Flan A Golden Treat

Flan is one of those desserts that when it turns out well, it is truly a masterpiece.It all depends how it comes out of it's mold.Like any upside down dessert , the best part is when you flip it and see a bronzy cap of caramel.It's what makes this traditional custard so special , the deliciously browned top . David Tanis wrote of his experiences making it in his City Kitchen column. In yesterday's New York Times Dining section.Flan is a traditionally Spanish dessert although the French have more or less the same dessert called creme caramel or creme renversee.On it's own, flan is an easily made custard, perfect for neophytes new to custard making.It is cooked blend of just milk sugar and eggs, left to set.Creating the caramel top is a little bit trickier.It has to be made before the custard and then first spooned into the mold.It should be a deep rich brown color and will continue cooking even after leaving the burner.Just remember,Mr.Tanis warns,that caramel can be very hot and can cause burns if it.s spilled.Be careful when spooning it into the individual molds.Make the flan hours later and then leave it in the fridge for two to three hours to firm up. Most flans have an eggy taste which is pleasant enough.Mr.Tanis amps it up by adding blood orange juice and zest.The fruit imparts a delicate ,exotic flavor ,reminiscent of Iberian orange groves.He also adds non traditional spices such as coriander, cardamon and fennel seeds.These aromatic herbs perfume it, perhaps a nod to the spice markets across the Straits of Gibralter in Morocco.You can do your own variations with either a drop of vanilla, or better yet,coffee or chocolate.Flan can also benefit from rosemary or even bay leaf. The Internet has some interesting flan recipes and ideas too.There are pumpkin,buterscotch and coconut laced flans. Just don't pick an ingredient that will overpower the caramel.It really is the star of the shoe. Flan is a delicious finish to a meal.There's something wonderful about the marriage of custard and topping.This blend is what makes this light egg custard deep and complex.

A Hot Curry For A Cold Night

These are the nights for a fiery curry to warm us up after a chilly day out. It's like a quick vacation to a warmer climate where there are fragrant spices wafting through the air,It melds the familiar and exotic into a tasty dish that anyone will like. Not only that it;s an escape from the all too usual stews and chilis usually made around this time of year.

Curry was the topic of  David Tanis's City Kitchen column in yesterday's New York Times Dining section. He creates a lamb curry that anyone from chef to novice can easily make.It's marinated lamb chunks  that have been flavored with garlic, tumeric, and cumin along with cayenne for heat. The spices should be ground with a microplane so their full flavor can be appreciated. The mixture is then browned in the traditional  Indian butter ghee in a Dutch oven. Onions are also  added for some sweetness  as is a ground cinnamon stick.

Mr.Tannis suggests a carrot  raita as a side dish. This is a traditional Indian yogurt full of more rich spices and a blend of flavors. Raita calls for mustard seeds that have been heated in hot oil until they pop.  Garlic and  cumin are also added along with the grated carrots , fresh mint , chives and cilantro. For a cooler version to counteract the curry's fire  try a simple cucumber based one that is devoid of the spices but imparts a clean , refreshing taste. Another authentic touch is adding basmati rice or Indian bread such as naan to scoop up the curry.

A lamb curry is a different spin on the traditional winter dishes such as stew and chili. Its' spices and flavors evoke  warmer climes and bright colors a, contrast to the season's drab landscape. It has a different kind of heat that perfect for these chill winter nights.