Source:- Google.com.pk
VANILLA PUDDING FRUIT SALAD
20 oz. can pineapple chunks in unsweetened pineapple juice
3 1/2 oz. box vanilla instant pudding
2 (11 oz.) cans mandarin oranges, drained
1 c. red or green seedless grapes
6 maraschino cherries, halved
2 bananas, sliced
Combine pineapple and pudding in large mixing bowl. Stir until blended and thickened. Fold in oranges, grapes and cherries. Chill for several hours or overnight. Add bananas just before serving.
Note: Any fruit can be substituted or added. The following are good: fresh blueberries, fresh strawberries, drained canned peach slices, melon balls, quartered plums, nuts.
This article is about the custard dessert. For the open pie dessert, see flan. For Japanese style cartoon, see Giga pudding.
Crème caramel (French: [kʁɛm kaʁaˈmɛl]), flan [flɑ̃], or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world.
Crème caramel used to be ubiquitous in European restaurants; food historian Alan Davidson remarks:
In the later part of the 20th century crème caramel occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due to the convenience, for restaurateurs, of being able to prepare a lot in advance and keep them until needed.
Both crème caramel (French 'caramel custard') and flan are French names, but flan has come to have different meanings in different regions.
In Spanish-speaking countries and in North America, flan refers to crème caramel. This was originally a Spanish usage, but the dish is now best known in the United States in a Latin American context. Elsewhere, including in Britain, a flan is a type of tart somewhat like a quiche.
The North American sense of flan as crème caramel was borrowed from Latin American Spanish.
Preparation, cooking and presentation
A restaurant prepared order of crème caramel
Restaurant prepared order of crème caramel with sauce and garnish
Preparation
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