This time it's not from the book

We just formed a new group and called it the Gourmet Club consisting of 13 crazy and loud ladies.  We had so much fun yesterday trying all kinds of apetizers, main dishes, pizzas, and salads.  After our stomach got filled up with so much food, it was time for Flan demonstration presented by Rosaria.  She has her own Spanish version of the Flan and here are the ingredients:

1 c sugar
1 can condensed milk
16 oz milk
4 eggs
2 tsps vanilla extract
cinnamon

First start with melting the sugar on the stove until golden and completed melted.  Meanwhile use a bain marie type of pot and boil some water.  Use the other part of the pan and fold the melted sugar in it making sure it reaches all the edges.  If you don't have a bain marie pot you can use a regular pot  for boiling water and a round pyrex pan or any other type of pan to pour all ingredients in and place on top of the pot.   Place the condensed and regular milk in a blender, add the eggs, vanilla extract and cinnamon.  Blend all together and pour over the melted sugar that was folded already in the pan.  Let cook on a low fire for an hour.  Let it sit for a while then put in refrigerator until consistency becomes solid.
You can serve with some strawberries around.

It was the best Flan I ever tasted and did not even feel the eggs because some Creme Caramel or Flan have a very strong taste of eggs.  This one did not, in fact, tasted so light.
If you have a better version of Flan, please use the comments below.

Trying cakes from a book called The World of Cake

Here it is the IRANIAN PISTACHIO CAKE WITH ROSE WATER:

Before I start, I just want to let you know that the pistachio cake was a success at home.  Guess who ate most of it?  of course, my husband.  He said that it's the best cake he ever tasted.  He is my guinea pig when I do something new.  Sorry Chris, but I like your opinion on things I make.

Main Ingredients:
1 1/2 cups All Purpose Flower
1 tsp B.P
1 tsp salt
1/2 tsp ground cumin
1/4 tsp ground allspice
1 c (cup) unsalted butter, softened
1 c granulated sugar
1/4 c honey
1 tbsp rosewater
1 tsp lime juice (if you don't have lime, use lemon)
6 eggs separated
1 c pistachios, toasted and chopped

Rosewater icing:

2 1/2 cups confectioners' sugar
2 tbsp milk
1 1/2 tbsp rosewater
2 tsp lime juice (or lemon)

I added some of cool whip or light spray whipping cream in order to give the icing a different texture and makes it less sweet.  I find it better than just the sugar.

Toppings:
1/4 c chopped pistachios (don't need to use extra, just leave some aside (from the Main Ingredients).

This cake serves at least 8-10 depending on the size you cut

Preparations:

Preheat oven to 350 degrees and butter a 9" round cake pan.
Combine the flour, B.P, salt, cumin and allspice in a med. bowl, mix well and set aside.  In a separate bowl, cream the butter and sugar until light and creamy. Add the honey, rosewater and lime juice and mix well.  Blend in the egg yolks.  Gradually, mix the flour mixture into the butter mixture, until fluffy incorporated.
Beat the egg whites until they are stiff peaks, fold the whites into the batter, followed by the chopped pistachios.

Pour the batter into the pan and bake for 35 to 40mns, until a knife inserted in the center comes out clean.  Remove the cake from the pan and set on a rack to cool.

Icing:
Combine the confectioners sugar, milk, rosewater, and lime juice, some cool whip, and mix well.  Add more milk if still stiff until you reach a spreading consistency.

If you tried it, please send me your comments and if you have any suggestions, I will be glad to take them into consideration.  Enjoy the Cake.