On Mar 7, 11:51*am, Myrl Jeffcoat > wrote:
> 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?
>
> Myrl Jeffcoat

You looking for desert/sand...or a nice dessert?

Coconut Ginger Flan (Flan de Coco)
From Burt Wolf's Travels

Serves: 12
I N G R E D I E N T S
314 cup sugar or enough to coat bottom of the pan
1 1/2 cups milk and 2 cans (12 ounces each) sweetened
coconut milk; or 2 cups milk, I cup unsweetened fresh or canned
coconut milk, and I can (12 ounces)
sweetened condensed milk
5 egg yolks
6 whole eggs
I teaspoon vanilla extract
3 pieces crystallized ginger (1/2 - 2 inches long), finely chopped
1 cup sliced almonds, toasted

I N S T R U C T I O N S
Preheat the oven to 350'F. Bring one quart of water to a boil.
In a thin saute pan, cook the sugar over medium heat until it is brown
and bubbly. (Do not stir while it is cooking, or you will get spun
sugar and a big mess.) Watch the pan closely and lift the pan off the
burner if the sugar is cooking quickly or unevenly. Shake the pan to
distribute the melting sugar. When the sugar is completely
caramelized, pour the hot mixture into the bottom of a 3-quart flan
mold, Bundt pan, loaf pan or individual molds. Rotate the mold(s) in
your hands, using potholders, so that the sugar syrup covers the
entire bottom of the pan. Set aside. Please be careful, because the
sugar is extremely hot, and it can burn your skin.

In a medium mixing bowl, combine the milk, sweetened coconut milk, (or
un- sweetened coconut milk and sweetened condensed milk) egg yolks,
eggs, vanilla, and ginger and whisk well. Pour the batter over the
caramelized sugar in the mold, making sure to evenly distribute the
crystallized ginger. Top with the sliced almonds.
Place the flan into another pan a bit larger. Add the hot water to the
large pan around the flan mold. Cover with a lid or thin foil so that
both pans are covered completely (bain-marie).

Bake the flan for I hour or until a knife inserted in the middle comes
out clean. Remove the flan from the water bath and chill it in the
refrigerator for at least 3 hours. TO serve, loosen the sides with a
knife and flip the flan mold over onto a platter. Garnish with flowers
or fresh fruit and serve.

Hint. It is better to make this a day ahead and chill it until it is
as icy cold as possible, so that the flavors have time to blend.




Mexican Chocolate Cream Cheese Flan
Adapted from an original recipe by Nestle's


photo by: nestle's

Serves: 12

I N G R E D I E N T S
1 cup granulated sugar
1/2 cup water
1 can (12 fluid ounces) CARNATION Evaporated Milk
1 can (14 ounces) CARNATION Sweetened Condensed Milk
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened
2 ounces unsweetened Mexican chocolate, chopped
5 large eggs
1 teaspoon Mexican vanilla

I N S T R U C T I O N S
PREHEAT oven to 350° F.

COMBINE sugar and water in medium saucepan; cook over low heat,
stirring constantly, for 3 to 4 minutes or until sugar is dissolved.
Increase heat to medium-high; boil, without stirring, for about 15
minutes or until caramel-colored. Quickly pour over bottom and sides
of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften
over low heat).

Heat evaporated milk in a small saucepan until it begins to simmer.
Remove from heat. Stir in chopped chocolate until melted.

Place evaporated milk and chocolate mixture, sweetened condensed milk,
cream cheese, butter, eggs and vanilla extract in blender; cover.
Blend well. Pour mixture into prepared custard cups. Arrange in 1 or 2
large baking pans; fill pans with hot water to 1-inch depths.

Bake for 35 to 45 minutes or until knife inserted near center comes
out clean. Cool in pans on wire racks for 20 minutes. Refrigerate for
several hours or overnight. Run knife around rims; gently shake to
loosen. Invert onto serving dishes.