This was (again), one of the things I first thought of making from around my french table by Dorie Greenspan. And another that I voted for to make in November. I have a mixed reaction to it… and you’ll see why soon enough. This is really like a country-cousin to a flan. The flavors are good, and I even like the texture (it even tasted good when the cereal was cooling). I liked some others’ idea of switching up the fruit, which I will likely do the next time, but I stuck with the original. I like raisins anyway, but they were a pretty powerful flavor up against the eggs, vanilla and cereal – and of course the caramel. I’ll leave my conclusions for later…
|ok, ready to start
wow, not really very many ingredients
|making the cereal mixture – add the cream of wheat, just as the milk is about to boil|
|adding the sugar and vanilla when it’s thick – setting aside to allow this to cool off for about 15 minutes|
|now it’s time to make the caramel
the sugar and water are just beginning to boil
|fully melted and boiling|
|just beginning to get a bit of color|
|off the heat and into the pan
Dorie suggests heating the pan in the oven first – of course, I needed to move it and forgot! Ouch!!
|now it’s time for the golden raisins and eggs
once fully incorporated, into the pan on top of the caramel it goes!!
|well, um,, I don’t think it’s supposed to look like this – not that big puff on the side!
Dorie says to bake it until it “firms and puffs”, but I don’t think this is what she had in mind
|the cake just out of the oven, not really looking right…|
|ok, let’s admit it – that’s ugly! the dip with the pooling caramel is the “puff” from the other side
that’s not pretty
|the “pretty side” sliced nicely, and really looked a lot like Dorie’s
we’ll just ignore that other side