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From: davidson@sdcsvax.UUCP (Greg Davidson)
Newsgroups: net.cooks
Subject: Re: Flan (Mexican dessert)
Message-ID: <1060@sdcsvax.UUCP>
Date: Tue, 27-Aug-85 05:07:58 EDT
Article-I.D.: sdcsvax.1060
Posted: Tue Aug 27 05:07:58 1985
Date-Received: Sun, 1-Sep-85 12:48:29 EDT
References: <1442@vax3.fluke.UUCP> <45100005@convex>
Reply-To: davidson@sdcsvax.UUCP (Greg davidson)
Organization: EECS Dept. U.C. San Diego
Lines: 13
Keywords: Flan
Summary: 

I'm mad about Flan, but I can rarely find the real thing.  All of the
Mexican restaurants in San Diego (generally a good place for Mexican
food) serve an ersatz Flan which is more like Jello custard with an
insipid caramel sauce.  Real Flan is a very solid custard with a sauce
that is thick and slightly bitter.  I've had it in Mexico and in L.A.

A related dish is Creme Caramel, served in many French restaurants.
Its O.K., but still doesn't have the character of Flan.

Does anyone have a recipe for Flan which they have found to produce
the real thing?

_Greg