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Rita Reyes

Hello your Cuban bread pudding looks delish
Where can I get Dominican vanilla? Never heard of it I live in south Florida – just bought the flanera from your link – thank you
Will you be posting an instapot kugel recipe soon?

drlanaperez

You could probably find Dominican vanilla at Sedanos. If not you can use regular vanilla or a high quality vanilla. I just like the Dominican vanilla because it’s half the price of pure canola and I think just as flavorful. I tried a kugel recipe converted from my grandmother’s recipe but I didn’t like the texture as much as when I bake it. I will be posting that one soon. I’m going to keep playing around with the ip kugel until I get it right. Thank you so much for your feedback!

Beth

One vanilla i absolutely love is found near the taco isle is Molina vanilla its ver inexpensive and the flavor is amazing! Its what i call the in-between for imitation and pure vanilla extract cost and flavor wise. Its only 1.48 for a 8.3 ounce bottle.

Laraine Spalten

Great recipe. Tastes great. One problem we had though. The Caramel hardened and some of it stuck to the Flan pan. When we turned the pan over with plate underneath, it did come out of the pan easily, but about a 1/4 of an inch of caramel was left in the pan, hardened, like you’d get on top of a Candy Apple? Did that mean the caramel was cooked too long? Was unsure of when to stir it and waited until the edges started to liquefy. Only then did I see the sugar underneath was liquefied already. I did use… Read more »

drlanaperez

Thank you so much for feedback and I’m so glad you liked it. Caramel is a tricky thing. At about 300 degrees it gets to what they call the “hard crack” stage. I don’t use a candy thermometer in my recipes because most people don’t have one, but it the sugar gets to brown and too hot, it will reach that stage and then you get a hard candy type topping. But you bring up a good point and I think maybe I’ll add a sugar color chart to show when is just the right stage. I will also maybe… Read more »

Marilyn Coward

I love so many of your recipes. I wish they save them to my recipe app AnyList. But I copy and pasy my favorites.

drlanaperez

I can’t thank you enough for sharing that with me. It really makes my heart happy. My whole blog and all my recipes are just my way to keep a tie to my family and when other people love then too it just I’d do wonderful. I will say I’m terrible at web design so I haven’t figured out how to make the pages easier to save and print. But im working on it. Thank you again!

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