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Julia's Cinnamon Toast flan
Joined: Dec 14, 2005
Posted to Thread #26341 at 6:38 pm on Jul 13, 2014
Cinnamon Toast Flan
from The Way to Cook by Julia Child
For a 6-cup baking dish 2 inches deep, serving 6 to 8 (I used a 2-qt. oval gratin dish and it was full).
4 tablespoons softened unsalted butter
6 or 7 slices white sandwich bread, crusts left on
¼ cup sugar mixed with 2 tsp ground cinnamon
5 "large" eggs
5 egg yolks
¾ cup sugar
3¾ cups hot milk
1½ tablespoons vanilla extract
Caramel Sauce (below) or a fruit sauce, and/or cut up fruit, for serving.
Butter the bread slices on one side, using half the butter. Arrange them buttered side up on a broiling rack and sprinkle cinnamon sugar over each. Watching carefully, broil a few seconds, until sugar bubbles up. Cut each slice into 4 triangles. Smear the remaining butter inside the baking dish, and fill with the toast triangles, sugar side up.
Whisk the eggs and yolks in a bowl, beat in the sugar, then the milk and vanilla, and pour half through a sieve over the toast. Let soak 5 minutes, then sieve on the remaining custard.
Place the dish in a roasting pan and set in the lower-middle of a preheated 350°F. oven. Pour boiling water into the pan to come halfway up the baking dish. Bake for 25 to 30 minutes, keeping the water bath at just below the simmer. It is done when a skewer plunged into the custard an inch from the side comes out clean.
Serve hot, at room temperature, or cold, accompanied with caramel sauce, a fruit sauce or cut-up fresh fruits. (It will keep 2 days in the refrigerator.)
1 cup sugar
1/3 cup water
1 cup cream
Pinch of salt
2 tsp. vanilla extract
Combine the sugar and water in a small pan. Bring to a boil, covered, until syrup is clear and the steam has washed down the sides of the pan. Uncover and boil until deep amber in color. Do not stir.
Add the cream carefully—it will boil up and congeal the caramel. Stir over heat until smooth. Stir in the salt and vanilla. Store in a jar and refrigerate for up to several weeks. To rewarm and liquefy, set the jar in a pan of simmering water.
Other messages in this thread:
- 26341. Tried some new (for me) Mexican-inspired recipes this weekend. I don't know if I would combine them - Joe - 6:34pm on 07/13/14 (36)
- Grand Marnier Margaritas. Equal parts Grand Marnier, fresh lime juice and tequila, - Joe - 6:34pm on 07/13/14
- This is how John makes them and in fact we just had one last - orchid - 7:50pm on 07/13/14
- Yum. we originally got it from a Grand Marnier ad insert in Bon Appetit many years ago. - Joe - 7:53pm on 07/13/14
- You know, I think that is exactly where I found it. Whatever, it works! [NT] - orchid - 8:16pm on 07/13/14
- This is how I drink mine too. Love it. [NT] - MariaDNoCA - 8:40pm on 07/13/14
- sounds wonderful. I made Palomas for bookclub night. nice change from margarita. ruby red - AngAk1 - 12:19am on 07/17/14
- Hamachi Ceviche with Avocado on Fried Wontons [NT] [LINK] - Joe - 6:35pm on 07/13/14
- Yum, this sounds delish! [NT] - Dawn_MO - 12:40am on 07/15/14
- Blue Corn Chiles Rellenos with Chipotle Sauce - Joe - 6:36pm on 07/13/14
- Oh Yum! This is going straight on my to make list. Thanks [NT] - orchid - 8:19pm on 07/13/14
- This was the hit of the evening. [NT] - Joe - 8:55pm on 07/13/14
- I don't believe I'm going to be able to get the blue cornmeal but - orchid - 9:39pm on 07/13/14
- Yes, yellow cornmeal would be fine, just not as trendy. [NT] - Joe - 10:48pm on 07/13/14
- Diana Kennedy's Pollo en Pipian Rojo (Chicken in red sesame sauce) - Joe - 6:37pm on 07/13/14
- Joe, with all the ancho and chili seeds, was this pretty hot? [NT] - cheezz - 7:39pm on 07/13/14
- Not very. I think the chiles I had were very mild. They're dried poblanos, so they can vary. [NT] - Joe - 7:50pm on 07/13/14
- I love the flavor of poblano, too. Where do you get avocado leaves? - cheezz - 9:24pm on 07/14/14
- Oh, yes. I meant to ask that also. [NT] - orchid - 9:31pm on 07/14/14
- From my tree. This is the first time I toasted a leaf and ground it. It had a nice flavor but - Joe - 9:39pm on 07/14/14
- I was at the nursery yesterday and almost plucked one off a baby tree :) [NT] - cheezz - 3:31pm on 07/15/14
- I'm confused with the chili seeds. Does it mean the dried seeds - orchid - 8:40pm on 07/13/14
- Yes, the seeds you take out of the toasted chiles. You save 1 Tbs. of them (or more if you like) - Joe - 9:00pm on 07/13/14
- Yep, clear as mud LOL So you used the heart shaped dried chili's right? [NT] - orchid - 9:33pm on 07/13/14
- Yes. The package says "Chile Pasilla-Ancho." [NT] - Joe - 10:48pm on 07/13/14
- I've made this; it is very good. Nice menu Joe. [NT] - CathyZ from Kauai - 3:56pm on 07/14/14
- Thanks Cathy. And it made a lot of sauce. I bought a pack of 5 drumsticks to add to the leftover - Joe - 4:35am on 07/15/14
- Jicama Salad - Joe - 6:37pm on 07/13/14
- Julia's Cinnamon Toast flan - Joe - 6:38pm on 07/13/14
- **sigh** gosh I love flan so much! Yummy! [NT] - MariaDNoCA - 11:57pm on 07/13/14
- It's more of a bread pudding, but really really good. [NT] - Joe - 1:58am on 07/14/14
- Is it time we had a Mexican thread? [NT] - Marg CDN2 - 11:43pm on 07/14/14
- Yes please. Pssst...I was born and raised in Arizona and I really - orchid - 11:49pm on 07/14/14
- Orchid, do you know Homesick Texan's site? I love her recipes & books. [NT] - Traca - 1:46am on 07/15/14
- No, I haven't but I just took a look and it will be fun looking around - orchid - 11:37am on 07/15/14
- Traca, I really spent some time this afternoon looking at her site - orchid - 10:55pm on 07/15/14
- YAY! My Cook the Book group covered her first book and discovered some terrific winners. Here's the - Traca - 1:18am on 07/16/14