Flan in Paris in 1973 was $1.25 and I usually had 2 of them for
dessert, as I had just discovered such a delicious desert.

Googling, I found a restaurant in SF that charges $6 now. Wondering
what these little ramequins would cost in NYC, Paris or elsewhere.
Probably still reasonable in Spain?

Dee Dee

Dee Dee wrote:
> Flan in Paris in 1973 was $1.25 and I usually had 2 of them for
> dessert, as I had just discovered such a delicious desert.
>
> Googling, I found a restaurant in SF that charges $6 now. Wondering
> what these little ramequins would cost in NYC, Paris or elsewhere.
> Probably still reasonable in Spain?
>
> Dee Dee
>
Were they bigger in SF? I go to Mexican restaurants and pay probably 4
dollars or so but they're bigger than those small ramiquins (sp?). More
like a large Pyrex brand custard cup size.

On Apr 15, 5:37�pm, Goomba38 > wrote:
> Dee Dee wrote:
> > Flan in Paris in 1973 was $1.25 and I usually had 2 of them for
> > dessert, as I had just discovered such a delicious desert.
>
> > Googling, I found a restaurant in SF that charges $6 now. *Wondering
> > what these little ramequins would cost in NYC, Paris or elsewhere.
> > Probably still reasonable in Spain?
>
> > Dee Dee
>
> Were they bigger in SF? I go to Mexican restaurants and pay probably 4
> dollars or so but they're bigger than those small ramiquins (sp?). More
> like a large Pyrex brand custard cup size.

You can make one at home in a 9" Pyrex pie plate for about $4... share
or eat the entire thing yourself. LOL

http://www.goya.com/english/recipes/...ID=39&langID=0

Sheldon

Sheldon wrote:

> You can make one at home in a 9" Pyrex pie plate for about $4... share
> or eat the entire thing yourself. LOL
>
> http://www.goya.com/english/recipes/...ID=39&langID=0
>
> Sheldon
>
Well of course you *can*...but if you're eating out you'll pay more.
I love Flan. It is one of my favorite desserts out. I have only made it
once or twice though.

On Sun, 15 Apr 2007 18:31:29 -0400, Goomba38 >
wrote:

>Sheldon wrote:
>
>> You can make one at home in a 9" Pyrex pie plate for about $4... share
>> or eat the entire thing yourself. LOL
>>
>> http://www.goya.com/english/recipes/...ID=39&langID=0
>>
>> Sheldon
>>
>Well of course you *can*...but if you're eating out you'll pay more.
>I love Flan. It is one of my favorite desserts out. I have only made it
>once or twice though.

Real leche flan is all egg yolk and no coconut milk.

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sf wrote:
> On Sun, 15 Apr 2007 18:31:29 -0400, Goomba38 >
> wrote:
>
>> Sheldon wrote:
>>
>>> You can make one at home in a 9" Pyrex pie plate for about $4... share
>>> or eat the entire thing yourself. LOL
>>>
>>> http://www.goya.com/english/recipes/...ID=39&langID=0
>>>
>>> Sheldon
>>>
>> Well of course you *can*...but if you're eating out you'll pay more.
>> I love Flan. It is one of my favorite desserts out. I have only made it
>> once or twice though.
>
> Real leche flan is all egg yolk and no coconut milk.
>
I've never had it with coconut milk that I'm aware of? I'm sure Goya is
promoting that recipe because they'll sell more Goya coconut milk. I
suspect coconut milk would provide a recognizable flavor.

sf wrote:
> Goomba38 wrote:
> >Sheldon wrote:
>
> >> You can make one at home in a 9" Pyrex pie plate for about $4... share
> >> or eat the entire thing yourself. LOL
>
> >>http://www.goya.com/english/recipes/...ecipeID=39&lan...
>
> >> Sheldon
>
> >Well of course you *can*...but if you're eating out you'll pay more.
> >I love Flan. It is one of my favorite desserts out. I have only made it
> >once or twice though.
>
> Real leche flan is all egg yolk and no coconut milk.

Ridiculous... that's like saying only vanilla ice cream is real ice
cream (and all other flavors are fakes). Flan is real regardless the
flavor, and there are as many recipes for flan as people who make
flan. Actually the presentation is what makes it "real" flan...
otherwise it can be egg custard served however.

Sheldon

Goomba38 wrote:
> Sheldon wrote:
>
>> You can make one at home in a 9" Pyrex pie plate for about $4... share
>> or eat the entire thing yourself. LOL
>>
>> http://www.goya.com/english/recipes/...ID=39&langID=0
>>
>>
>> Sheldon
>>
> Well of course you *can*...but if you're eating out you'll pay more.
> I love Flan. It is one of my favorite desserts out. I have only made it
> once or twice though.


I love it, too, but the quality is so uneven it always feels like a crap
shoot. Sometimes it tastes/feels like milk thickened with cornstarch.
Sometimes it's a smooth, silky custard under the caramel sauce. My
son-in-law says creme brulee is better. Not on your life!

gloria p

Puester wrote:

> > Well of course you *can*...but if you're eating out you'll pay more.
> > I love Flan. It is one of my favorite desserts out. I have only made it
> > once or twice though.
>
> I love it, too, but the quality is so uneven it always feels like a crap
> shoot. Sometimes it tastes/feels like milk thickened with cornstarch.
> Sometimes it's a smooth, silky custard under the caramel sauce. My
> son-in-law says creme brulee is better. Not on your life!


I have had good luck with flan - creme caramel, bit in restaurants and at
home. It was often the dessert or one of the dessert choices in 3 course
menu lunches and dinners in France. I make it frequently at home. It is a
snap to make. Heat up the oven and some water. Melt some white sugar in a
pan, strring it until it melts and turns straw coloured, then add a bit of
water and pour it into the bottom of the ramekins. Put some milk, sugar,
egg and vanilla extract into the blender, whiz it and pour it into the
bowls, set them in a pan, pour some hot water into the pan and stick it in
the oven.

It's cheap, easy and delicious, and it makes an impressive dish when the
dark tops and sauce when inverted onto a plate.


I don't know about being better than a Creme Brulee. I have had some pretty
good Creme Brulee over the year. I will agree that a good flan is better
than a bad CB.

On Sun, 15 Apr 2007 17:37:17 -0400, Goomba38 >
wrote:

>Were they bigger in SF? I go to Mexican restaurants and pay probably 4
>dollars or so but they're bigger than those small ramiquins (sp?). More
>like a large Pyrex brand custard cup size.

You'll find creme brulee at most middle to upper priced restaurants.
Flan is usually an "ethnic" dish. What was the website, Dee?
Admittedly, I didn't search very long but I found flan for $3 at

El Delfin
3066 24th street

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sf wrote:
> On Sun, 15 Apr 2007 17:37:17 -0400, Goomba38 >
> wrote:
>
>> Were they bigger in SF? I go to Mexican restaurants and pay probably 4
>> dollars or so but they're bigger than those small ramiquins (sp?). More
>> like a large Pyrex brand custard cup size.
>
> You'll find creme brulee at most middle to upper priced restaurants.
> Flan is usually an "ethnic" dish. What was the website, Dee?
> Admittedly, I didn't search very long but I found flan for $3 at


Creme brulee isn't the same as flan/creme caramel. I love creme brulee
too though!!

On Sun, 15 Apr 2007 18:57:06 -0400, Goomba38 >
wrote:

>sf wrote:
>> On Sun, 15 Apr 2007 17:37:17 -0400, Goomba38 >
>> wrote:
>>
>>> Were they bigger in SF? I go to Mexican restaurants and pay probably 4
>>> dollars or so but they're bigger than those small ramiquins (sp?). More
>>> like a large Pyrex brand custard cup size.
>>
>> You'll find creme brulee at most middle to upper priced restaurants.
>> Flan is usually an "ethnic" dish. What was the website, Dee?
>> Admittedly, I didn't search very long but I found flan for $3 at
>
>
>Creme brulee isn't the same as flan/creme caramel. I love creme brulee
>too though!!

I know, goomba.... but what else would be so expensive? Not flan.


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On Apr 15, 3:57 pm, Goomba38 > wrote:
> sf wrote:
> > On Sun, 15 Apr 2007 17:37:17 -0400, Goomba38 >
> > wrote:
>
> >> Were they bigger in SF? I go to Mexican restaurants and pay probably 4
> >> dollars or so but they're bigger than those small ramiquins (sp?). More
> >> like a large Pyrex brand custard cup size.
>
> > You'll find creme brulee at most middle to upper priced restaurants.
> > Flan is usually an "ethnic" dish. What was the website, Dee?
> > Admittedly, I didn't search very long but I found flan for $3 at
>
> Creme brulee isn't the same as flan/creme caramel. I love creme brulee
> too though!!

The custard mixes are the same- how it's put together makes the
difference.

On Apr 16, 1:09 pm, "merryb" > wrote:
> On Apr 15, 3:57 pm, Goomba38 > wrote:
>
>
> The custard mixes are the same- how it's put together makes the
> difference.

I tried the Goya (I believe it was that brand) flan -- oh, my, did I
have heartburn.

merryb wrote:
>
>
> >
> > Creme brulee isn't the same as flan/creme caramel. I love creme brulee
> > too though!!
>
> The custard mixes are the same- how it's put together makes the
> difference.

Similar, not the same. Creme Caramel uses milk and whole eggs. Creme Brulee
uses cream and egg yolks, and lot more of them. My recipe fore Creme
Caramel calls for 2 cups milk and two eggs, while Creme Brulee is more like
2 cups heavy cream and 8 yolks.

On Apr 15, 6:48 pm, sf wrote:
> On Sun, 15 Apr 2007 17:37:17 -0400, Goomba38 >
> wrote:
>
> >Were they bigger in SF? I go to Mexican restaurants and pay probably 4
> >dollars or so but they're bigger than those small ramiquins (sp?). More
> >like a large Pyrex brand custard cup size.
>
> You'll find creme brulee at most middle to upper priced restaurants.
> Flan is usually an "ethnic" dish. What was the website, Dee?
> Admittedly, I didn't search very long but I found flan for $3 at
>
> El Delfin
> 3066 24th street
>
> --
> See return address to reply by email

http://www.inetours.com/Pages/Dining_Archive/Metro.html
Desserts include creme brulee, tarte tatin, chocolate cherry walnut
cake, kiwi flan. All are scrumptious, if expensive at $6.00.

On 15 Apr 2007 19:30:54 -0700, "Dee Dee" > wrote:

>http://www.inetours.com/Pages/Dining_Archive/Metro.html
>Desserts include creme brulee, tarte tatin, chocolate cherry walnut
>cake, kiwi flan. All are scrumptious, if expensive at $6.00.


Thanks, I haven't eaten there. Looks like their menu changes often,
so don't count on having flan. http://www.metrocafesf.net/index.html

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Dee Dee wrote:
> Flan in Paris in 1973 was $1.25 and I usually had 2 of them for
> dessert, as I had just discovered such a delicious desert.
>
> Googling, I found a restaurant in SF that charges $6 now. Wondering
> what these little ramequins would cost in NYC, Paris or elsewhere.
> Probably still reasonable in Spain?
>
> Dee Dee
>


1973? That was about 5 inflationary cycles ago.
Restaurant desserts, even awful ones, seem to be
running $6-15 in today's world.

If you haven't been to Europe lately, prepare for
sticker shock. Europeans come to the U.S. to shop
now and they find most things "SO CHEAP!!!" here.

gloria p

"Dee Dee" > wrote in message
ups.com...
> Flan in Paris in 1973 was $1.25 and I usually had 2 of them for
> dessert, as I had just discovered such a delicious desert.
>
> Googling, I found a restaurant in SF that charges $6 now. Wondering
> what these little ramequins would cost in NYC, Paris or elsewhere.
> Probably still reasonable in Spain?
>

According to the inflation calculator, that 1.25 is now equal to 4.94. If
you are specific to Paris, the Euro is at an all time high so it would cost
you about 6.61USD in Paris.

On Apr 15, 9:51 pm, "Edwin Pawlowski" > wrote:
> "Dee Dee" > wrote in message
>
> ups.com...
>
> > Flan in Paris in 1973 was $1.25 and I usually had 2 of them for
> > dessert, as I had just discovered such a delicious desert.
>
>
> According to the inflation calculator, that 1.25 is now equal to 4.94. If
> you are specific to Paris, the Euro is at an all time high so it would cost
> you about 6.61USD in Paris.

That sounds right to me. About the price of a cafe au lait?
Dee Dee