Monday food musings
This weekend, I made Dark Chocolate Flan With New Mexican Chili, Cinnamon and Pepita Praline from a recipe in the New York Times' Dining Section. (From an article titled "You Call That Pudding, Grandma?")
Notes:
This is insanely rich. The flan is about an inch high, as wide as a normal bread pan, and I'm making slices maybe 1/4 inch thick. Maybe. Those who know how much I love dessert might want to be careful making this unless they have *lots* of people on hand to help eat it. And, in my opinion, it's a lot more similar to a flourless chocolate torte than to a custard.
When it says to use butter on the waxed paper with the pepitas, do it. A good, thick layer. Plain wax paper will not work. Nor will butter-flavored cooking spray. Also, where the recipe says "Butter for pan," yes, that does mean butter the loaf pan you're putting the flan into.
It's pepitas brittle, not pralines.
Notes:
This is insanely rich. The flan is about an inch high, as wide as a normal bread pan, and I'm making slices maybe 1/4 inch thick. Maybe. Those who know how much I love dessert might want to be careful making this unless they have *lots* of people on hand to help eat it. And, in my opinion, it's a lot more similar to a flourless chocolate torte than to a custard.
When it says to use butter on the waxed paper with the pepitas, do it. A good, thick layer. Plain wax paper will not work. Nor will butter-flavored cooking spray. Also, where the recipe says "Butter for pan," yes, that does mean butter the loaf pan you're putting the flan into.
It's pepitas brittle, not pralines.