h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Last night, I was celebrating an event long in coming (those of you from the Atelier know why), and this celebration involved going to a Mexican restaurant.

Now my Father, the one who was paying for the bill, decided to order Flan as dessert just before we left.

I've never been a Flan fan.

Every time I've tried Flan there's just been something unnatural about it. The texture was a texture that I knew wasn't natural and should be avoided. The flavorings were too "Eggy" in a way that I can't explain.

But last night, I sampled a few spoonfulls of that Flan....I finally get it.

Every other Flan that I've tried was just someone who was ATTEMPTING to do it right, but failing to do so. It was like a chilled, caramel custard! If everyone did Flan like this, I would've been a Flan fan years ago.

The only problem, though, is that now I don't know if I'll ever be able to trust any restaurant but this one to do it right.

Flan is a chilled caramel custard.

The Mexican's do flan? And there was me thinking that it was a perculiarly British b*stardisation of something more French...

Mind you... custard? Were not talking bacon? Oh dear - I think I'm having one of those transatlantic moments...

*Adds the missing apostrophe*

That burbling made a lot more sense before me and Marv simulposted, I assure you. *hugs Marv, and Affy too for that matter*

*Takes away the entirely unessessary apostrophe* Goodness, will the woman ever shut up and go away?

Wait, wait, Marv...you're saying that what I tasted last night is actually a *normal* thing for Flan to taste like?

What the frotz have I been eating?

Flan is heavenly when done right and easy to screw up. Like any custard you have to build it carefully.
Check out this recipie and let me know what youthink of it.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_12829,00.html

Looks good, but without being at home to make it I have to take your word for it.

Yes, flan is chilled caramel custard. It's technically Spanish in origin, but the Mexican version is the most familiar here in the US. Incidentally, there are about as many permutations of flan as there are theories as to Jimmy Hoffa's current wherabouts.

Mexican flan should be thicker in consistency than jello, but similar as far as texture goes. It should be a dark caramel color on the top (technically the bottom as it's often served upside down) and a creamy tan color on the rest. (rather like this: http://images.allrecipes.com/global/recipes/small/27151.jpg ) It should smell and taste sweet and caramel-y.

Last I checked, it should NOT taste egg-like, though eggs are an ingredient.

Sol, custard where you are is sausage? Here, it's rather like... thick yogurt. Actually, it's rather like a cross between jello and yogurt.

Does that make sense?