The recipe I created was leche asada, a Chilean flan found from this website:
Lacey Meek
Leche Asada, Chile
Ingredients (los ingredientes):
1 cup
granulated white sugar 1
taza azucar blanco
7
eggs 7
huevos
2
liters milk 2
litros de leche
½
teaspoon cinnamon ½
cucharadita canela
½
teaspoon nutmeg ½
cucharadita nuez moscada
½
teaspoon vanilla ½
cucharadita vainilla
Pre-heat oven to 350 degrees
Precalienta el
horno a 350 grados Fahrenheit
Step 1:
Start by cracking 6-8 eggs go in a small mixing bowl. Add 1-cup of white sugar and beat until well-mixed and frothy.
Start by cracking 6-8 eggs go in a small mixing bowl. Add 1-cup of white sugar and beat until well-mixed and frothy.
·
Casca 6 a 8 huevos en un tazón pequeño. Añade una
taza de azúcar blanco y bate hasta ser bien mezclado espumoso.
Step 2:
In a large mixing bowl, combine the following (leaving enough space for the egg mixture): 2 liters of milk (just over 2 quarts,) ½ teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon vanilla.
In a large mixing bowl, combine the following (leaving enough space for the egg mixture): 2 liters of milk (just over 2 quarts,) ½ teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon vanilla.
· En un tazón grande, mezcla lo siquiente (dejando espacio
suficiente para la mezcla de huevos): 2 litros de leche (justo más de 2
cuartos), ½ cucharadita de canela, ½ cucharadita de nuez moscada, y ½
cucharadita de vainilla.
Step 3:
Cover the bottom of a 9x13” baking pan with approximately ½ cup of sugar. Place the pan on your stove-top and heat the mixture. Stir often until it gradually begins to ‘caramelize.’ It is sometimes necessary to add a bit of water, a tablespoon at a time, in order to keep the sugar boiling.
Cover the bottom of a 9x13” baking pan with approximately ½ cup of sugar. Place the pan on your stove-top and heat the mixture. Stir often until it gradually begins to ‘caramelize.’ It is sometimes necessary to add a bit of water, a tablespoon at a time, in order to keep the sugar boiling.
· Tapa el fondo de un molde para hornear de 9”x13” con
aproximadamente ½ taza de azúcar. Pon el
molde para hornear en la cocina y calienta la mezcla. Revuelve a menudo hasta que gradualmente
comienza a caramelizar. A veces es
necesario añadir un poco de agua, un cucharón a
la vez para manlener hirviendo el azúcar.
Step 4:
Once the bottom of the pan is filled
with caramelized sauce, remove it from heat.
Combine egg mixture with the milk mixture until they are well
mixed. Finally, pour the egg and milk
mixture over the caramel sauce and bake
it in the oven for at least a half an hour (until the top is brown and
has lost its sheen.)
· Una vez el fondo del molde para
hornear está lleno con salsa caramelizada, quita del calor. Mezcla la mezcla de huevos con la mezcla de
leche hasta que ellos están bien mezclados.
Finalmente, vierte la mezcla de huevos y leche encima de la salsa de
caramelo y hornea en el horno por lo menos media hora (hasta que la parte
encima está café y no tiene lustre.)
The ode, thankfully, wasn't that difficult for me because I'd take a small section, and then translate it. This process wasn't nearly as hard as writing an artist statement, for example, in Spanish. Actually cooking the recipe, however, was somewhat scary. This was because no one in my family had ever had flan, let alone cooked it. So none of us knew what we were doing, and I was trying to carmalize sugar without burning it, but it was sticking to the pan when cooled. We honestly thought that that would be the end of the pan. Eventually we did get the sugar where we wanted it and combined the ingredients before putting them in the oven. then of course, after twice the baking time, our flan was still too luiquidy but we figured maybe it would set up overnight. Boy were we wrong. However, in the end, the flan still tasted decent which was the biggest concern after this adventure. this was a project that I really enjoyed and I would gladly repeat it again in the future.
Ode to Cinnamon, by Lacey Meek
Lightly sweet,
you burst upon my tongue.
A bitter explosion,
and the taste of the desert
call, whisper to me.
A heavenly cloak
encompassing
what once was plain,
earthen stardust
sets a fire to my lips.
Dragon fire.
A rusted dust,
the scent of hope,
conjuring dreams of
flickering embers
on a cold winter night.
Elemental
earthy
light
brilliant,
a candle in the dark.
You are cinnamon,
the burning desire
of a hopeless people.
Oda a la Canela, por Lacey
Meek
Ligeramente Dulce
tú revientas en mi lengua.
Una explosión amargo,
y el sabor del desierto
lama, susurra a mí.
Una capa celestial
abarcando
lo que fue sencillo,
polvo de estrellas terrenal
enciende un fuego a mis labios.
Fuego del dragón.
Un polvo aherrumbrado,
la fragancia de esperanza,
haciendo sueños de
brasas parpadeando
en una fría noche del invierno.
Elemental
a tierra
luz
brillante,
una vela en la oscuridad.
Tú eres canela,
el deseo ardiente
de personas desesperadas.
The ode, thankfully, wasn't that difficult for me because I'd take a small section, and then translate it. This process wasn't nearly as hard as writing an artist statement, for example, in Spanish. Actually cooking the recipe, however, was somewhat scary. This was because no one in my family had ever had flan, let alone cooked it. So none of us knew what we were doing, and I was trying to carmalize sugar without burning it, but it was sticking to the pan when cooled. We honestly thought that that would be the end of the pan. Eventually we did get the sugar where we wanted it and combined the ingredients before putting them in the oven. then of course, after twice the baking time, our flan was still too luiquidy but we figured maybe it would set up overnight. Boy were we wrong. However, in the end, the flan still tasted decent which was the biggest concern after this adventure. this was a project that I really enjoyed and I would gladly repeat it again in the future.
