![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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.
no subject
no subject
I think I gained five pounds reading the recipe...
no subject