Friday, March 18, 2011

My New Pot

I've been thinking about making some flan so when Cristina Potter who writes the wonderful Mexico Cooks! blog put up her recipe for a coconut and orange flan, that really made me want to make not just any flan, but her flan. Cristina writes that you do not have to use a flanera like the pan above that has a cover that you can clamp down but I felt like I wanted to be authentic. I wanted a flanera.

I've been looking for one and finally found one this week at Soriana. Now I just have to find the cream of coconut and a little fresh coconut to grate over the top. Hopefully before too long I'll be posting a picture of my Coconut and Orange Flan.


Gloria said...

Oooh how exciting! I've never heard of a Flanera and I love that name. May I please have some FLAN? Thank you very much. I'd love to see it once you make it. Thanks for sharing. Have a great weekend.

Jonna said...

I finally got my flanera as well and hopefully will be trying that very same recipe shortly.

I love new kitchen toys.

Sam and Bob said...

Maybe La Europea has Cream of Coconut.

Mexico Cooks! said...

You go, girls. Be sure to post photos when you make your flanes!

Cynthia said...

I may have to google this flanera and see what you do with thing. I've never seen or heard of one!

Soriana, huh?

Steve Cotton said...

I may even try it -- but without the coconut.

Billie said...

Gloria, I'll send you some internet flan just as soon as I make it.

Jonna, Good luck to both of us.

Sam, I think I will be able to find Cream of coconut at Bonanza but it not I'll check La Europea.

Cristina, Oooo...I love that word, flanes.

Cynthia, you make flan in it but maybe Cristina can tell us if it has other uses.

Steve, without the raw coconut or without the cream of coconut or without both of them? I take it you are not a coconut fan. LOL

Nancy said...

I've seen those in the stores here and thought they were little lunch kits! Ha!

Here in Mazatlan we have a clear winner for flan, so no one really makes their own.

I look forward to your results!

Cynthia said...

I made flan.....once. It was the sugar part that I found tricky. I think mine was a little too dark, but when I look at that recipe, it appears about the same color. I guess how you cook the sugar really can change the taste and I wasn't so happy with mine.

Remember the flan at Azafran? (sp???) I loved it. I think it was slightly coffee flavored.

I bet I could find one here at Fiesta or just wait until I am back in San Miguel.

Very interesting little pan!

alcuban said...

Billie: I pit Stew's lavender flan against your coconut orange creation any day. Do you accept the challenge?


Alfredo said...


I send you a recipe for a Natilla or flan of orange. It is delicious although I think the one you want to make souds really good too.

Natilla o Flan de Naranja.

For the caramel:

2 cups of sugar
1/2 cup of water

Place in a pot over high heat until golden brown but not too brown. It will be bitter if you do so. (I use a porcelain mold) and cover it with the caramel.

For the filling:

zest of two oranges
3 cups of milk
1/2 cup of sugar
6 whole eggs

Mix the eggs and the sugar in a bowl. Place half the milk in the egg mixture. Add the rest of milk to a pot and add the orange zest to it.

Let boil and pour back into the egg mixture mixing constantly while doing so. Strain the mixture to get rid of all unwanted egg "ombligos" and place over prepared mold.

Bake in an orbit bath at 300 degrees F for about 45 minutes or until inserting a toothpick, it comes out clean.

If you want a vanilla "Natilla", substitute orange zest with a couple of teaspoos of "La Vencedora", (the best vanilla in the world I think).

¡Buen provecho!

Shirley Gonzalez-Day said...

I've never even heard of a Flanera and I have been making flan my entire life. What makes it so special? How was the flan? What have I been missing?

Anonymous said...

Hello all...if you haven't read the article on Mexico Cooks! about this flan, I invite you to read it.

The flanera helps the flan to cook properly and evenly and, when the flan is turned out onto the serving platter, to maintain an even height of about 2.5". The photo at the end of the Mexico Cooks! article gives a suggestion for decorating the flan for serving.

If you do use a flanera, be sure that the little curved thingamajig sticks up through the clasp when you close it. Holding that thing with one hand (and the side of the flanera with the other) helps you balance the liquid flan mixture on the way to the oven.

Have fun cooking--and eating!--this absolutely spectacularly good flan.


Billie said...

Nancy, there was a restaurant here that had a flan that I liked a lot. But I guess they changed cooks and the last time we were there the flan was good but not like before.

Al, you are going to have to give me time to try the recipe before I can accept a flan challenge.

Alfredo, I'll try your recipe. Thanks for sending it.

Shirley, you don't have to use the flanera to make a good flan but I wanted one. I haven't tried the recipe yet but when I do I'll post a blog entry about it.

Cristina, thanks for the expanded explanation on making flan in a flanera.

Sonia said...

i need to buy a flannera where can i get one like this one?

Billie said...

Sonia, try your super market/grocery store if you are in Mexico.