The mystery of Goya flan

[Mayumi .]

I used to make Goya flan many times, but recently it had kept falling
apart. (it does not harden)

I made it twice, doing everything with exactly the same steps, using
whole milk, measuring everything precisely. Why?

First, I thought the product was old so went back to HEB to check the
boxes on the shelf but none had the expiration date. I found the
number 082109 on some boxes, but the clerk said it's not the
expiration date and they don't have to have it since it is imported.
The boxes all looked old. Later I found several people who live out
of state had similar experience--the flan they made didn't get hard.
They told me the box design has recently changed, and those boxes look
new (I haven't found those new boxes in Austin)

I googled Goya and found out that it is the biggest Hispanic family-
owned company in the U.S. and the owner just passed away last month.
That made me go Hum..

Were they busy deciding who inherit the asset, neglecting the product
control? Under this depressed economy, did they use cheaper gelatin
(or whatever)? Some people told me those companies don't let people
enter the factory because they sometimes use the bones of dead
animals.

If you could solve this mystery, let me know!

[Mayumi]

> I'd be willing to bet that is the expiration date or the manufacture
> date. I've never had a company that, when called, can't explain the codes
> on the packages.

I thought so, too!

> Egg [yolks] should be what keep it's shape.

No, they don't use eggs.

Goya Flan Ingredients: Sugar, Dextrose, Calcium Carragheen, Salt,
Vanillin, FD&C Yellow #5. Contains No Eggs.

Animal bones, cartilage, skins are the best source of carragheen.
I heard those factorys that make gelatin never let people enter the
place because they use dead animals....<X-file background music>

Mayumi

[Steve]

"Mayumi" <haru...@gmail.com> wrote in message
news:d1cda427-f813-430d...@p20g2000vbl.googlegroups.com...

I think he was refering to the flan made traditionally as opposed to from a
mix:

Flan is a traditional Mexican dessert and there are many versions. This one
is prized for it's simplicity. If you've never made flan before, now is the
time to try it.
Prep Time: :20
Cook Time: 1:
Ingredients:
a.. 1 cup and 1/2 cup sugar
b.. 6 large eggs
c.. 1 14oz can sweetened condensed milk
d.. 2 13 oz cans evaporated milk
e.. 1 teaspoon vanilla
Preparation:
Preheat oven to 325 degrees. You will need 6 ramekins or other specialty
flan cook ware and a large baking pan to put them in.
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until
is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of
caramel in each ramekin, tilting it to swirl the caramel around the sides.
Reheat caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together. Mix in the milks then
slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after
each ingredient is added.

Pour custard into caramel lined ramekins. Place ramekins in a large glass or
ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45
minutes in the water bath and check with a knife just to the side of the
center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour.
Invert each ramekin onto a small plate, the caramel sauce will flow over the
custard.

[Sqwertz]

Mayumi wrote:

> Animal bones, cartilage, skins are the best source of carragheen.
> I heard those factorys that make gelatin never let people enter the
> place because they use dead animals....<X-file background music>

Carageenan comes from seaweed, not animals. Real gelatin comes from dead
animals. You can get extract gelatin from any animal, but the most
reliable source would be the scraps from commercial slaughterhouses. I
suppose they could throw in a random horse or three , but I don't know why
a company would get a large supply of odd-ball animals to throw into the
mix. An animal testing facility maybe?

-sw

[Mayumi]

On Oct 20, 8:12 am, Sqwertz <swe...@cluemail.compst> wrote:
> Mayumi wrote:
> > Animal bones, cartilage, skins are the best source of carragheen.
> > I heard those factorys that make gelatin never let people enter the
> > place because they use dead animals....<X-file background music>
>
> Carageenan comes from seaweed, not animals.

Really? I thought there are two types. One is from seaweed, and the
other is from things like beef shank/gristle.

Thanks for the recipe>Steve