Yesterday I made two dishes of flan: one, traditional with caramelized sugar, and the other using some leftover butter, brown sugar, cinnamon, and apple juices from an apple coffee cake I made last week. The traditional flan was really wonderful — delicately flavored, beautiful to look at with the traditional caramelized sugar dripping down the sides. The other one wasn’t so beautiful to look at. The butter rose through the flan and made it look funny in the dish, and the brown sugar and cinnamon weren’t nearly as lovely as the caramelized sugar. We weren’t sure how it would taste, especially since it had to cook an extra 15 minutes, for some reason. Would it be rubbery? Weird? Wrong?
No, no, and emphatically, no. It was simply wonderful. I think I’ve gained 5 pounds this weekend, the food has all been so good:
See, it didn’t really look all that good in the dish. Kind of weird.
But check it out, a serving of this yummy appley cinnamony flan:
