Do you have a good flan recipe? I have the typical recipes (that I do like), however, I’m wanting a certain taste that I’m missing. I’m not finding this taste in my recipe folder. I want something similar to the flan from Pollo Tropical (do not laugh!)…their flan comes in a wonderful little cup that screams, my flan is over-processed, my flan is over-processed, but oh so delicious. It has this alcohol bite at the end of the carmel and a custard texture like room temperature butter. I’d like to get rid of about half the richness, but keep the depth in the carmel part.
I just went to my trusty resource, Bouchon, thinking Bouchon knows rich. Bouchon’s quiche alone is a butter and egg richness fest; I can’t wait to see what flan recipe is thrown at me here. But then I remembered the flan I’m looking for is more south of the border, not so much parlez vous francias. It took me 4 years to get through 2 years of high school french. Don’t judge me, I’m more of a math and science girl. Go architecture. Go structures class…I, II, AND III.
Anyway, Bouchon had a lovely carmel custard to offer. Hmm, not it. I’ve looked through some more appropriate cook books and on the web a bit, but I don’t seem to be finding it. If you have a good flan recipe with either alcohol in it or an interesting bite, so-to-speak, in the carmel, don’t be shy. Please speak up 🙂
In the mean time, I’ll double fist-it with the usual flan and a beer…maybe if I alternate bites: flan, beer, flan, beer, I’ll recreate that same PT flavor. Oliver is going to LOVE his next feeding. Flan/beer flavored milk.
I couldn’t resist.