SC - Almond Milk flan from Scully
Michael F. Gunter
michael.gunter at fnc.fujitsu.com
Fri Jun 2 06:59:28 PDT 2000
> From: Nick Sasso <grizly_nick at hotmail.com>
> Reply-To: grizly_nick at hotmail.com
> Organization: Knaves of Grain
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> Subject: Re: SC - Almond Milk flan from Scully
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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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