Happy December from Wisconsin, where we are currently awaiting our first major snowstorm. Kids are hoping for a snow day tomorrow, and it looks like they might get one. By the time this runs we’ll have dug out already. Cross fingers that’s it for snow until Christmas.
Here in BlazeWorld, we’re about to finish up our Latin meal with a dessert I’ve tried and adored. According to Bon Appetit, it’s Andy Garcia’s favorite dessert. You could do a lot worse than think about Andy Garcia while cooking, so I recommend it for that reason if nothing else.
First I want to tell you about a dessert I had at a Latin restaurant in Dallas. Our own Julie Leto was there, and can attest to the fact that this was one awesome production. The best part was that the sauces were served to each person in tiny little pitchers. I was so enamored I went out and bought a dozen just so I could serve it that way at home. No recipe given here, use your favorites. Ready?
In front of each diner put a bowl heaped with vanilla or dulce de leche ice cream, then provide a pitcher of espresso, a pitcher of strong, dark chocolate sauce, and a little bowl of glazed, toasted pecans (with cinnamon if you want). People get to pour whatever combination of chocolate and coffee suits them (however often they want), sprinkle with pecans and dive in head first. It’s a fabulous, easy dessert, not sure how Latin, but who cares? Try it.
Now for our official dessert, a cream cheese flan. More depth and richness than regular flan, and soooo smooth and fabulous. The recipe calls for half a can of evaporated milk and then water. Most reviewers (I did it this way too) just eliminated the water and used the whole can of milk where called for.
Serve with fresh fruit, and try to keep the blissful moaning to a minimum.
Until next month, when we’ll start a new menu for 2010!
Isabel
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Good Morning! Well that dessert sounds really good. I’m going to have to try it. As for the flan, I grew up eating my grandmas homemade flan, not sure how she made it, I just ate it, lol! Im going to have to try your cream cheese flan. It sounds wonderful!
Have a Feliz Navidad and a Happy New Year!! (*)
Hi, Alina! I know I would love your grandmother’s flan. Anything simple and creamy like that makes me happy. Do try this version. It’s almost like a flan cheesecake.
Because um, you know, we all need more calories around the holidays. . .
Cheers!
Isabel
Isabel, those do-it-yourself desserts sound great. I would definitely try that. I am not a big flan eater, but it sounds good. BTW, did you end having to dig yourselves out because of snow? Gosh, Wisconsin can really get dumped on too…have a great rest of the evening. Thanks for sharing the recipe.
Peace and love,
Paula R.
Hi, Paula! Here in Milwaukee we didn’t end up having to dig out as badly as other parts of the state. Lake Michigan leaves a protective warmth around it in the fall (and a chill in the spring . . . ) so we got mostly rain. I did have to shovel 3 inches of slush, however, which was not the most fun I’ve ever had, I admit.
Enjoy the flan and you are welcome!
Isabel
I’ve never made flan, but the recipe has some of my favorite words (cream cheese, caramel, sweetened condensed milk) so I’m thinking I might try. Besides, it sounds so sophisticated. Unless it’s pronounced Texan.
Thanks, Heather. I made this for my parents when they visited, and we practically inhaled it. Give it at try!
Isabel
And featured in today’s food section – Pumpkin Flan! You’re cutting edge (*)
Well! There’s a first.
Bet that would be awesome too.
Isabel
Well! There’s a first (me being cutting edge)
Bet that would be awesome too.
Isabel
Oh dorky double reply. sigh.
Not cutting edge on technology . .
Isabel
Both desserts have my mouth watering! I’ve never made a flan either, but that recipe has given be the incentive to give it a try, it has cream cheese in it.
You won’t be disappointed, Nicole! One thing I should have mentioned in the blog, have your ingredients at room temperature. It took quite a while longer to cook than the recipe said, but it was fabulous anyway.
Isabel