"I married my high school sweetheart. We met in Spanish class when we were 14, became friends, went to the prom, yada yada yada, and next year we celebrate our 20th wedding anniversary."
“I remember now…you never did talk that much in school.” He chuckled.
That was an unsettling statement to respond to. She didn’t want to just start rambling like an idiot to prove him wrong, or keep sitting there like some wallflower. The pressure of the silent seconds ticking in her head caused a sudden, yet casual, “Sor-freakin-ry.”..
1 cup recipe -- double for 2, etcetera
1 cinnamon stick
1 tablespoon brown sugar
1 tablespoon ground coffee beans
1 cup water
Place Cinnamon, Sugar & Water Into A Saucepan. Bring To A Boil Slowly, Remove from heat and add coffee. Strain into cup and add whipped cream.
1 cup milk
12 oz can evaporated milk
4 teaspoons instant coffee granules dissolved in 4 tablespoons water
¾ cup white sugar
½ cup cream flavoring
Preheat the oven to 350 degrees F.
Prepare six flan molds that will hold 8 ounces and are oven-safe. Or you can use a 9 inch round flan mold or an 8 inch square one.
Add the sugar to a pan and heat it over a moderate heat stirring constantly. When it turns to a brown liquid, it is ready. Pour this caramel into the flan molds, tilting them to cover the bottoms.
Mix the milk, evaporated milk, eggs, coffee mixture, and cream flavoring in a bowl and whisk well. Pour this mixture into the flan molds, on top of the caramel layer.
Fill a big roasting pan with water, an inch deep, and then put the molds into it. Cook the coffee flans for an hour, using a knife inserted into the center to test for doneness. If the knife comes out clean, the flans are ready.
Let them cool in the flan molds on a wire rack, then chill in the refrigerator for 4 hours.
Run a knife around the top of the flan mold to loosen it, then invert on to a serving plate.