commit: 2edd5e3434048cf371948c9b0f5b7799042f2f64
parent: 9e9b87a486bc9852684d3d1fad4b17dab5cc1825
author: Chris Noxz <chris@noxz.tech>
date: Wed, 24 Aug 2022 19:20:26 +0200
add new article with a leche flan recipe
6 files changed, 84 insertions(+)
diff --git a/noxz.tech/articles/leche_flan/.assemble b/noxz.tech/articles/leche_flan/.assemble
@@ -0,0 +1,2 @@
+index.html
+flan.png
diff --git a/noxz.tech/articles/leche_flan/.buildignore b/noxz.tech/articles/leche_flan/.buildignore
diff --git a/noxz.tech/articles/leche_flan/.metadata b/noxz.tech/articles/leche_flan/.metadata
@@ -0,0 +1,6 @@
+.ds YEAR 2022
+.ds MONTH August
+.ds DAY 24
+.ds DATE \*[MONTH] \*[DAY], \*[YEAR]
+.ds TITLE Leche Flan
+.ds AUTHOR Chris Noxz
diff --git a/noxz.tech/articles/leche_flan/.tags b/noxz.tech/articles/leche_flan/.tags
@@ -0,0 +1,2 @@
+recipe
+dessert
diff --git a/noxz.tech/articles/leche_flan/flan.png b/noxz.tech/articles/leche_flan/flan.png
diff --git a/noxz.tech/articles/leche_flan/index.www b/noxz.tech/articles/leche_flan/index.www
@@ -0,0 +1,74 @@
+I recently had some friends and family over for a visit. For dessert, I made a
+Filipino dessert called Leche Flan, consisting of three main ingredients. Made
+with egg yolks, condensed milk, and cream, Filipino Leche Flan is rich in both
+flavour and consistency, topped with a sugary caramel syrup.
+
+.PIMG flan.png
+
+Many use evaporated milk instead of cream, but I like it on the heavier side.
+It is also common to steam the flan in a steamer, but I prepare it in a
+bain-marie (a hot water bath in the oven). It takes time, but the result is
+amazing.
+
+.ULS
+.LI
+Preparation time: 15 min
+.LI
+Cooking time: 2 hours
+.LI
+Cooling time: 2-4 hours (best served the day after)
+.LI
+Servings: 4-6 people
+.ULE
+
+.HnS 1
+Ingredients
+.HnE
+
+.ULS
+.LI
+10 large egg yolks
+.LI
+1 can of condensed milk (about 400 g)
+.LI
+1 can of cream (the same volume as the condensed milk)
+.LI
+2 dl water
+.LI
+3 dl sugar
+.LI
+0.5 dl syrup
+.LI
+0.5 dl brown sugar
+.ULE
+
+.HnS 1
+Directions
+.HnE
+
+First, start with the caramel syrup. Pour the water, sugar, syrup, and brown
+sugar into a saucepan and stir it while heating it on the stove. Mix and cook
+until the syrup mix creates a bead when dropped into a cold glass of water.
+While hot, pour the syrup mix into an oven-safe pot or something to later cook
+the flan in.
+
+The next thing is to prepare the flan batter. Start by separating the egg yolks
+from the egg whites. Save the egg whites for another recipe if you like. Place
+the 10 egg yolks in a bucket and break them with a spoon or something to stir
+with. Empty the can of condensed milk into the bucket. Pour some cream into the
+same can up to the rim, and then pour it into the bucket as well. Stir
+everything into a homogeneous mix. When the syrup mix has hardened, the flan
+batter can be poured on top of it.
+
+Now place the oven-safe pot into a larger oven-safe container that can be
+filled with water, surrounding the pot. Place the container into an oven that
+has been preheated to around 100 \(deC for about 2 hours. This is so that the
+bain-marie process creates a gentle heat around the flan and results in uniform
+cooking.
+
+After 2 hours, the flan can be placed at room temperature to cool down, to
+later be stored in a fridge. When the flan is cold, it can be flipped upside
+down on a plate and hopefully slid out of the pot. If not, help it along with
+a knife around the sides.
+
+"Bone Apple Tea"
