I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 24, 2016

Spanish Flan

1 cup sugar
3 cups 2% milk
5 eggs
4 egg yolks
1 cup sugar
1 tsp. vanilla (or rum or almond flavoring, or sherry)
Dash salt
Maraschino Cherries and Whipped Cream for garnish

Heat heavy pan on stove, not too hot.  Add 1 cup of sugar.  Heat and stir with wooden spoon until sugar is melted.  It should be lightly brown, lighter is better.  Watch carefully not  to burn.  Immediately pour into metal tube mold, turning mold as you pour so melted sugar coats entire pan, more on the sides than on the bottom.  You will need to work fast as it begins to harden as it touches the cool metal pan.  Set pan aside.

Put a teapot of water on to boil and in a separate pan heat the milk until it is foaming.  On the bottom of a baking pan large enough to hold the mold, place several layers of paper towels.  Then set the mold in the pan and pour boiling water around the mold to a depth of approximately 1 inch. 

In a bowl beat the 5 eggs with a whip until they are very well blended.  Continuing to beat, add the 4 egg yolks (if you use whole milk, omit one egg yolk).  Continuing to beat, add the remaining 1 cup sugar, the flavoring, and salt, then gradually add the hot milk until all is very well blended.  Pour egg mixture into the mold through a strainer to catch any stray egg shells or unblended egg bits.  Place in preheated 350 degrees oven and bake for exactly 1 hour.  Do not open the door.  Remove and cool in pan and then chill for at least 12 hours.  To serve, run a knife around the edge of the mold.  Invert serving dish (slightly deeper than a  plate) over the mold and carefully and quickly turn them over to unmold the flan into the dish.   The caramel sauce made from the melted sugar will surround the flan.  Garnish with maraschino cherries and dollops of whipped cream.

This deliciously smooth and authentic Spanish flan is as elegant and stylish as its author, Rose Castano (known as Cookie to family and friends).  Cookie was the mother of my friend Angela Madera, and  joined us for a number of our group's get togethers. This recipe is just as she dictated it to me at one of those gatherings near Christmas 1997, after we had enjoyed one of her famous flans at the home of Barbara Senf.
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