A (Very) Long Time Favorite

I've been trying to adhere to an every other night vegetarian routine--various pastas, beans and rice, all kinds of tasty stuff. 

Last night we had Eggs in Hell, a recipe I first made in 1964 when we were living in Geiger Trailer Park at Camp LeJeune--Marine Corps (officially designated) Substandard Housing. I was not yet teaching, and we were on a tight budget. But we bought a little TV on time and, thrown in with the deal was a paperback cookbook modestly called The World's Best Recipes.

A collection of recipes from other cookbooks, famous people, and well known restaurants, it provided me with lots of aspirational reading and quite a few do-able recipes, one of which was Eggs in Hell. 

That was almost sixty years ago. Back then I generally opted for a jar of Ragu as the sauce, though I usually tarted it up with sauteed onions, garlic, and herbs. And red wine. 

It's been many a year since I used store bought spaghetti sauce because I found that, by the time I'd sauteed the onions, etc, it wasn't that difficult to just throw in a can of diced tomatoes and a goodly amount of tomato paste, along with the red wine. 

The tomato paste is what makes a quick and delicious sauce that tastes like something your Italian nonna spent hours stirring and simmering.

Break your eggs into this tasty stuff, cover and cook on low heat till eggs are as done as you want them. Serve over toasted English muffins with a good dose of Parmesan.

The little paperback cookbook finally fell apart and I found a used hardcover copy. It's still a fun read.

Coincidentally, after our Eggs in Hell last night, we had the last of the flan I'd made for company on Saturday. The flan recipe is even older than sixty years--and I make it regularly too. I wrote about flan HERE.

 

Flan de Leche

I was given this recipe in 1962 by Senora Diaz, a Cuban refugee who was my neighbor when I was at University of Florida. It’s been a favorite for our family ever since – and I always double (or triple) it. Last night I took it along (a triple recipe) to serve as dessert at a pizza party out in Shelton Laurel.

1 can condensed milk (sweetened condensed, NOT evaporated -- there's a real difference) (I use one can nonfat to two cans regular when I triple the recipe)
Water
4 eggs
1/2 cup sugar
1 teaspoon vanilla

Preheat oven to 350. In a large bowl mix the condensed milk with an equal amount of water, using the empty can as a measure. Beat the eggs and add them. Mix all together thoroughly. Add vanilla and mix in well. Set mixture aside.

You will need a lidded ovenproof container (I use corning ware) to bake the flan in and you will need a larger pan. Put the container in the pan with a few inches of water and heat on top of the stove.

In a heavy frying pan, melt the sugar over high heat, stirring constantly with a wooden spoon. Sugar should begin to foam and smoke. Take from heat at once for a sweeter, less bitter caramel coating or let darken a bit according to your preference. (we like it darker – kids usually prefer it lighter.)

Now pour into your heated mold and turn to coat sides. Return mold to water bath and pour in egg and milk mixture. Cover mold (foil works too), then cover water bath, put in oven and bake till a knife comes out clean, 45 minutes to one hour or a good bit longer for larger quantities and depending on the type of mold you have used. Test frequently because the lovely silky texture will be lost if you overcook (though the flan will still taste good.)

Best very cold, therefore make it the day before and chill overnight.

Almost everyone loves this stuff and it is really, really easy!!