source anglaise” unless you are a French Restaurant. Or if you are a plonker like Emeril 
Just chug it!
[sub]I double-dog dare ya…[/sub]
Your pets will love it. Share a yolk or two with them…
.
[QUOTE=Bippy the Beardless]
You misspelled Custard. Seriously why call English Custard “source anglaise” unless you are a French Restaurant. Or if you are a plonker like Emeril /QUOTE]
Well, usually custard is supposed to be fairly thick and pudding-like, as opposed to crème anglaise, which is something you can pour.
So there actually is a good reason to call something crème anglaise, beyond snobbish plonkery.
Ways to tell someone is not an anglophile #27: they have no conception of “pouring custard”. It comes from not having any public schools, I imagine.
Aah, bananas and custard. Jelly and custard*. Malva Pudding and custard**. Just plain custard, straight out of the carton***. Yanks don’t know what they’re missing, I tell you. Friend of mine goes to Berkley for a semester, says that she couldn’t find “proper” custard for love nor money. I wept with her in commiseration.
just helping with pointing this out or the Americans will get really confused, 'How do you mix Jelly with Hot Custard sauce?"
Nobody has mentioned egg nog: Combine yolks with a quart of milk and/or cream. Add nutmeg, cinnamon, and booze of choice (or not). Chug.
Kick it up a notch and make some aioli, or even another notch and make chipolte aioli. Best sandwich dressing ever made. C=:{) (Happy Chef Smiley)
How can you confuse Yanks when they put syrup and Jam on Bacon, when the only thing to go on bacon is even more bacon, many links of sausage, eggs, fried bread, black pudding, mushrooms, beans, tomatoes mmmmm
Now now, syrup on bacon isn’t that much more different than the idea of honey-cured bacon. True that their bacon is mostly streaky, and they wouldn’t know a good sausage if it exploded in their face, but the overall principle of sweet syrup with bacon isn’t completely flawed.
I don’t know of any American who would put jam with bacon, or as an American would confusingly say put fruit jelly with bacon. Though a nice Jallapeno jelly (chilli pepper jam) wouldn’t be bad with bacon.
I’ve never heard of jam/jelly (which is not the same as Jello) on bacon either. I eat Morningstar Farms vegetarian bacon, myself, but I love it with syrup. And to provide a thread crossover, I’ve been known to eat my veggie bacon in the form of a BLT…FOR BREAKFAST. (bum bum buuuuuummmmmm)
There was at least one diner in NYC that offered a jelly omelette. :dubious: