You may recall a post back in January about Cha Gio or Vietnamese Spring Rolls at the darling little Nam’s Red Door Restaurant?
Well this time, we took the food, including dessert, to go.
Caramel custard became part of Vietnamese cuisine through the French colonization of Vietnam. The Vietnamese way is to steam the custard as opposed to the French method of cooking in a bain-marie. Delicious, very light with a silky texture.
Take Out Container: Isn’t this a clever recycling use of soda cans?
Ăn nào! Bon appétit !
With its high calcium content, I am submitting this Flan to Food Blogga’s Beautiful Bones Event for Osteoporosis Awareness. Thanks Susan!
The FDA states that calcium intake is critical, but calcium alone can’t build bones. Vitamin D is needed to help the body absorb calcium. The skin produces vitamin D in sunlight. In addition to attention to diet, exercise is important in treatment and prevention of osteoporosis as well.
For your consideration:
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Hi Lisa- and doesn’t that take-out container make such whimsical service-ware? I am thinking about serving my mascarpone sorbet in them…
Ha ha ha. Great preventative treatment regime, Lori Lynn! Sunshiny walks and flan. Love the takeout container.
Hi Laurie – I hope you do send your husband to Nam’s!
Hi Simona – isn’t that clever?
Hi Susan – Happy Bone Health!
Hi Amy – ooh! Vietnamese pate with mayo and cilantro!
I bought the china in Little Saigon, Westminster, CA.
Hi Marie – hubby is a flan man, that’s cute!
Hi Giz – I wish you would write a comedy routine about it!
I could write a whole comedy routine about flan in a 7 up container…can you just imagine the conversation between a customer and the “flan man”…
Actually, I think I’m tired and getting insane so I’ll go to bed now.