Thursday, February 11, 2010


I looked up a noun in the dictionary today...

Self-control: the control of one's emotions, desires or actions by one's own will

...and I was disheartened. I was hoping it would read more like...

Self-control: the permission to eat everything in sight

...but it didn't. So I think I'm going to contact The Free Dictionary and ask them to amend it...

Self-control: the control of a non-pregnant person's emotions, desires or actions by one's own non-pregnant will...if you're pregnant, this does not apply and you have the permission to eat everything in sight as self-control isn't humanly possible for someone in your condition

Wow. That feels good. Now I just need to get Danielle over here and whip up the craving of the day...

Beachside Coconut Flan

1 cup sugar
1 cup sweetened condensed milk
1 cup water
2 eggs
1 1/3 cups unsweetened dried and shredded coconut

In a saucepan heat sugar over medium-low heat until it achieves caramel consistency. You may need to tilt the saucepan as the sugar starts to dissolve. Once it has melted, decide how dark/strong you want the caramel. The lighter the color, lighter the flavor. But be careful because it it gets too dark it can burn and taste bitter. Remove from the heat and pour onto the bottom of a flan/round tube mold or into 10 individual custard cups. Do so quickly, since caramel hardens fast.

Oh. Don't touch the scalding caramel. It burns. Like, a lot. Just ask Danielle...

"Stupid caramel."

We Tarts like to ignore our instincts. Keeps us fresh. Besides, battle wounds are cool.

Preheat oven to 360 degrees.
Place sweetened condensed milk, 1 cup water, eggs and coconut in the blender and purée the mixture for 1 minute or so. Pour mixture on top of the hardened caramel in the mold or individual molds.

Place the molds in an already hot water bath (a baking dish already filled with hot water) which should come up to at least half the height of the molds, and then place in the oven.

Remove once flan has set and top has achieved a nice golden to brown tan*, about 35 to 40 minutes. Let them cool and serve or cover and refrigerate. They will keep in the refrigerator for a week.

*Our tops weren't golden brown. Oh well.

To unmold, remove them from the refrigerator at least 10 minutes before serving, so the caramel will soften. Run the tip of a knife around the flan and turn onto a plate.

Tap, tap, tap...and wallah!

Now, put your head down, elbows out and thrust your way to the front of the line. Go, go, go!

Crap! Danielle beat me.

Wow. Slow down, Danielle. Exert some self-control. Jeez.

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