Flan

Jell-O Flan (Eggless)

Today's entry is not a recipe, but a product review. Jell-O has a flan mix that is so easy and so good it's insane! Until I find a recipe for flan that I'm content with and tastes like authentic flan, I think this product suffices!

It's the perfect combination and balance of easy, cheap and delicious! The best part is that it's eggless so for anyone who is a strict vegetarian or has egg allergies--this is for you!

For a little background on flan...you can get the history below this video, or speed up to around 1:10 on the video below to a definition that sounds just about right to me--"it's a delicious custard"--and Becki Newton's reaction sums up my sentiments pretty well! Note in the video, it's pronounced FLAHN.

I always thought flan was conceived in Mexico, but turns out it was popular in the Roman Empire and the caramel custard found it's way to Spain. Christopher Columbus actually brought the delicious dessert to the Americas! The word Flan comes from the Latin word "flado" (translates to flat cake) which later became flaon in French.


Now, the recipe for this flan is pretty much on the box. However, I have experimented with the instructions by replacing whole milk with other supplements (evaporated milk, condensed milk, skim milk) and found the following:

• Evaporated Milk in place of whole milk produces a creamier flan. I prefer using evaporated in place of whole milk.
  
• Condensed milk is disastrous! The Jell-O does not set right and ends up like pudding with little sand granules.
  
• Skim milk works just as well, but it's not as firm
  

Because this is a recipe you refrigerate, you can put flan in a mold of your choice and place it on a plate with ease before serving.

Jell-O Trifle

Another deviation from baking, and another form of trifle. I don't want to call it my creation because I'm sure someone out there has made something like this.

What's a post without a little history lesson? Jell-O was created by Pearle Wait, a carpenter in LeRoy, in 1897, when he was making a cough remedy and laxative tea in his home. He experimented with gelatine and came up with the fruit flavored dessert we all know and love, which his Wife, May, named Jell-O. He then sold the rights to this presently flourishing business for $450!

The first four Jell-O flavors were orange, lemon, strawberry, and raspberry; lime was introduced in 1930 and there was no turning back since with creations of new flavors and products!

And, just for your reference--fruits that float in Jell-O include fresh fruits such as apples, bananas, orange and grapefruit sections; sliced peaches, pears and strawberries; and fruit packed in light syrup. Fruits that sink--seedless grapes; fruits in heavy syrup such as apricots, cherries, fruit cocktail peaches, pears and pineapple.

Returning back to the recipe at hand, I named this Jell-O Trifle because of it's layers. I gotta say, it's a lot of fun to make and looks delicious and you can make it in any flavor you want! I made orange--rest assured no beef pea's in this one ;-). What? You don't know what I'm talking about? Then you must watch this:


In a nutshell, it's one layer of jell-o, a layer of jell-o with whip cream, a layer of fresh fruit (preferably the same as the jell-o or one that compliments the jello) and a layer of whip cream. It's hard for me to quantify the amount of each ingredient because this is really a recipe that varies by the person who prepares it.

Ingredients:
Orange Jell-O
Whip Cream
Canned Oranges

Equipment: Trifle Dish 1 Medium Bowl

Directions:
1. Prepare Orange Jell-O as per instructions on the box.
2. Pour Jell-O into trifle dish and refrigerate.
3. Drain and wash canned orange slices. The whip cream and Jell-O provide enough sweet taste so make sure the syrup cocktail is not on the oranges!
4. Set aside the perfect shaped orange slices for garnishing at the end.
5. Split orange slices in half and fold into the whip cream. Refrigerate until Jell-O is set.
6. Once the Jello-O is set, lightly place the whip cream mixture on top of the Jell-O evenly.
7. Add a thin layer of plain whip cream for aesthetic purposes and garnish with orange slices.

* I made the Jell-O and the cool whip mixture the night before and refrigerated both. The next day, I layered and garnished the dish. The cool whip mixture does not need to be made in advance.

Just to leave this post on an interesting note, in 1993, it was confirmed with a bowl of Lime Jello-) and an EEG machine that a bowl of wiggly Jello-O has brain waves identical to those of adult men and women. Bon Appetit...or not.