T
The BBQ QB
Guest
I just can’t get enough cooking on and in Cast Iron, but I’ve been doing a lot of meat and decided to go with a dessert for tonight. This one is a favorite of mine. It’s almost idiot proof. I say that from personal experience since I have managed to burn this so I know for a fact it’s not fully idiot proof, but it’s as close as you can get.
This one is done in a #12 in the grill preheated to 350 degrees.
It uses:
1 - 20 oz can of pineapple slices
1 – 6 oz jar of maraschino cherries
Without any leftovers.
Arrange the Pineapple slices in the bottom of the DO and add the cherries. Makes a really beautiful pattern, contrasting with the seasoned CI.
Smother the fruit with a melted Butter/Brown Sugar mixture and pour the batter over it all to cover completely. The amount of batter used for this one is enough to make a thin, ¾ inch thick flan type cake.
Cook for 45 minutes at 350 with the lid on. At about 40 minutes check for doneness. The outer edge should turn a golden brown and the edge will begin to very lightly pull away from the side of the DO.
Get the DO out of the heat and let rest until fairly cool. The #12 has a diameter large enough to allow a normal dinner plate to fit face down on the “top” of the Flan. Hold the plate in place and flip the DO over keeping the plate in place until you feel the weight of the flan lie on the plate, then pull it out and set the deliciousness down to be admired and consumed.
I like Ice Cream with this and was in a chocolate mood tonight. Also found a Samoa to go along with the desert. A little Icing Sugar and you’re set.
Not a lot of work, difficult to screw up and a tasty treat at the end of the dinner. Your Kids will love it. And it’s fancy enough for company, but rustic enough for an informal affair. Also is great under fresh whipped Cream.
Enjoy!
This one is done in a #12 in the grill preheated to 350 degrees.
It uses:
1 - 20 oz can of pineapple slices
1 – 6 oz jar of maraschino cherries
Without any leftovers.
Arrange the Pineapple slices in the bottom of the DO and add the cherries. Makes a really beautiful pattern, contrasting with the seasoned CI.
Smother the fruit with a melted Butter/Brown Sugar mixture and pour the batter over it all to cover completely. The amount of batter used for this one is enough to make a thin, ¾ inch thick flan type cake.
Cook for 45 minutes at 350 with the lid on. At about 40 minutes check for doneness. The outer edge should turn a golden brown and the edge will begin to very lightly pull away from the side of the DO.
Get the DO out of the heat and let rest until fairly cool. The #12 has a diameter large enough to allow a normal dinner plate to fit face down on the “top” of the Flan. Hold the plate in place and flip the DO over keeping the plate in place until you feel the weight of the flan lie on the plate, then pull it out and set the deliciousness down to be admired and consumed.
I like Ice Cream with this and was in a chocolate mood tonight. Also found a Samoa to go along with the desert. A little Icing Sugar and you’re set.
Not a lot of work, difficult to screw up and a tasty treat at the end of the dinner. Your Kids will love it. And it’s fancy enough for company, but rustic enough for an informal affair. Also is great under fresh whipped Cream.
Enjoy!
