Pages

Sunday, November 22, 2009

candy cap flan



I am guest posting over here today so if you want to read all the juicy details head on over to MarxFoods.

Candy Cap Persimmon Flan


Ingredients:

  • 1 cup and 1/2 cup sugar
  • 6 large eggs
  • 1 14oz can sweetened condensed milk
  • 1 13 oz can evaporated milk
  • 1 teaspoon vanilla
  • ¼ ounce Candy Cap mushrooms
  • 1 medium guajillo chile
  • pulp from one large persimmon

Method:


Grind mushrooms and chile together in a coffee grinder or food processor to a fine powder.


Preheat oven to 325 degrees.


You will need 6 ramekins or other specialty flan cookware and a large baking pan to put them in.


Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.


With powdered chile and mushrooms in bowl in a mixer or with a whisk, blend the eggs together. Mix in the milks and the persimmon pulp then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added. I also hit it a little with the immersion blender to make sure the persimmon pulp was masticated.


Pour custard into caramel lined ramekins or one large mold. Place ramekins or mold in a large glass or ceramic baking dish or large sheet pan and fill with about 1-2 inches of hot water. Bake for 30 to 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.



Remove and let cool in a refrigerator for at least 1 hour. To unmold, loosen the edges of the custard with a knife. Place in hot water up to the rim of the mold for a few seconds, and quickly turn upside down on a serving plate or invert each ramekin onto a small plate, the caramel sauce will flow over the custard making everyone feel like a rock star.



27 comments:

Dawn said...

I need to make more of these types of desserts. I haven't had a good flan in ages.

girlichef said...

Holy shite that looks killer!

♥peachkins♥ said...

I'll be making flan too!

Donna-FFW said...

Did you say sauce will flow over? Like mini explosions? ;)

buffalodick said...

That is off the radar!

the ungourmet said...

Man oh man does this ever look inviting! I haven't tried those mushrooms. I wonder if we have them here??? I'll have to ask my mom.

Anette said...

I felt like a rockstar just looking at that, then closing my eyes and pretending eating it!

TavoLini said...

innovative use of the mushrooms!

Jeanne said...

Ooooh.

Stacey Snacks said...

I like the guest post!
Very nice.

Spin said...

I love flan that looks sooo yummmyy

nora@ffr said...

This is absolutely mouth watering yum... wanting th whole flan!

Mo Diva said...

Thats a gorgeous flan!!!

Cucinista said...

How DO you do it?

Cinnamon-Girl Reeni♥ said...

That's just perfect!! And so unique!!!

The Diva on a Diet said...

Holy cow that looks good! Such unusual flavors, its bound to be a total treat. I'm tipping my hat to your creativity - well done, doggy!

lisaiscooking said...

Interesting mix here! Sound like a great combo of flavors.

Juliana said...

Wow, what an interesting combination! I cannot imagine the flavor ;-)

Tanya Kristine said...

wow...beautiful job DB.

5 Star Foodie said...

Excellent!!! A very unique flan for sure, it sounds terrific!

A Year on the Grill said...

party like a rock star... great guest post

pigpigscorner said...

wow this sounds great!

Nutmeg Nanny said...

Another delicious flan :)

Pam said...

What an interesting combination of flavors - it looks delicious.

Yasmeen said...

Spice is always good.Happy thanksgiving!

The Diva on a Diet said...

Popping back in to wish you and your family a joyous, wonderful and tasty Thanksgiving, doggy!

nora@ffr said...

love this one!! :) happy thanx giving!
cheers!!

Blog Widget by LinkWithin