I actually like the taste of ethyl vanillin,
as apparently others do

My next bottle of vanilla will be artificial vanilla rather than
vanilla extract as the real thing is becoming just too damned
expensive. I'm stretching out my supply by substituting 2 tb of
spiced rum for 1 teaspoon of vanilla and reducing my other
liquids a like amount when I'm baking.

It's a sad spiral - a bad crop or two in Madagascar,
and then people got the idea to prematurely harvest
the pods, which increased cash flow but produced an
unsatisfactory product. I still don't know why nobody
else is producing decent vanilla pods. Other tropical
countries should take the cue.

And vanillin is one of the better synthetics - if you
put some cinnamon in with it, you can make a pretty
tasty substitute for real.

Title: Magic Chocolate Pudding

The only really magic chocolate pudding is
one that doesn't disappear.

This pudding will separate into a
custard layer with a sponge layer. Serve hot.

Very like one of those "impossible" recipes that
we grew up with.

Flan Imposible (Impossible Chocolate Flan)
categories: dessert, Mexican
yield: 1

h - For the Cake
3/4 c sugar
3/4 c all-purpose flour
1/3 c unsweetened Dutch process cocoa powder
1/2 ts baking soda
1/4 ts baking powder
1 pn salt
1/2 c buttermilk
3 Tb vegetable oil
1 egg, room temperature
1/2 ts vanilla extract
1 c cajeta (homemade or store-bought
h - For the Flan
12 oz cn evaporated milk
14 oz cn condensed milk
4 eggs
1/2 ts pure vanilla extract
1/2 ts salt
h - Garnish
3/4 c coarsely chopped, toasted pecans

Preheat the oven to 375F. Lightly grease the bottom and
sides of an 8-in cake pan. Pour the cajeta over the
bottom and sides of the cake pan using a brush or the
back of a spoon (you can heat the cajeta very slightly
in the microwave so that it is easier to spread).

Make the cake - combine the sugar, flour, cocoa powder,
baking soda, baking powder, and salt in a large bowl
and whisk until well blended. In a separate bowl,
whisk together the buttermilk, vegetable oil, egg,
and vanilla. Add to the flour mixture, whisking until
thoroughly combined. Pour the cake batter into the pan
and set aside.

Make the flan - combine the evaporated milk, condensed
milk, eggs, vanilla, and salt in a blender and blend
until there are no visible lumps. Pour gently over the
cake batter.

Cover loosely with foil, place in a large baking dish,
and fill the baking dish with hot water so that it comes
halfway up the sides. Bake until a toothpick inserted
into the center comes out clean, about 50 min.

Remove the cake pan from the baking dish and allow to
cool for at least 4 hr or refrigerate overnight. To
unmold, lightly pass a warm knife around the edge,
place a plate or dish on top, and carefully but
rapidly flip over. Garnish with the toasted nuts.
Serve cold or at room temperature.

Fany Gerson, My Sweet Mexico via saveur.com
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