When I was little, I had, like everyone, my favourite dishes...
and to this day I still love eating most of the same things (except maybe sheep brain which according to my mother, I used to love?). So I thought I'd share my Top 10 dishes (savoury and sweet), starting with puddings:
At No 10- Tarte tatin with creme fraiche
At No 9- Pain perdu made by my grand mother after school
At No 8- Reine de Sabah chocolate cake
At No 7- Sweet chestnut puree charlotte (a variation from the summer fruits charlotte) made with wipped cream and a tin od sweet chestnut puree for filling
At No 6- pistachio ice cream from the patisserie in the village
and at No 5- The mightly "flan aux oeufs" (a set custard baked in bain marie - in a tray with water basically- with runny warm caramel at the bottom). the WHOLE point of that pudding was that mum used to make one big flan and not individual ones, so we always tried to get the most possible caramel sauce with our portion...all good fun.
I thought about it this week-end since I ended up with quite a few farm eggs and too much fresh milk...What best way to use them? Quick, simple ans very yummy indeed 
Ready to have a go? you'll need:
For the caramel
100g of sugar
a squeeze of lemon juice
1 table sppon of water
For the flan
1 litre of milk
8 eggs
90g of caster sugar
1 vanilla pod or 1 teaspooon of vanilla extract (the good stuff if possible like that one, not the industrial no taste vanilla in the little plastic bottle you buy at the supermarket)
Start by making the caramel: mix the sugar, lemon juice and water in a small pan and heat on the hob, stirring all the time until the caramel develop into a quite deep colour. Pour it immediately at thr bottom of a deep oven proof dish or individual ramequins. The caramel wil lset , it's normal.
Make the custard: in a large pan pour the milk, sugar. Split the vanilla pod length way with a sharp knife. Scrape the seeds with the knife blade and add the pod and the seeds to the milk. Beat the eggs in a large bowl big enough to add the milk to. Bring the milk to the boil, whisking all the time. When boiling hot, pour slowly on the eggs whisking quickly (otherwise you'll get scambled eggs!).
Pour the custard over the caramel. Place the custard dish/ramequins in a bkain tray filled with 1/2 inch of water. Bake in a medium hot oven for 35 minutes at 190 degres. The water from the bain-marie should only simmer, never boil.
When the flan is cooked, leave it to cool down then put it overnight in the fridge. To serve, run a knife along the edge then tur nit upside down on a plate.
We're having one tomorrow night, can't wait!
