Flan pâtissier - Update Coriolistic Anachronisms - A Vancouver Blog

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Mar 5
   Vintage! This is a random post. The year was 2008...

Sometimes, I talk too much. « Talk » as in « write », I mean. Learning to shut up (the keyboard) is my number two goal in life - number one being to master my hatred of ticks, of course. So I will try to shut up now, and ask you not to read but just to look. The pictures speak for themselves and the context has been blogged about very thoroughly on 66 Square Feet. Long, beautiful beaches, some waves, a hot day, a picnic, the best company. Peace.

...

Ok. That didn’t work. You see, between the time I wrote « Peace » and the moment I was going to start posting pictures, I started thinking about beaches. Wondering about them. About what makes them so special. And I began revisiting the beaches I’ve known, here and there, under different suns and at various latitudes. There really were so many but a few always come to mind first, winners of a mysterious contest of chemical and neurological associations...

For instance once upon a time, in the southeast of France, was La Salis beach. That was Antibes, Côte d’Azur... First and last and always an corner stone of my youth, la Salis was flanked by a beautiful little fishing harbour full of adorable pointus, typical Mediterranean open-deck fishing boats, and tucked right against le Cap d’Antibes which separates Antibes from Juan-les-Pins. East of Antibes, no other sandy beaches for a long way; pebbles take over and the water is rendered murkier by an exposed shoreline and the proximity of the Var river mouth. To the west, Juan has a famous beach, orangy sand and trendy waterfront. Then nothing but reddish rocks and cliffs until Cannes and the famous Croisette.

La Salis is where I learned to swim; at age 7, I took part in the Nice Matin-sponsored swimming event and got my Diplôme du jeune nageur for the kilometer swim in open water, starting from the largest of two patches of offshore rocks called la Grande Grenille. A zodiac would drive us to it so that we could swim back to the beach under escort, in breaststroke, peeking down once in a while at the blurrily unnerving blueish bed of see grass that lay some ten pristine meters below...

We spent pretty much every summer day at la Salis, after a 30 or 45 minutes walk from home. We’d cross our train track at la Badine, follow Avenue Foch to the sea, turn right and away from the old city, pass le Moulin des Pugets and its gigantic terracotta jars of olive oil, and eventually arrive at the rather crowded beach. We had our spot on the beach, right about in the middle, or maybe two thirds from the beginning, carefully chosen after close investigation and later returned to in the name of safety and familiarity - and because it was near the nicest of the three little food shacks that sold pan bagnas, mariettes, anis popcicles, Orangina and all kinds of candies. (It took years for Coke and Sprite to make it to the French market. Fanta was always there.) We would comb the beach in search of coins and other treasures in order to finance our expeditions to the shack.

The sea back then was still plentiful and, for lack of better knowledge, I admired my dad bringing back sea urchins which we cut open on the spot to eat the salty nail-size bite of orange matter inside, and octopy which he then had to flip inside out and beat to death on a rock to tenderize their flesh. My heart still bleeds at that thought and I have an unpaid, everlasting debt to the specie which I have tried to acquit partially by educating divers over many years of teaching diving. But the bottom line is, we just didn’t know any better. Just like today, still, many people and cultures don’t know any better and are jeopardizing the very survival of our planet.

Then followed so many others. I fell in love with the little beaches at the end of each of the coves in les Calanques de Cassis, near Marseille, where one could rest lazily after a morning of intense and spectacular rock climbing on the white limestone cliffs that plunged right into emerald waters. Then there were moody and foggy immense beaches on each side of the cold Atlantic Ocean, in Biarritz, France, Rockport, Mass. and Old Orchard, Maine. Later, it was the incredible little sandy pools surrounded by giant boulders in the Baths, Virgin Gorda. And the perfect stretches of pastel pinks and blues of San Salvador, Bahamas and Provo, Turks and Caicos or the magical shades of white to deep blue on the sand bar of the Tortuga Island, Venezuela. I had a thing for the black sand and powerful waves of a beach near Puerto Viejo, last village south on the Caribbean side of Costa Rica, end of the dirt road, separated from Panama only by miles of impenetrable jungle. I walked for hours on an immense length of pure heat and sand on the Tangier waterfront only interrupted by the silhouettes of camels shimmering far away like mirages. I played rough on the crowded, windy urban beach of Noumea, New Caledonia and visited remote little pieces of sandy paradise near Gadji, Ile des Pins, in the same area. I was attracted by the all-too-famous beaches around the James Bond Rock in Thailand, overcrowded and touristic, yet so full of nostalgic memories and dramatic history. So to repent myself, I moved on to the isolated, untouched and simple Point of Sand on the eastern tip of Little Cayman...

So what made them all so special? Why do we feel different sitting on a beach? Is it the rhythmic, almost hypnotic sound of waves gently caressing it? Is it the comforting warm touch of the sand on our feet? Is it the shells, and the birds, and the ocean smell? Is it the constant temptation to jump in and swim to another world? How do we manage to block off the memories of jellyfish, tar, suntan lotion spread out on fat oily bodies, towels shaken and sand flying in our eyes, raging sunburn, scorching heat and maddening crowds?

Here’s my theory: we were once fish (hello Darwin)! We came out of the water. In all likeliness, we chose a beach to ease up the transition between such two radically different worlds. That’s where we became earthlings. That’s where we left weakness behind and turned into intelligent creatures (yeah, right.) It all happened on a beach. And deep inside, something in us remembers that. Always will. Now that I think of it, maybe we even learned our first lesson, right there on the sand, dripping wet and shedding gills as our lungs were formed. What lesson? The unavoidable fact that « It - just - doesn’t - bloody - matter! » ;-)

Back to South Africa. My most memorable beaches now lay near Cape Town and on the Garden Route. The charming company had everything to do with it. I am so incredibly biased. Here are a few examples of why.

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2008-03-05 20:43 • Posted in Always: & On the road: & Photoblogs: & South Africa:

7 Comments

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  • 1 - Marie says:

    « My favourites are the Llandudno ones (#’s 14-20...). Do you remember how WINDY it was? The surfer in the tube is amazing... »

  • 1.1 - Vince answers:

    « Sure I remember, that’s where I lost my wig! ;-) Bah, I don’t miss it. »

  • 2 - Sigrid says:

    « Wow, good thing that was a post where you decided not to talk much :) (pssst, it needs spell and capital checks)
    But I hear you bro. You remind me of why my thingy is called Away From The Ocean. ‘Cause when I am, my gills just keep longing to be back. Do you remember the movie « Contact »? when she finally travels, she finds herself on a beach. There’s something so visceral and fundamental about it. »

  • 3 - Anonymous says:

    « Il y a exactement 10 minutes j’écrivais à un correspondant français
    combien la mer me manquait.
    Tout de suite après je tombe sur ce blog.
    Et la réponse de Sigrid.
    Décidément, on ne guérit jamais de la mer. »

  • 4 - NewYorkangel says:

    « Happy birthday!!
    Je ne peux rien te souhaiter de plus que ce que tu as déjà mais quand meme, si....plein de bonheur pour toi. :-) »

  • 5 - John says:

    « I already sadly agreed that my pics will never look anything like yours, so if you do tell me that all your South African pictures required long hours of processing ( time that i don’t have) in HDR ( knowledge I don’t have) , you will make me feel just slightly better.
    By the way did I mention that yours pictures are awesome :-) »

  • 6 - Vince says:

    « Thanks everyone...

    John: I’m afraid that very few of these are HDR. Long hours, yes, always (I work slowly, it’s not my fault...) ;-) »

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We now go back to current chronological entries:
Jul 5

Bon, ‘faut pas craquer, je m’applique. Having not yet achieved the results I was hoping for, which would be nothing short of « divine perfection », I am still regularly experimenting with le flan. Here’s the updated recipe. See also Flan pâtissier - 1er essai for the initial results and full length cooking drama.

The dough hasn’t changed much, but the quantities are now reflecting an overwhelming North American tendency to use the dreaded « cup » as a measuring unit, a nightmarish fact that has kept me on my toes doing intense maths. Here’s the formula for the dough:

  • 1.4 cups flour (fun to play with)
  • 125 g butter (my favourite)
  • a pinch of salt (also called a sprinkle or a dusting of. By me.)
  • a pinch of sugar (also called a tease or a sneeze of. By me too.)
  • an egg yoke (not to be confused with my flight sim yoke)
  • a bit of water (1024 bits of water being equal to a kibibit)
  • 120 cl of hope (I’ve increased the dosage, success having been elusive)

« The making of » the dough is available at a reasonable cost, but you can also find it for free in the above mentionned post. I’m getting better at it. It no longer sticks desperately to the counter in a heroic effort to avoid the oven - and I have also perfected my technique when the times comes to lift it up, rolled flat, into the cooking pan. Now, this is very scientific, so pay attention... Since I don’t have a flat and thin mobile surface I could roll the dough on and then lift the whole apparatus and reverse into the pan, I use two clean sheets of paper taped to the counter. When the dough is flat and stretched, I undo the tape, put the pan on top and spin everything upside down. I cracked myself up so hard doing this that I almost dropped the whole thing!

Ok, dough in the buttered pan, pre-cooking is the same as before, I use my thickest spoons as weights to prevent the dough from rising like a balloon!

On to the flan itself. After experimenting with brown sugar, icing sugar and maple syrup, I am back to the basics: plain, normal white sugar. I’ve switched from corn starch to custard powder just because I was out of the former. It’s basically the same stuff, with a bit of salt, flavor and color added. So the flan formula looks like this:

  • 1 liter whole milk (I never saw parts only of milk in a store, they must throw them away.)
  • 0.8 cups sugar (notice, once again, the scientific precision; it’s not 3/4 cup, it’s 0.8. There.)
  • 0.8 cups cornstarch (in this case Bird’s Custer Powder)
  • 2 eggs + 2 yokes (the most fun part of the entire recipe being when I get to crack the shells...)
  • 2 to 3 tsp pure vanilla extract

Pre-heat the oven to 1.21 jigowatts, or just 375°F. I used to get mixed results when mixing all this, at times ending up with a rather chunky cream but I’ve got it down to a drill. Bring the milk (minus one glass which is used to mix the cornstarch and eggs) and the sugar plus one tsp of vanilla to a boil. While this is happening, mix in a bowl the glass of milk, 2 more tsp of vanilla, the cornstarch and the eggs. I’d love to experiment with electricity but all I’ve got is a hand whip, so I go crazy for a few minutes until I feel like a few more visits to the gym are needed and the mix is unctuous.

When the milk is boily, I pour it into the bowl (and not the other way around) slowly, while whipping lightly to mix it well. Then the whole flan mix goes back into the pot and, over medium fire, is stirred into a thick cream. At times the bottom tends to send chunks up and I then use the whip to beat the crap out of those chunks, with the pan lifted momentarily off the stove. Eventually, the mix is so thick it uncovers the sides of the pot when stirred. That’s my signal. The original recipe said « let it boil for a few seconds », so I do, having no idea of what that does, but it’s fun because I can see the bubbles approaching the surface way before they burst. The things I’ll do to amuse myself.

The flan is poured into the pre-cooked crust and evened out, and stuck in the oven at 375°F. At precisely 35 minutes, I take it out and carefully brush a thin coat of apricot jam onto the surface, and put it back in. 5 minutes later, I switch the oven to broil for another 3 minutes. (This time, distracted by my post, I went to 6 minutes, and those 3 extra minutes made a huge difference; I wanted to avoid the brown patches that look like a skin desease.)

I let the flan cool off for a while, then put it in the fridge to get it to become a little firmer. Voila.

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2008-07-05 19:02 • Posted in ICMOL: & Reviews:

4 Comments

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  • 1 - NewYorkangel says:

    « The brown patches look like a skin disease indeed, but the flan still looks delicious!!!
    Tu partages??! :-) »

  • 1.1 - Vince answers:

    « Partager? I’m sorry to say that the flan is already... gone. Lo siento. No pude resistir... ;-) »

  • 2 - Marie says:

    « Yum, :-)

    You are le new food blogger! »

  • 2.1 - Vince answers:

    « Oh c’mon, the pictures are greenish and I almost dropped it. :-) BUT, it did taste pretty good. Next time, I’ll follow your suggestion and cut down on the corn starch. And I might even try to roll the dough up, even if only to save a tree and a visa pdf. ;-) »

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