in my march 29th post of egg white omelette, jackier and robz wanted to know what i do with the egg yolks. well, i save them until i have enough to make leche flan or creme caramel. it is different from creme brûlée. whereas creme brûlée has a crust of hardened sugar, creme caramel has sugar syrup; creme brûlée's texture is more like a thick sauce, but creme caramel has silkier and more like a melt in the mouth texture. in creme caramel the sauce is prepared by boiling a cup of water and a cup of white sugar until thick enough and is poured on the flan or mould. the mixture of milk, eggs with a drop of vanilla extract is then poured onto the flan.
now, if you will please excuse me, i have a dessert to eat. would you like a taste?
Looks delicious! I love flan. I have never tried to make it, but it is sold in many of the Cuban restaurants and stores here. Oh, I'm imagining that melt in your mouth sensation right now. Enjoy!
yes. yes. I would of course like a taste. oh no - am I too late? Looks like you have that recipe down to perfection. If I use egg whites (usually for meringues) then the egg yollks will go to make custard, or lemon curd.
