On Mar 7, 8:58*am, "The Ranger" > wrote:
> Myrl Jeffcoat > wrote in message
>
> ...
>
> > OK folks, you've never led me astray before, so here's the
> > question. . .If you were hosting a luncheon, and you planned
> > on
> > serving enchiladas, what would you likely serve for desert?
>
> FLAN!!!
>
> I don't remember who posted this or when but I LOVE it!
> Simplicity at its best.
>
> INGREDIENTS:
>
> 1/2 cup sugar
> 2 1/2 tablespoons water
> 4 eggs, separated
> 1 can condensed milk
> 1 can evaporated milk
> 1 cup milk
> 1/2 teaspoon vanilla
>
> METHOD:
> * * *Preheat oven to 350°F.
> * * *In a saucepan, combine sugar and water, and boil rapidly
> until a deep amber color. Pour the mixture in the bottom of a
> 9-inch glass or ceramic pie pan and coat sides. Let cool.
> * * *In a bowl, stir egg yolks and then add all the milks and
> vanilla. Mix batter well. In another bowl, whip egg whites
> until fluffy, not stiff. Fold whites into batter. Pour mixture
> into the caramelized sugar-coated pie dish.
> * * *Place dish in large roasting pan or baking pan. Add enough
> hot water to come halfway up sides of pie dish. Bake flan in
> water bath for 1 hour, until set in center. Let cool, then
> cover and chill overnight. (Can be made two days ahead. Keep
> chilled.)
> * * Allow flan to come to room temperature. Run a sharp knife
> around the edge to loosen. Place a serving plate that's
> slightly larger than the pie pan on top of the pie pan, and
> flip upside down. Gently remove the pie pan and cut the flan
> into wedges to serve.
>
> The Ranger


Ah yes, flan - now that is was what I was thinking of. Unfortunately
I know 2 of the guests absolutely hate flan. But, I could still go
with the flan, and then use Merry's suggestion of ice cream and
cookies. I'm thinking maybe Mango sherbet, a few Mexican cookies I
can pick up at a local Mexican store.

Thanks. . .As always you folks allow me to think out loud, and we come
up with great ideas!

Myrl Jeffcoat