This recipe comes from food.com, but behind the website is Mina the Brat, who in turn is sharing the recipe she got from a friend’s Cuban mother. What’s striking to me is that whereas some flan or caramel custard recipes uses heavy cream, this one uses both evaporated milk and condensed milk. Which I’m guessing is because fresh milk just isn’t that available. Which in...
This was the starter for our first try at cooking an entire Cuban meal. We had eaten a delicious papaya gazpacho in Trinidad, Cuba, at the paladar (private restaurant) Sol Ananda. I don’t think anything we serve here in urban Boston is going to taste quite the same as it does in an old colonial house, off a table set with old silver and glass, with live musicians playing their...