This month's Forever Nigella is hosted by Soul Curry, a lovely blog I only discovered recently. Arthi's photos are gorgeous and the blog is beautifully written so it's one I really love reading (and check out her strawberry shaped macarons, how cute are these?!).
Anyway the theme is Iced Dreams, which suited me just fine as Nigella has lots of recipes for desserts that are meant to be served cold. The only problem was choosing just one. I flicked past ice creams and mousses and settled on one of my all-time favourite desserts which for some reason I haven't made in a really long time.
Flan!
Or, depending where you're from, creme caramel. But I've studied Spanish on and off for years and been to Spain lots of times, so in my mind it's definitely flan, and that's what Nigella calls it in her recipe.
Normally you'd make a kind of custard, but in her book Express, Nigella has a much quicker and easier way. You boil up a bit of caramel as normal, but for the custardy bit you just whisk together a tin of condensed milk, a tin of evaporated milk, some eggs and some vanilla, and bake it in a bain marie. I have to admit I overcooked this very slightly so it's not quite as wobbly as I'd like! But it's still delicious and this is definitely a recipe I'll be going back to again and again, I only wish I'd discovered it sooner!
Thanks to Arthi for hosting and Sarah of Maison Cupcake :)
Anyway the theme is Iced Dreams, which suited me just fine as Nigella has lots of recipes for desserts that are meant to be served cold. The only problem was choosing just one. I flicked past ice creams and mousses and settled on one of my all-time favourite desserts which for some reason I haven't made in a really long time.
Flan!
Or, depending where you're from, creme caramel. But I've studied Spanish on and off for years and been to Spain lots of times, so in my mind it's definitely flan, and that's what Nigella calls it in her recipe.
Normally you'd make a kind of custard, but in her book Express, Nigella has a much quicker and easier way. You boil up a bit of caramel as normal, but for the custardy bit you just whisk together a tin of condensed milk, a tin of evaporated milk, some eggs and some vanilla, and bake it in a bain marie. I have to admit I overcooked this very slightly so it's not quite as wobbly as I'd like! But it's still delicious and this is definitely a recipe I'll be going back to again and again, I only wish I'd discovered it sooner!
Thanks to Arthi for hosting and Sarah of Maison Cupcake :)
Absolutely Stunning Aveen and gr8 clicks!
ReplyDeleteHooray for Nigella and her natty shortcuts! It looks absolutely delicious!
ReplyDeleteIt's just the iced pudding I need, it looks soooo yummy!
ReplyDeleteyour photography (and cooking) remains sublime... I love it!
ReplyDeleteThanks guys!
ReplyDeleteDom, you're always so lovely about my photos, I'm certainly no expert but I submitted the second photo (of the little wedge of flan) to Tastespotting and Foodgawker today and they both accepted it!! To say I'm pleased is a big understatement :)
Lovely stuff. I'm very fond of recipes that cheat like that and I'm especially fond of wobbly food.
ReplyDeleteThat looks amazing, I've never made a flan before so thank you for highlighting this one to me.
ReplyDeleteWow! what a brilliant sounding recipe, and deceivingly simple! It looks so very impressive, and your photos are just divine! Definitely going to check this one out :)
ReplyDeleteOne of my favourite desserts! Thanks for taking part in this month's Forever Nigella!
ReplyDeleteThat looks so tempting! This is one of the few recipes from NE I haven't tried yet. I have it in my head I don't like flan but I think I've been put off by some very bad packet mix versions of the 1980's! However your pictures look very good and it's compelling me to try it :-)
ReplyDeleteWhoa! That's the most appetizing looking creme caramel/flan I think I've ever seen. I am not typically a fan of the stuff, but this looks just luscious. Beautiful photos!
ReplyDeleteThis looks delicious, definitely one I'm going to try. Great photo too.
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