REC: Strawberry Flan (English)

Squeaks replied to sf:


The main thing bothering me about the pound cake was the likelihood that the
cake would get soggy and disintegrate into mush.



Funny that you mentioned ladyfingers: With local strawberry season upon us,
last night I hit upon the idea of making a tiramisu with strawberries. I
don't think strawberries would go all that well with the espresso
traditionally used to make tiramisu, so if I try making it I'll substitute
Red Bull for the espresso. I *think* it will work, provided I cut down on
the sugar elsewhere in the recipe.

Bob
 
Bob Terwilliger wrote:

I always use ladyfingers in my trifle. Used to use sponge cake but
can't find that anymore. Even ladyfingers are proving hard to find at
the s/m.
Jelly roll used to work fine.
 
sf wrote:


-snip-

A lot more! If I hadn't just read about it, I wouldn't have named
orange as a flavor in GM. I get 'citrus'- but more spice.


No distilling-- just soaking for a liqueur. I like to put a splash
of something sweet in the bottom of my bourbon glass.

If I remember right, you won't be signing up for this one. It has
saffron and Szechuan peppercorns in it. [along with honey, orange
zest, cinnamon and nutmeg-- and some bourbon to bring it together--
and I did give this week's batch a bit of cognac]

I'm getting close, but it still needs more 'body'. It's a tough job-
mixing it up-- waiting two weeks-- drinking it. . .

Jim
 
On Tue, 19 Apr 2011 18:48:12 -0400, Jim Elbrecht
wrote:


For the "body", maybe agar agar, xanthan gum or guar gum would work.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
'sf[_9_ Wrote:

I find this recipe interesting as flan in our cuisine (Filipino) is
rather different. It's more like a custard with egg yolks and milk as
the main ingredients. It's then steamed and cooled down. Leche Flan we
call it. Here's a recipe if you're interested: 'Leche Flan'
(http://recipe-finder.com/recipe/14543613826236364482). If you like
really sweet and creamy desserts, this one will not fail to satisfy.




--
Noemi
 
Noemi wrote:

Thank you! Yes, it's interesting that the same name (flan) is used
for such different recipes.
Your version is custardy. The English dessert of the same name
consists of a shell (baked in a flan pan) made of sweet butter pastry,
covered in custard, then fruit, then a glaze, and served like a pie.
 
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