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 Lori Lynn,
This is a most clever way to form a flan! Flan is such a luscious dessert, and yours is no exception. I only wish I could try a mouthful (or two) right now. Plus, doesn’t it make you feel healthier knowing that it’s high in calcium and Vitamin D too? 🙂
Thank you for a delicious submission.
Cheers,
Susan
This is so cute! I like the way you showed us how the flan comes out of its container. Very nice.
My husband and I are the best Flan customers ever! I’ll have to send him there next time he goes up to San Pedro..this looks yummy!