DAMN! That is awesome...I dunno about you but a dented bat that is about the hit me is a little scary

...you killed it.

Lmao...you are too funny, davinci...yes, really...*pokes your memory cells...*

Jaques lewks vewwwy...how dew yew say...much like a twubbel maykeyr? Vewy nice dwawing you deed here. oui

extraordinaire 3d effect!

great job ! Creepy.

Awesome... .

fine use of the tools--not digital but very chalky looking. what are you feeding him? pop's never looked so good.

even though I don't know what a flan is, I like the artistic ability that you have demonstrated here. I think that flan is short for fu flux flan, but I could be mistaken.

It's a french custard dessert with a carmel sauce

thanks all...what is flan? oh thug, how can you say you've lived? i'll share my secret family recipe with you all, my dear friends. (actually i clipped it from the sf chronicle's mexican food section about 3 years ago.)

mexican flan

1 cup sugar
6 egg yolks (room temperature)
2 whole eggs (room temperature)
24 ounces condensed milk
3/4 cup sugar
2 teaspoons vanilla extract (mexican vanilla, if available)

preheat oven to 350 degrees f.

place the 1 cup sugar in a heavy-bottomed saucepan and caramelize over medium heat at first, swirl the pan over the heat, but do not stir (this will cause it to clump). after about 8 minutes, when the sugar has begun to liquefy, stir with a heavy spoon. when the caramel turns light brown, quickly (and carefully burns are painful) pour into a 2-quart glass dish or mold. tip pan so caramel coats the bottom and up sides of mold. work fast; caramel hardens quickly.

using a whisk, beat together the egg yolks, eggs, milk, sugar and vanilla. mixture should be well-blended but not frothy. pour into the caramelized mold. cover with the flan mold with a lid. (this prevents the top from overcooking). place the mold in a larger pan (such as a roasting pan) and pour in about 1 1/2 inches of hot water.

place on the bottom rack of the preheated oven and bake for approximately 65 minutes. after 55 minutes, open the oven door and test the flan by inserting the thinnest knife you own into the middle of the flan. do not go all the way to the bottom. if large curds cling to the knife the flan is not yet done. give it about 10 minutes longer. if just a film of custard clings to the knife, the flan is done. When you jiggle the mold, the custard should shimmer in the middle but look cooked around the edge.

remove from oven and cool mold on a rack. the flan will continue to cook for about an hour after being removed from the oven. during this time it will set up. refrigerate at least 2 hours before unmolding.

unmold...
run a thin, sharp knife around the edge of the flan. move the pan from side to side to see if the flan is slipping and free from the edges of the pan. place a flat serving platter with a raised rim on top of the mold. Holding the platter and mold together tightly, flip them over. the flan should slip easily onto the platter, along with most of the caramel sauce. use a spoon to remove more caramel and spoon it around the custard. the bottom of the pan will have a hard layer of caramel still on it.

serve...
cut flan into wedges spooning caramel sauce over each slice.

serves 12

I know! It can be a griffin! I like the beak a lot.

It is catowl. ...owlcat? LOL I liked the way it came out whatever it is. :P I tried to use a reference out of a book but couldnt' see enough of it to do much with it. (one of those older type books) The owl in that had a sort of fluff around the beak and all but it was a different type of owl. I think the eyes should be alot more round too. ...The wood is good though> :D LOL

Wow this is very good! iS he blind? why he wear hat? cool!

wow good stuff.

cam always wears his hat, it just happens to be at this given time, it is covering his face. we all miss cameron though, so his sexy picture is all we have right now. jk. nice cameron