Vanilla Bean Flan
Well, let's talk flan today! Ok, so, shame on me...I've actually never had flan before. I've always been more of a creme brulee kind of gal...However, in my defense, I did order one when I was at Porto's Bakery a few weeks ago. They just forgot to pack it for me... must've forgotten in their attempt to pack my dozens of cheese rolls. Forgivable...but still...puts me into a dilemma. So, I did attempt to try one...Anyways, I went on to make flan, since it was a request and also a dessert I have yet to try my hands at. And for those who know me best, you know how I love to please y'alls! So keep them coming! Here's to flan!
I had some trouble getting the flan to come out clean...this was as good as it was going to get that day! In fact, I had ruined about half a dozen flans, just to go back and use the first one I dug out. Not too terrible, but it could definitely be better. I know it doesn't change the taste of the flan, but it still bothered the OCD side of me. Anyways, don't you just love the scatters of vanilla beans specks?? I just think vanilla bean specks elevate anything to a new level. There is just a subtle elegance to vanilla. Love! So, overall, I thought this flan tasted ok. I still need to go sample flans from other bakeries to get a feel for the texture and taste...but this one was almost like a firm, heavier creme brulee...it certainly had similar ingredients! I've always thought flan, traditionally, was made with condense milk and evaporated milk. So, I did change the ingredients to include evaporated milk. Not sure if that did anything for my flan...but it ended up tasting ok. At least I thought so! Guinea pigs, feel free to chime in!
Thanks for stopping by! Look out for my apple galette with salted caramel post...coming soon!
I had some trouble getting the flan to come out clean...this was as good as it was going to get that day! In fact, I had ruined about half a dozen flans, just to go back and use the first one I dug out. Not too terrible, but it could definitely be better. I know it doesn't change the taste of the flan, but it still bothered the OCD side of me. Anyways, don't you just love the scatters of vanilla beans specks?? I just think vanilla bean specks elevate anything to a new level. There is just a subtle elegance to vanilla. Love! So, overall, I thought this flan tasted ok. I still need to go sample flans from other bakeries to get a feel for the texture and taste...but this one was almost like a firm, heavier creme brulee...it certainly had similar ingredients! I've always thought flan, traditionally, was made with condense milk and evaporated milk. So, I did change the ingredients to include evaporated milk. Not sure if that did anything for my flan...but it ended up tasting ok. At least I thought so! Guinea pigs, feel free to chime in!
Thanks for stopping by! Look out for my apple galette with salted caramel post...coming soon!
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