SC - Anasazi beans

[Decker, Terry D.]

> From: Nick Sasso <grizly_nick at hotmail.com>
> Reply-To: grizly_nick at hotmail.com
> Organization: Knaves of Grain
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> To: sca-cooks at ansteorra.org
> Subject: Re: SC - Almond Milk flan from Scully
> References: <e4.589797f.26646147 at aol.com>
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> Most thickeners reach full thickening only after reaching a boil, if
> that helps.  I'm not saying it is required in this as it may scorch, but
> it is worth 2 cents anyway.
>
> niccolo (more a sauce man than a confectioner)
>
> Seton1355 at aol.com wrote:
> >
> >  >Today I was moved to make Almond Milk Flan ........Did you keep the milk &
> > flour mixture at a low simmer?
> >
> >  Probably not as well as I should have,  This will be something to improve
> > upon next time.
> >
> >  >>>>When you taste the mixture and say:  "EEeeeewwww!  Too much saffron!"
> >  actually,  a nice yellow color is the right amount.
> >
> >  Actually the color and taste came out fine.  But thanks for the guideline!
> >
> > Phillipa
> >   >>
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