Saturday, September 25, 2010
Here i am again,and this time it's getting tougher...because a tuscan farmer like me doing classical ethnic recipes..?! are you really sure you want to see that ? :-)))
When i was in Honeymoon in French Polynesia on July I bought some vanilla sticks from the island of Taha'a ,a place full of Vanilla Trees where you could really feel the smell everywhere !
Then...i was wondering what could i do with this wonderful vanilla ? and then i remembered that i ate a Mexican Dessert in Tijuana made with vanilla, so i've been collecting some datas on it and now i'm presenting it to all of you,
From Polynesia to Mexico,we could really say that this recipe have travelled a lot :-)
Flan de Vanilla
As i've said before this is a typical mexican dessert,we could say that for the countries of central america this is the equivalent of the italian "budino",this one is really aromatic with vanilla,cinnamon,lemon and orange.
Skin of half a orange
Skin of half a lemon
1 Stick of Vanilla
1 Stick of Cinnamon
1 teaspoon of Cornstarch
150g. of Sugar
500ml of fresh milk
2 Eggs Yolks
Topping Ingrendient : Caramel Sauce
1) Beat the eggs with sugar,cornstarch and a bit of milk.
2) Put the rest of the milk on the fire and add the cinnamon and the stick of vanilla (cut it in the lenght and open it as in the picture) add the skins of lemon and orange as well and let everything gently boil.
3) When it's boling strain the milk to remove the skins and the sticks then add the previously beated eggs in the milk and stir using a whisk.
4) Put the mixture back on the fire and,stirring continuously,until it starts simmering then take it away from the fire and,using a strain,pour the mixture into six molds
Let the flan chill to room temperature and then put the molds into the fridge for at least 2 hours.
At the moment you want to serve it,cover it with some caramel sauce.
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