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Experimenting with Flan-Based Paletas at La Newyorkina Sugar Coated

Experimenting with Flan-Based Paletas at La Newyorkina Sugar Coated

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Rating: 4.0; Vote: 1
On today's episode of Sugar Coated, chef Rebecca DeAngelis is hanging with master paleta maker Fany Gerson at La Newyorkina. Jordan: Make a shelled one, but before pouring out the excess to form the shell, stir in caramel. That way you will get both the caramel top, that looks like flan. But also the caramel center. Which can ozze or not ozze depending on next tests.
Date: 2020-05-20

Comments and reviews: 7


Really disturbing how the host always use I quit my job/I will quit my job of xx years to do this; like, please. Don't use such a patronizing expression to describe your awe of food. Kinda off putting really D:
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I have since grown out of popsicle, but this could be something I would like to try. I also have a hard time pronounce foreign languages. so sue e. lol Another fun show, Rebecca.
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I couldn't watch this whole video because of the way she was pronouncing the word paleta. Made me cringe every time she said it. She needs Spanish lessons badly.
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Uufff! En mexico tenemos la paleteria la michoacana y mucho tejuino en cada esquina. Y el postre helado de mi madre de 3 generaciones es genial. Nada de que envidiar
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Does anyone know what kind of machine they were making paletas in? The one with what looked like a viscous gel in which they submerged the filled paleta molds?
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A lot of people get offended when not properly speaking the language. I mean you could at least try by noticing she doesnt like how you say it.
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I had _paletas de crema_ and _paletas de agua_ while in Mexico City. Both delicious. Another excellent Rebecca episode. Great series.
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