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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Flan
                                                                   3 h 30 m
                                                                  Ingredients
                                                                  • Yes No 2 cup fat-free evaporated milk
                                                                  • Yes No 2 cup fat free sweetened condensed milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 egg white
                                                                  • Yes No 3 whole egg
                                                                  • Yes No 1/2 cup pure cane sugar
                                                                  • Preheat the oven to 325 degrees F.
                                                                  • In a bowl, beat together the evaporated milk, condensed milk, vanilla extract, egg whites, and whole eggs. Set aside. In a medium saute pan on medium heat, heat the sugar until syrup-like and brown in color, about 8 to 10 minutes. Keep stirring the sugar as it can burn easily. Pour the melted sugar caramel into a 9 by 13-inch baking dish, coating around the bottom and sides. Pour in the milk mixture. Place the entire baking dish in a larger dish filled halfway up the smaller baking dish with water, but be sure not to let any water spill into the flan mixture. Cover with foil. Bake in the oven for 45 minutes to 1 hour, or until the custard is set. Cook's Note: Insert a knife into the center, and if it comes out clean, it is fully cooked.
                                                                  • Let the custard cool 2 hours before serving.
                                                                  Yields: 5servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Inactive Time: 2 hours
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saute pan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Flan
                                                                   6 h 25 m
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No pinch salt
                                                                  • To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.
                                                                  • Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.
                                                                  • Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.
                                                                  • In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.
                                                                  • To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
                                                                  • When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Inactive Time: 5 hours
                                                                  • Total Time: 6 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
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                                                                  • Yes No
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                                                                    strainer
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                                                                    measuring cup
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    knife
                                                                  Flan
                                                                   4 h
                                                                  Ingredients
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 6 egg
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 cup half and half
                                                                  • Yes No 1 vanilla bean pod
                                                                  • To make the caramel:
                                                                  • Have ready 8 individual 5-ounce ramekins. In a thick sided heavy duty pot, combine the sugar, corn syrup, 1/2 cup of the water, and lemon juice. Cook over high heat until a medium brown caramel forms. Remove from heat and stir in the remaining 1/2 cup of water. Pour about 1 tablespoon of caramel into each ramekin.
                                                                  • To make the flan:
                                                                  • Preheat the oven to 325 degrees F.
                                                                  • Cream together the eggs, egg yolks, and sugar in bowl. In a medium saucepan over medium-high heat, bring the half-and-half and vanilla bean to a scald. Gradually whisk the half-and-half mixture into the eggs, a little at a time at first and whisking constantly, to temper the egg mixture.
                                                                  • Fill each ramekin almost to the top with the egg mixture. Set the ramekins in a deep baking dish and fill the dish with hot water that reaches halfway up the sides of the ramekins. Bake until the flan is set (jiggly but not firm), about 90 minutes. Let cool and refrigerate.
                                                                  • To serve, use a paring knife to cut around the outside of the ramekin and then invert the mold over each serving plate. It may be necessary to shake the flan or gently push it back on one side in order to get the flan to break loose from the ramekin. Serve with the liquid caramel that pours out as a sauce.
                                                                  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 50 minutes
                                                                  • Inactive Time: 2 hours
                                                                  • Total Time: 4 hours
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mold
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    ramekin
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    heavy duty
                                                                  Flan
                                                                   2 h

                                                                  Flan has slowly replaced sherbet and pralines as the most popular Tex-Mex dessert. Here’s one that comes out very airy and light in texture.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Yes No ¼ tsp lemon juice
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No tsp vanilla extract
                                                                  • Yes No ¼ tsp cinnamon
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cup light cream
                                                                  • Put the caramel ingredients in a saucepan (preferably Teflon-coated) over medium heat with 1/3 cup water and simmer for about 12 minutes, until bubbles on the surface reach a light amber color. If the sugar begins to crystallize on the side of the saucepan, brush it with a wet pastry brush. Swirl the caramel as needed, but do not stir. When the caramel turns light brown, quickly pour it into six l-cup ramekins, being careful not to get any on your skin.
                                                                  • Preheat the oven to 350°F. Fill an 18 by 12 by 2-inch cake pan with an inch of water and place it in the oven. To make the custard, whisk the eggs, egg yolks, sugar, vanilla extract, cinnamon, and salt in a bowl until well blended, or whisk in an electric mixer at low speed.
                                                                  • Heat the milk and light cream to 160°F in a small saucepan over medium heat. Remove from the heat and slowly pour into the egg mixture, whisking continuously for 1 minute. Pour the whisked mixture into another bowl through a strainer.
                                                                  • Add equal amounts of the strained mixture to each of the six caramel-coated ramekins. Place the ramekins in the water-filled cake pan, cover with a sheet of aluminum foil, and bake for 35 minutes or until a paring knife inserted into the center comes out clean. Remove the ramekins from the oven and allow to cool.
                                                                  • Flan may be served at room temperature or refrigerated. To serve, run a paring knife along the edge of the cup, then place a plate on top of the ramekin and invert.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    strainer
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    ramekin
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Flan is made easier with the convenience of the microwave. This is the fastest and easiest flan you'll ever find.

                                                                  Ingredients
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 4 egg
                                                                  • Heat 1 cup of sugar (dry) in a saucepan over medium heat. Do not stir until you start to see the sugar melting and bubbling. When the sugar is completely melted and golden brown, pour it into a 9 inch glass or ceramic pie plate and tilt to coat.
                                                                  • In a large bowl, mix the milk, remaining sugar, vanilla and eggs until well blended. Pour into the pie plate.
                                                                  • Cook in the microwave at 50% power for 7 minutes, then cook at 100% power for 8 minutes. A knife inserted into the center of the flan should come out clean when it is done. If it is not done after the 8 minutes, cook at one minute intervals, checking each time. Cool and refrigerate before serving.
                                                                  • To serve, warm the bottom of the pie plate over a pan of simmering water to loosen the caramelized sugar. Place a serving plate on top of the dish, and invert so that the flan is on the serving dish and the caramelized coating is on top.
                                                                  Yields: 5inch flan
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 6 oz semisweet chocolate
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Preheat the oven to 300°. In a heavy medium saucepan, combine 1 cup of the sugar with the lemon juice. Stir with a wooden spoon over moderate heat until the sugar dissolves, then cook, stirring occasionally, until the sugar turns deep brown, about 10 minutes. Pour the hot caramel into an 8-cup metal ring mold; holding the mold carefully by the rim, tilt the mold to coat the interior with the caramel. If needed, use a wooden spoon to push the caramel up the side.
                                                                  • In a heavy medium saucepan, combine the milk with the remaining 3/4 cup of sugar. Cook over moderate heat, stirring occasionally, until the sugar dissolves. Add the chocolate, cover and remove the pan from the heat. Set aside until the chocolate is melted. Stir.
                                                                  • In a medium bowl, lightly beat the eggs. Gradually whisk in the hot milk, vanilla and cinnamon until thoroughly combined. Strain the custard into a large glass measure, then pour it into the ring mold. Cover the flan loosely with foil and set the mold in a baking dish or roasting pan. Pour in enough hot water to reach halfway up the side of the mold. Bake in the center of the oven for about 1 hour and 10 minutes, or until the flan is set but still jiggly in the center. Remove the mold from the baking dish. Let the flan cool to room temperature, then refrigerate overnight. Run a small sharp knife around the sides of the mold, cover with a large rimmed plate and invert. Cut the flan into wedges and serve.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
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                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    sharp knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Pumpkin Flan
                                                                   2 h

                                                                  This creamy specialty of the Veneto is my favorite Italian pumpkin dish. Everyone marvels at how good it is.

                                                                  Ingredients
                                                                  • Yes No 1 bits lb orange pumpkin
                                                                  • Yes No 2 oz butter
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No ½ tsp salt
                                                                  • Yes No white pepper
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No butter
                                                                  • Yes No flour
                                                                  • Peel the pumpkin, remove seeds and stringy bits, and cut it in pieces. Put these in a pan with a tight-fitting lid with about ½ cup (125 ml) of water, and steam for 20-30 minutes, until soft. Then, if any water remains, cook with the lid off until the liquid disappears.
                                                                  • Make a stiff béchamel sauce: melt the butter in a pan, add the flour, and stir vigorously for a few minutes, then add the milk gradually, stirring all the time to avoid lumps, and simmer for about 8 minutes.
                                                                  • Mash the pumpkin to a puree with a fork. Add the rest of the ingredients (except the butter and flour for the pan) and beat. (You may blend everything together to a cream in a blender or food processor.) Taste to adjust the flavoring. This is all-important with pumpkins. They grow particularly sweet in the Veneto, and that is why you will probably need to add sugar to approximate the taste. Pour into a greased and floured, preferably nonstick, baking dish or mold (a ring mold or a round bomba will do very well) and bake at 350°F (180°C) for about 45 minutes. Turn out and serve hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    mold
                                                                  Pumpkin Flan
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup whole milk
                                                                  • Yes No 1/4 cup evaporated milk
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 3/4 cup solid pack pumpkin
                                                                  • Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray.
                                                                  • In a small saucepan, heat 1/3 cup sugar over medium heat, stirring constantly, until sugar melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.
                                                                  • Preheat oven to 350 degrees F.
                                                                  • Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide filling among ramekins, then place baking sheet in oven. Pour hot water into baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.
                                                                  Yields: 8servings (1 serving equals 1 flan)
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    ramekin
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Flan Recipe
                                                                   45 m

                                                                  This light egg custard recipe comes from a missionary friend who lives in Mexico. It's very typical of the Southwest...and very delicious!

                                                                  Ingredients
                                                                  • Yes No 8 egg
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 12 oz each evaporated milk
                                                                  • Yes No 2 tsp vanilla
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • In a large bowl, combine the eggs, sugar and salt. Stir in milk and vanilla. Sift brown sugar into eight 5-oz. custard cups or a 1-1/2-qt. baking dish. Pour custard mixture over sugar.
                                                                  • Place in shallow baking pan of hot water. Bake at 325° for 30-40 minutes or until knife inserted near center comes out clean. Chill overnight. Sprinkle with additional brown sugar before serving or unmold to serve. Yield: 12 servings.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    knife

                                                                  If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp powdered ginger
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1 cup pumpkin purée
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Preheat the oven to 350 degrees.
                                                                  • Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.
                                                                  • In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.
                                                                  • Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    knife
                                                                  Classic Flan
                                                                   1 h 45 m

                                                                  Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 cup whole milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
                                                                  • Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
                                                                  • Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.
                                                                  Yields: 6
                                                                  • Active Time: 35 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking pan

                                                                  You will need eight 2-ounce ramekins to make this creamy, garlicky side dish.

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 4 small roasted garlic cloves (from
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Preheat the oven to 300°. Butter eight 2-ounce ramekins. In a bowl, whisk the cream with the egg yolks, whole egg, garlic, salt and pepper until smooth. Pour the mixture into the ramekins and set them in a small roasting pan. Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
                                                                  • Bake the flans for about 30 minutes, or until set. Transfer the ramekins to a rack and let stand for 10 minutes. Run a knife around the edges, invert the flans onto plates and serve.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    knife
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup whipping cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 7 tbsp sugar, granulated
                                                                  • Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.
                                                                  • Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
                                                                  • Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.
                                                                  • Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)
                                                                  • To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.
                                                                  Yields: 6
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    ramekin
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sharp knife
                                                                  Avocado Flan
                                                                   2 h 40 m
                                                                  Ingredients
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1/2 cup whole milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 2 oz cream cheese
                                                                  • Yes No 1 1/2 hass avocados, and pitted
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No corn relish, recipe follows
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp chopped red onion
                                                                  • Yes No 1/2 lime
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 325 degrees F.
                                                                  • In a blender, combine the half-and-half, milk, egg, egg yolk, cream cheese, avocados, salt and pepper. Blend until smooth. Pour the mixture into 4 (4-ounce) ramekins.
                                                                  • Arrange the ramekins in a glass baking dish, and add enough hot water to come halfway up the sides. Cover the baking dish with foil. Bake until the custard is set, about 1 hour. Remove the flans from the oven. Cool to room temperature then refrigerate for 1 hour. Bring the flans to room temperature for 30 minutes before serving. Top with corn relish and serve.
                                                                  • In a small bowl, combine the corn, cilantro, red onion, and lime juice. Season with salt and pepper, to taste.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Inactive Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Cheese Flan
                                                                   1 h 45 m

                                                                  Flan de Queso Although flan is usually served chilled, this take on the classic dessert gets its delicate texture from cream cheese, and is best when eaten warm or at room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 1/2 cup whole milk
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                    Make caramel:
                                                                  • Heat sugar and water in a small heavy saucepan over medium-high heat, stirring until sugar is dissolved. Cook, without stirring, brushing down sugar crystals from side of pan using a pastry brush dipped in cold water and swirling pan occasionally so caramel browns evenly, until dark amber. Immediately pour into ramekins and swirl so caramel coats bottom of each and partway up side, then put in a roasting pan.
                                                                    Make flan:
                                                                  • Preheat oven to 350°F with rack in middle.
                                                                  • Bring milk with cinnamon stick just to a simmer in a small heavy saucepan, then remove from heat and let steep, covered, 5 minutes. Remove cinnamon.
                                                                  • Meanwhile, blend condensed milk and cream cheese in a food processor until smooth. Add eggs, vanilla, and salt and blend until smooth. Transfer to a large bowl, then whisk in hot milk.
                                                                  • Divide among ramekins, then add enough boiling water to pan to reach halfway up sides of ramekins. Cover pan loosely with a sheet of foil and bake until custards are just set (they will still wobble slightly in center when tapped), 45 to 55 minutes.
                                                                  • Remove ramekins from water bath and let stand at least 15 minutes (flan will continue to set). Just before serving (warm or at room temperature), run a thin knife around flans to loosen, then invert onto plates.
                                                                  • Cooks' note: Flan can be made 2 days ahead. Chill in ramekins, uncovered, until cool, then cover. Let stand at room temperature about 1 hour before serving. To serve warm, put ramekins in a roasting pan of hot water and straddle over 2 burners on low, then heat about 20 minutes.
                                                                  Yields: 8servings
                                                                  • Active Time: 25 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                  Yes No
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                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This unusual flan was invented by Richard Ampudia's mother, Marilyn Chasan.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 3/4 cup cream cheese
                                                                  • Yes No 3/4 cup sweetened condensed milk
                                                                  • Yes No 1/2 cup evaporated milk
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No water
                                                                  • Yes No cream and fresh berries
                                                                  • Preheat the oven to 275°. In a small, heavy saucepan, combine the sugar and lemon juice and cook over moderately low heat until an amber caramel forms, 6 to 8 minutes. Immediately pour the hot caramel into six 1-cup ramekins, swirling them to coat the bottoms.
                                                                  • In a blender, combine the cream cheese with the condensed and evaporated milks, half-and-half, eggs and vanilla and blend on medium speed until smooth. Refrigerate the custard for 10 minutes, skim off the foam and pour the custard into the prepared ramekins.
                                                                  • Set the ramekins in a small roasting pan; add enough boiling water to reach halfway up the side of the ramekins. Bake the flans for about 1 1/2 hours or until they are set and a toothpick inserted in the centers come out almost clean. Remove the ramekins from the water bath and let cool, then refrigerate for at least 6 hours or overnight before serving.
                                                                  • To unmold each flan, set the bottom of the ramekin in a pan of hot water for about 1 minute. Run a thin blade around the edge of the flan and cover with a plate. Invert the plate and shake once or twice; the flan should release easily. Serve with whipped cream and berries.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    ramekin
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Flan Cake
                                                                   1 h 25 m

                                                                  Flan Cake is an ooey-gooey version of a caramel cake. Thanks to Turptoo for posting this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 yellow cake mix
                                                                  • Yes No 3 egg
                                                                  • Yes No two 14 oz evaporated milk
                                                                  • Yes No 15 oz sweetened condensed milk
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No leche quemada
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Flan: Add eggs, milk and vanilla to a blender. Blend together until well blended.
                                                                  • In a bundt pan, spray with non-stick spray and flour it. Cover the bottom and the sides with the Cajeta. Sprinkle bottom of pan with nuts. Add flan mixture. On top of this add the cake mixture. Cook for 45-60 minutes.
                                                                  • Notes from Turptoo: *One can find the leche quemada at any Hispanic store or bakery. It is a thick caramel sauce. I have used regular caramel and it didn't come out the same. (Coronado Cajeta Quemada comes in a 23 ounce bottle.) **The pan of water is important so that the flan doesn't overcook. Also, the pan of water needs to be preheated to ensure even temperature in the oven while baking.
                                                                  Yields: 11servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  Flan Mexican
                                                                   55 m
                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 8 egg
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 4 cup milk
                                                                  • Preheat the oven to 325 degrees F.
                                                                  • Melt 2 cups sugar in saucepan over low heat and cook until golden brown, about 5 to 8 minutes. Watch the sugar carefully as it can burn quickly. Put the caramel into custard cups to cover the bottom.
                                                                  • In mixing bowl add remaining sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath and cover. Cook for about 35 to 40 minutes. Check after 30 minutes. Cool to room temperature.
                                                                  • To serve, run a knife around the edges to loosen and invert onto plates.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    fine strainer
                                                                  • Yes No
                                                                    knife

                                                                  http://www.latina.com

                                                                  Ingredients
                                                                  • Yes No ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No medium, small bean and, in bowl whisk together sugar and eggs, temper egg mixture
                                                                  • PREPARATION
                                                                  • Place oven rack in center of oven and preheat to 300°F. Grease six custard cups with vegetable oil. In saucepan over low heat place 1/2 cup sugar. Using a pastry brush, drizzle in 1/4 cup water along sides of saucepan. Do not stir sugar. Cook until sugar turns medium-brown color. Immediately place 1 tablespoon of caramel into each custard cup. Set aside to harden.
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Active time: 30 min Start to finish: 1 1/2 hr

                                                                  Ingredients
                                                                  • Yes No 7 large egg
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 9 slice firm white sandwich bread
                                                                  • Yes No 1 1/2 medium cup corn
                                                                  • Yes No 2 tsp diced tarragon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Preheat oven to 375°F.
                                                                  • Whisk together eggs, cream, and syrup in a large bowl. Stir in remaining ingredients and let stand 15 minutes.
                                                                  • Spoon into a buttered 9- by 5- by 3-inch loaf pan (preferably nonstick) and bake in middle of oven until puffed and set in center, 40 to 45 minutes. Cool 10 minutes, then invert flan onto a plate. Cut crosswise into 8 slices.
                                                                  • Cooks' note: Flan may be made 1 day ahead. Cool, uncovered, then chill, covered, in pan. Turn out onto a plate and reheat by steaming briefly in a covered steamer pot.
                                                                  Yields: 8side-dish servings
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    loaf pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    steamer
                                                                  • Yes No
                                                                    pot
                                                                  Asparagus Flan
                                                                   1 h 10 m
                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus, and stalk bottoms
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1/3 cup finely grated parmigiano-reggiano cheese
                                                                  • Yes No 1 tsp diced tarragon
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp diced chive
                                                                  • Yes No 2 tsp diced tarragon
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/2 jumbo lump lb crabmeat
                                                                  • Trim asparagus and cut stalks diagonally into 1-inch lengths. Reserve tips separately.
                                                                  • In a large, heavy skillet, cook asparagus and onion in 3 tablespoons of the butter over medium-low heat until asparagus is tender, about 20 minutes. Puree asparagus mixture in a food processor until very smooth. If after pureeing the mixture you still have tough fibers, pass the mixture through a fine-mesh sieve before proceeding.
                                                                  • Preheat the oven to 325 degrees F and lightly coat the inside of 6 (1/2-cup) ramekins with the remaining tablespoon of butter.
                                                                  • Transfer the pureed asparagus mixture to a mixing bowl and whisk in the eggs, heavy cream, cheese, 1 teaspoon tarragon, salt and pepper. Divide the asparagus mixture evenly among the prepared ramekins and place ramekins in a large baking pan. Add enough hot water to come halfway up the sides of the pan, and bake, uncovered, until flans are set, about 25 to 30 minutes. Transfer the ramekins to a wire rack to cool slightly.
                                                                  • While flans are cooking, blanch the asparagus tips in a small saucepan of salted water until crisp-tender, about 3 minutes. Rinse under cool running water to keep from overcooking and set aside to drain. In a mixing bowl, whisk together the olive oil, lemon juice, chives, 2 teaspoons tarragon, lemon zest, Worcestershire Sauce, and salt and white pepper, to taste. Add the crabmeat and reserved asparagus tips and toss gently but thoroughly to combine. Reseason, if necessary.
                                                                  • When the flans have cooled slightly, run the tip of a paring knife around the edge of each flan and turn flans out onto serving plates. Garnish each flan with some of the crabmeat mixture and serve immediately. Flans are equally delicious served hot, warm, or at room temperature.
                                                                  Yields: 6first course servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    paring knife

                                                                  Active time: 30 min Start to finish: 1 1/2 hr

                                                                  Ingredients
                                                                  • Yes No 7 large egg
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 9 slice firm white sandwich bread
                                                                  • Yes No 1 1/2 medium cup corn
                                                                  • Yes No 2 tsp diced tarragon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Preheat oven to 375°F.
                                                                  • Whisk together eggs, cream, and syrup in a large bowl. Stir in remaining ingredients and let stand 15 minutes.
                                                                  • Spoon into a buttered 9- by 5- by 3-inch loaf pan (preferably nonstick) and bake in middle of oven until puffed and set in center, 40 to 45 minutes. Cool 10 minutes, then invert flan onto a plate. Cut crosswise into 8 slices.
                                                                  • Cooks' note: Flan may be made 1 day ahead. Cool, uncovered, then chill, covered, in pan. Turn out onto a plate and reheat by steaming briefly in a covered steamer pot.
                                                                  Yields: 8side-dish servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    loaf pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    steamer
                                                                  • Yes No
                                                                    pot
                                                                  Coconut Flan
                                                                   1 h 20 m

                                                                  Flan is a favorite treat throughout the islands and there are many versions. Here is a simple recipe for coconut flan.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 5 egg
                                                                  • Yes No 1 14 oz coconut milk
                                                                  • Yes No 1 cup milk
                                                                  • Yes No shredded coconut
                                                                  • Heat oven to 350 Fahrenheit and get the baking pans ready. You will need an 8-inch square baking pan and a large roasting pan. 2. Put 1/2 cup of sugar and the water in a small saucepan over medium-high heat. Bring to a boil, swirling pan until sugar melts. Boil for approximately 3 minutes or until syrup turns an amber color. 3. Immediately pour into square baking pan. Tilt the pan to coat the bottom completely. It is all right if the syrup hardens. 4. In a large bowl, beat eggs and coconut milk until well blended. 5. Beat in remaining sugar and the milk then pour the mix into baking pan. 6. Place the square baking pan inside the roasting pan. 7. Add hot water to roasting pan until it comes halfway up the sides of smaller pan. 8. Bake 55 minutes to 1 hour; until a knife inserted near center comes out clean. 9. Remove the square pan from the water and let cool completely. 10. Cover and refrigerate at least 4 hours before serving. 11. When ready to serve, run a knife around the edges of custard. 12. Place an inverted rimmed serving plate over pan. Holding plate and pan together, carefully turn both over. 13. Lift the pan and let they syrup run onto plate. 14. Garnish with coconut and/or pineapple. Serves: 6 people.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    knife
                                                                  Espresso Flan
                                                                   9 h 15 m
                                                                  Ingredients
                                                                  • Yes No 5 egg
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 1 cup whole milk
                                                                  • Yes No 1 cup caramel, recipe follows
                                                                  • Yes No pinch grey salt
                                                                  • Yes No 1 stick butter
                                                                  • Yes No 6 tbsp brewed espresso
                                                                  • In a large bowl, whisk together egg and egg yolks. While whisking add the sugar slowly until fully dissolved. Add vanilla, heavy cream, milk, and salt and continue to whisk. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
                                                                  • In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel. When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Place almost full ramekins in shallow baking pan and then fill the pan with boiling water. The hot water bath will allow the flan cups to cook evenly in the oven. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso. Bake for 40 minutes.
                                                                  • When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary.
                                                                  • Before serving, place ramekins in another shallow pan of warm water to loosen the custard. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Inactive Time: 8 hours
                                                                  • Total Time: 9 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    fine strainer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    ramekin
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    shallow pan
                                                                  • Yes No
                                                                    knife
                                                                  Cheesecake Flan
                                                                   3 h 10 m
                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 12 oz cream cheese
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Place the sugar, water and lemon juice in a medium saucepan over medium-high heat. Stir to combine. Cook until sugar mixture reaches a deep golden brown color, about 10 to 15 minutes. Remove saucepan from heat. Equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
                                                                  • Preheat oven to 325 degrees F.
                                                                  • Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
                                                                  • Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.
                                                                  • Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving.
                                                                  • To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.
                                                                  Yields: 11servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Inactive Time: 2 hours
                                                                  • Total Time: 3 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mold
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    ramekin
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    kitchen towel
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 12 oz cream cheese
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Special equipment: 10 (3 1/2-inch) ramekins
                                                                  • Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
                                                                  • Preheat your oven to 325 degrees F.
                                                                  • Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
                                                                  • Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.
                                                                  • Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.
                                                                  Yields: 11servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Inactive Time: 2 hours
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mold
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    ramekin
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    kitchen towel
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Coconut Flan
                                                                   2 h

                                                                  Quesillo de Coco You could buy a ticket to the Tropics—or you could simply make this flan. Heady with rum and sweet flaked coconut, this incredibly easy, super-delicate dessert will transport you straight to a table in the sand, under the swaying palms. If only every recipe could be this straightforward and rewarding.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 1/2 cup whole milk
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 cup sweetened flaked coconut
                                                                  • Yes No 3 tbsp dark rum
                                                                    Make caramel:
                                                                  • Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
                                                                  • Immediately pour into ramekins and swirl so caramel coats bottom of each, then put ramekins in a large roasting pan.
                                                                    Make flan:
                                                                  • Preheat oven to 350°F with rack in middle.
                                                                  • Blend 2 cups milk with remaining flan ingredients in a blender until smooth, about 1 minute. Transfer to a bowl and stir in remaining 1 1/2 cups milk, then divide among ramekins.
                                                                  • Bake flan in a water bath until just set but still wobbly in center, 1 to 1 1/4 hours.
                                                                  • Remove ramekins from water bath and cool slightly on a rack, at least 15 minutes (flan will continue to set as it cools).
                                                                  • Just before serving, run a thin knife around each flan, then invert onto plates.
                                                                  • Cooks' note: Flan can be made 2 days ahead. Chill in ramekins, uncovered, until cool, then covered. Let stand at room temperature about 1 hour before serving.
                                                                  Yields: 12servings
                                                                  • Active Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    knife
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 8 large egg
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp vanilla
                                                                  • Yes No 1 qt half and half
                                                                  • Yes No 2 tsp port wine
                                                                  • Yes No edible flowers
                                                                  • Preheat the oven to 325 degrees. To make caramel: combine the sugar and the water in a medium saucepan. Be sure all the sugar granules are washed down from the sides of the pan (use a wet pastry brush ). Cook over moderate heat, swirling the pan occasionally, until the color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes. Pour the caramel into a 9 inch round cake pan and, holding the pan with an oven glove, swirl it around to generously coat the bottom and sides. Set aside.
                                                                  • In a large mixing bowl, gently whisk together the eggs, egg yolks, sugar, vanilla, and 2 cups of the half and half, without whisking in any air. Bring the remaining half and half and the port to a simmer in a small saucepan and begin whisking this into the egg mixture a little at a time, whisking constantly until it is all incorporated. Pour through a strainer into the prepared cake pan. Place the pan inside a large roasting pan and pour very hot tap water into the pan so that it comes halfway up the sides of the cake pan. Bake for about 1 to 1 1/4 hours, or until the center is slightly jiggly but not wavy. Cool to room temperature and then cover with plastic wrap with the plastic gently touching the top of the flan. Refrigerate for at least 3 hours and up to 4 days.
                                                                  • To unmold the custard, run a small sharp knife around the inside edges of the dish several times to loosen it. Dip the bottom briefly in a basin of very hot tap water. Invert a round platter over the dish and turn them both over together, shaking the two a little to help release the custard (or rap the bottom of the platter gently on the work surface). The caramel sauce will run out around the edges of the platter. Garnish the top of the flan with violets or other edible flowers
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    strainer
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    sharp knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    glove
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Kahlua Flan
                                                                   3 h 45 m
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 2 tbsp orange liqueur
                                                                  • Yes No mexican chocolate and cocoa powder, garnish
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)
                                                                  • Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.
                                                                  • Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.
                                                                  • To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings.
                                                                  • Cut into wedges and serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Inactive Time: 2 hours 15 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    sharp knife
                                                                    Brands:
                                                                  • Yes No
                                                                    Kahlua
                                                                  Coconut Flan
                                                                   1 h 50 m
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup caramel sauce
                                                                  • Yes No 3 14 oz sweetened condensed milk
                                                                  • Yes No 1 14 oz coconut milk
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup shredded sweetened flaked coconut
                                                                  • Yes No be found in hispanic grocery stores
                                                                  • Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.
                                                                  • Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.
                                                                  • Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.
                                                                  • Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.
                                                                  • Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.
                                                                  Yields: 9servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 40 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    tube pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    roasting pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Coconut Flan
                                                                   1 h 55 m
                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 1/2 cup coconut milk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/4 cup shredded flaked coconut
                                                                  • Yes No cream
                                                                  • Yes No 1/4 cup shredded flaked coconut
                                                                  • Preheat oven to 325 degrees F.
                                                                  • In a small saucepan over medium-low heat, melt the sugar until it caramelizes. Pour it into a flan dish, pie plate or round souffle baking dish with shallow sides, swirling it around to coat the bottom.
                                                                  • In a large mixing bowl, beat the eggs until foamy with a wire whisk. Beat in the condensed milk, coconut milk, vanilla extract and 1/4 cup coconut. Pour the mixture into the prepared baking dish. It will need to bake in a water-bath in the oven. Set the dish into a large baking pan with sides and carefully pour water around the flan to come 2/3 the way up the sides. Carefully transfer to the preheated oven. Bake for about 1 hour, until the flan is set and the center only jiggles a little bit, like a cheesecake would. Remove from the oven and water-bath and allow to cool completely. Turn the flan out onto a flat serving platter. Cut into slices for serving. Garnish with whipped cream and toasted coconut.
                                                                  Cuisine:YesNothai
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    serving platter
                                                                  Coconut Flan
                                                                   2 h
                                                                  Ingredients
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1 1/4 cup sugar 1 coconut milk
                                                                  • Yes No 1 cup evaporated milk
                                                                  • Yes No 5 egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Heat oven to 350 degrees F. Mix together coconut flakes and 1/4 teaspoon cinnamon on a sheet tray and toast coconut until edges are golden, stirring occasionally. In a small saucepan on medium heat, melt 1/2 cup of the sugar until it becomes a golden brown caramel. Working quickly and with purpose, before the caramel hardens, pour the syrup into the pie plate, tilting the plate to completely cover the bottom. In another small saucepan, bring the coconut milk and evaporated milk to a simmer. In a large bowl combine the remaining sugar, cinnamon, eggs, salt, and vanilla. Pour a little of the milk mixture into the bowl and whisk well to temper the eggs. Whisk in a little more milk, then pour the entire egg mixture into the pot. Strain custard then pour into pie pan. Place pie pan inside a roasting pan. Fill pan with hot water to about an inch up the side of the pie pan. Bake until the center sets, about 45 to 50 minutes. Remove custard from oven and let cool 1/2 hour in the water bath. To serve, invert custard onto a serving plate. Top with toasted coconut and slice into wedges.
                                                                  Yields: 10servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Inactive Time: 50 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    tray
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    roasting pan
                                                                  Orange Flan
                                                                   4 h
                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup caramel, recipe follows
                                                                  • Preheat oven to 350 degrees F.
                                                                  • In a bowl whisk the eggs, egg yolks and sugar together, then add zest, orange juice, heavy cream, and salt, and whisk to combine. Strain the mixture and fill caramelized lined ramekins. Put ramekins in hot water bath and bake in the preheated oven for 18 minutes or until firm.
                                                                  • Allow to cool to room temperature then refrigerate until cold, about 2 hours.
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Inactive Time: 3 hours
                                                                  • Total Time: 4 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  Champurrado Flan
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 7 egg
                                                                  • Yes No 2 egg yolk
                                                                  • Pour 2 cups of sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Meanwhile, set 6 (8-ounce) ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about cup caramel into each ramekin and swirl to coat the sides. Set aside in a large roasting pan to cool. Bring a medium sized, full pot of water to a boil. Preheat the oven to 300 degrees. In a saucepan, bring the milk, vanilla bean and cinnamon stick to a boil over medium heat. Immediately turn off the heat and set aside to infuse 10 minutes. Add the chopped chocolate and whisk to melt and combine. Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks, and the remaining 1-cup sugar. Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and cinnamon sticks. Pour the mixture into the caramel-lined ramekins. Place the roasting pan onto the rack in the oven. Pour the boiling water into the roasting pan, but not into the custard cups, up to the same level as the custard in the cups. Bake in the center of the oven until set in the center, 30 to 35 minutes. Remove the cups from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.) To serve, turn flans out onto plates (you may need to dip the bottom of each ramekin in hot water to loosen the caramel, and/or run a knife around the edge of the ramekin). The caramel will pour out and serve as the sauce.
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    ramekin
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Cherry Flan
                                                                   32 m
                                                                  Ingredients
                                                                  • Yes No 1 5.5 oz flan mix
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1/2 tsp cherry extract
                                                                  • Yes No 1 cup frozen cherries
                                                                  • In medium saucepan, whisk together flan mix, milk, and almond extract. Bring to a full boil over medium-high heat, stirring constantly.
                                                                  • Remove pouch of caramel sauce from flan package. In a small bowl, stir together caramel sauce and cherry extract. Divide among 8 (6-ounce) ramekins, about 1/2 teaspoon in each. Drop 2 or 3 cherries into each ramekin.
                                                                  • Carefully pour 1/2 cup of flan mixture into each ramekin. Mixture will thicken as it cools. Refrigerate for at least 1 hour. To serve flan, run a knife around the inside of the ramekin, place a dessert plate upside down over ramekin. Invert plate and ramekin. Remove ramekin and serve immediately.
                                                                  Yields: 8servings
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    ramekin
                                                                  • Yes No
                                                                    knife
                                                                  Coconut Flan
                                                                   2 h 35 m
                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 sweetened condensed milk
                                                                  • Yes No 1 coconut milk
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No water
                                                                  • Yes No summer berries
                                                                  • Preheat oven to 300 degrees F.
                                                                  • Place sugar in a small saucepan and gently add the water and lemon juice. Do not stir. Bring the saucepan to a boil over medium-high heat, without stirring, until the mixture turns golden brown. Divide the caramel among 4 ramekins, filling them 1/4 of the way up.
                                                                  • Beat the eggs in a large mixing bowl. Add the remaining ingredients and blend until combined. Pour the custard into the ramekins on top of the caramel.
                                                                  • Place the ramekins in a large roasting pan or baking dish and carefully pour hot water into the pan around them, 1/2 way up their sides, to make a water bath.
                                                                  • Bake in a preheated oven for 20 minutes until the flan starts to wiggle in the ramekins when gently shaken. Remove the ramekins from the water bath and chill them in the refrigerator for 2 hours before serving.
                                                                  • Run knife around the edge of the ramekins. Invert on a plate and garnish with berries.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Inactive Time: 2 hours
                                                                  • Total Time: 2 hours 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    knife

                                                                  Flanes de Coco This classic Iberian dessert was introduced by the Spaniards. In the version below, coconut, which thrives in the Pacific coast state of Colima, flavors the flans. Begin making them one day ahead; they must chill overnight before serving.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup sweetened flaked coconut
                                                                  • Yes No 1 13.5 oz coconut milk
                                                                  • Yes No 1 cup whole milk
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 3 tbsp triple sec
                                                                  • Whisk oil and 1 tablespoon water in small bowl to blend. Brush inside of eight 3/4-cup custard cups or ramekins with oil mixture. Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 9 minutes. Immediately divide caramel among prepared custard cups. Using oven mitts, tilt each custard cup to coat bottom with caramel. Place cups in large roasting pan.
                                                                  • Preheat oven to 350°F. Spread coconut on baking sheet. Toast in oven until light golden, stirring occasionally, about 10 minutes. Maintain oven temperature.
                                                                  • Combine coconut milk and milk in another medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover; steep 10 minutes. Remove vanilla bean. Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick and pale, about 4 minutes. Gradually whisk hot milk mixture into egg mixture. Whisk in triple sec. Stir in 1/2 cup toasted coconut.
                                                                  • Divide custard among caramel-lined custard cups. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake until custards are almost set and move only slightly when cups are shaken gently, about 50 minutes. Remove custards from water. Cool slightly. Chill uncovered overnight.
                                                                  • Run small sharp knife around custards to loosen. To unmold each custard, place plate atop custard cup. Firmly grasp custard cup and plate and invert, shaking gently and allowing custard to settle on plate. Sprinkle custards with remaining 1/4 cup toasted coconut and serve.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    sharp knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Coconut Flan
                                                                   4 h 10 m
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 13.5 oz coconut milk
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 lime
                                                                  • Yes No 1/4 cup unsweetened shredded coconut
                                                                  • Preheat oven to 325 degrees F.
                                                                  • In a heavy saucepan over high heat combine the sugar with 1/4 cup of water. Stir just to combine. Simmer until the mixture has reached a deep amber color. Pour immediately into a 9-inch cake pan, swirling to completely coat bottom. Set aside to cool and harden.
                                                                  • In a blender combine all the remaining ingredients except the lime zest and flaked coconut. Blend well. Add the lime zest and pulse a few times just to combine. Pour into the cake pan with the caramel. Bake in a water bath until set (the center will still be slightly wobbly), about 1 hour. Remove from the oven and let cool completely on the courter. Refrigerate for 2 hours.
                                                                  • Put the flaked coconut in a large dry skillet over medium-low heat. Let toast until the flakes become light brown, making sure to stir often. Remove from heat and let cool before garnishing the flan.
                                                                  • Run a knife around the edge of the flan. Invert it onto a large plate with room for the sauce to pool. Cut into slices, garnish each slice with a bit of the toasted coconut and serve.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Inactive Time: 3 hours
                                                                  • Total Time: 4 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    knife
                                                                  Cherry Flan
                                                                   2 h

                                                                  The clafouti (also spelled with a final “s” in both singular and plural), which is traditional in the Limousin during the cherry season, is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm.

                                                                  Ingredients
                                                                  • Yes No 3 cup pitted black cherries
                                                                  • Yes No cup milk
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No ½ cup flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No powdered sugar
                                                                  • Yes No an fine electric blender
                                                                  • Yes No 7 cup pyrex pie plate
                                                                  • Preheat oven to 350 degrees.
                                                                  • Place the milk, 1/3 cup sugar, the eggs, vanilla, salt, and flour in your blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute.
                                                                  • Pour a ¼-inch layer of batter in the baking dish or pie plate. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat. Spread the cherries over the batter and sprinkle on 1/3 cup sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon.
                                                                  • Place in middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a needle or knife plunged into its center comes out clean. Sprinkle top of clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot, but should still be warm. It will sink down slightly as it cools.)
                                                                  Yields: 7people
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    shaker
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    fine sieve
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    knife
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 4 cup eggnog
                                                                  • Yes No 5 large egg
                                                                  • Preheat the oven to 325 degrees F. Stir the sugar and 2 tablespoons water in a medium skillet. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until deep amber, 5 to 7 minutes. Pour the caramel into a shallow 10-inch-round cake pan, tilting the pan so the caramel evenly coats the bottom.
                                                                  • Bring a kettle of water to a boil. Whisk the eggnog and eggs in a large bowl until smooth, being careful not to beat in too much air. Pour the eggnog mixture over the caramel in the pan, then place in a large roasting pan. Fill the roasting pan with enough boiling water to come halfway up the side of the cake pan.
                                                                  • Loosely cover the roasting pan with foil and bake 1 hour. Remove the foil and continue baking until the custard is set but still quivers, 40 minutes to 1 hour.
                                                                  • Remove the flan from the roasting pan and let cool to room temperature, then cover and refrigerate until cold and set, about 2 hours. To serve, run a thin knife around the edge of the flan, place an inverted flat plate over the pan and flip to unmold.
                                                                  • Photograph by Andrew Mccaul
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. Flan is one of the most traditional desserts in the entire Hispanic-influenced world — from Spain and Portugal to Cuba and Puerto Rico, all the way to Mexico and Central and South America. It comes in a variety of flavors and textures, depending on the local tastes and agricultural products of each different region. When Fonda San Miguel opened in 1975, few, if any, Mexican restaurants in Texas offered flan as a dessert option. In the early days of the restaurant, a loyal customer named Ana María generously shared her family's heirloom recipe from the Mexican state of Guanajuato, and it has been a customer favorite ever since. It's very dense and creamy, balanced by a crunchy almond crust on the bottom.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2/3 cup slivered almond
                                                                  • Yes No 1 1/2 14 oz eagle brand sweetened condensed milk
                                                                  • Yes No 1 cup whole milk
                                                                  • Yes No 3 whole egg
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1 tsp mexican vanilla extract
                                                                  • Preheat the oven to 350 degrees. Place oven rack in middle position. Put sugar in a round 9-by-3-inch cake pan. Using a heavy oven mitt or tongs, place the pan directly over medium heat to caramelize the sugar. Heat until the sugar liquefies, about 3 to 5 minutes, stirring occasionally with a wooden spoon. Do not touch the melted sugar — it will cause serious burns. When the hot liquid in the pan is a golden brown color, remove from heat and set aside on a rack to cool and harden.
                                                                  • In a blender, combine the almonds, condensed milk, whole milk, eggs, yolks, and vanilla. Process on medium speed until well blended. Pour custard mixture over the prepared caramel. Place the cake pan in a larger, deeper pan and pour about an inch of hot water around the cake pan to make a water bath. Cover the flan loosely with a foil tent and place the larger pan on the middle rack of the preheated oven. Bake for 1 hour and 15 minutes, or until flan is set in the center (it will no longer jiggle). Remove from the oven and cool on a rack at room temperature. Refrigerate until thoroughly chilled, at least 1 hour.
                                                                  • To serve, run a knife or thin spatula around the edge of the flan to release it from the sides of the pan. Place a 10-inch (or larger) serving platter on top of the pan. Turn the platter over and gently remove the cake pan, leaving flan on the serving platter. Using a flexible spatula, scrape up as much of the caramel as possible from the bottom of the pan and pour over the flan. Cut into triangular wedges and serve.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 10slices
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    serving platter
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Eagle Brand
                                                                  Plain Flan
                                                                   6 h 10 m
                                                                  Ingredients
                                                                  • Yes No 1 caramel
                                                                  • Yes No 6 large egg
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 1 condensed milk
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Prepare the caramel and coat a 9-inch round cake pan, reserving the extra caramel sauce in the refrigerator as directed above. Preheat oven to 325 degrees. In large mixing bowl gently whisk together eggs, egg yolks, 1/2 cup sugar, vanilla extract and half-and-half. Whisk together without incorporating any air. In saucepan pour condensed milk. Split vanilla bean lengthwise and, using tip of a paring knife, scrape seeds into the milk. Add the bean and bring to a boil. Once milk has reached a boil, pour into egg mixture, whisking continuously, until fully combined. Pass through a strainer into the caramel coated cake pan. Place inside a large roasting pan and pour hot tap water into the roasting pan until it rises halfway up the sides of the flan. Bake for 1 hour to 1 hour and 10 minutes, until the center feels firm when pressed. Set aside to cool in the pan of water. Once cool, remove from the water bath, cover with plastic wrap and refrigerate 4 to 6 hours or overnight. To serve, run a knife along the inside of the pan and gently press the center of the bottom to loosen. Cover with a platter, invert and lift off the pan. Excess caramel can be drained from the cake pan and added to the reserved caramel sauce. Cut in wedges and serve topped with cold caramel sauce.
                                                                  Yields: 6
                                                                  • Prep Time: 5 hours
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 6 hours 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    strainer
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 1/2 cup skim milk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup coconut meat
                                                                  • Sprinkle 1/2 cup sugar in a 9-inch round cakepan. Cook over medium-high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown; set aside. (Mixture may crack slightly as it cools.)
                                                                  • Heat milk and remaining 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.
                                                                  • Beat eggs, egg whites, and next 3 ingredients at medium speed with an electric mixer until blended; gradually add hot milk mixture, beating at low speed. Pour mixture over caramelized sugar, and place cakepan in a roasting pan. Pour hot water into roasting pan to a depth of 1 inch.
                                                                  • Bake at 350° for 1 hour or until a knife inserted in center of flan comes out clean.
                                                                  • Remove pan from water; cool on a wire rack. Cover and chill.
                                                                  • Bake coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Cool.
                                                                  • Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    shallow pan
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 condensed milk
                                                                  • Yes No equal amount fresh milk
                                                                  • Yes No 8 egg
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp amaretto
                                                                  • Yes No 6 orange
                                                                  • Yes No 3 pint strawberries, stems left on
                                                                  • Preheat the oven to 325 degrees.
                                                                  • To make the caramel, heat the sugar in a medium sized skillet over medium heat. When the sugar begins to melt, reduce the heat to low and continue cooking until the sugar has melted and browned. Spoon or pour the caramel over the bottom of a 3 quart oval baking dish and tilt the dish so that caramel spreads evenly around the sides. The caramel hardens as it cools, so work quickly. In a bowl whip the eggs gently until smooth and then add the condensed milk, fresh milk, vanilla, almond extract, salt and Amaretto, and whisk until smooth. Strain the mixture through a sieve in the caramel-coated baking dish. Set the mold in a larger pan of warm water. The water must reach half the depth of the mold. Cover the flan loosely with foil to prevent it from overbrowning.
                                                                  • Bake for 1 1/2 hours until the center feels just firm when pressed. Remove from the water bath and allow to cool. Chill in the refrigerator until serving.
                                                                  • Unmold by placing a large decorative platter over the mold, and using both hands, flip the mold over onto the platter. Remove the mold and decorate the flan with orange sections and strawberries.
                                                                  Yields: 18servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    refrigerator
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 lb asparagus
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No 1/2 tsp dried tarragon
                                                                  • Yes No 1/2 stick unsalted butter
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 large egg
                                                                  • Preheat oven to 350°F. and butter six 3/4-cup soufflé dishes or custard cups. Line bottoms of dishes or cups with rounds of wax paper and butter paper. Line a baking pan large enough to hold dishes or cups with a double layer of kitchen towels.
                                                                  • Trim asparagus and cut off tips. Halve asparagus tips lengthwise and cut stalks crosswise into 1-inch pieces. In a steamer rack set over boiling water steam asparagus tips, covered, until crisp-tender, about 1 minute. Transfer asparagus tips with a slotted spoon to a colander and rinse under cold water to stop cooking. Drain tips well and pat dry.
                                                                  • Steam asparagus stalks, covered, until tender but still bright green, about 8 minutes. Transfer stalks with slotted spoon to paper towels and pat dry well. In a blender purée stalks, cream, tarragon, 3 tablespoons butter, Parmesan, and salt until smooth. In a bowl whisk eggs until combined and add asparagus purée in a stream, whisking until smooth.
                                                                  • Divide mixture among dishes or cups and put on towels in pan. Add enough hot water to pan to reach halfway up sides of dishes or cups and bake flans in lower third of oven 35 to 40 minutes, or until a thin knife inserted in center comes out clean. Remove dishes or cups from pan and cool on a rack 5 minutes.
                                                                  • In a small saucepan heat asparagus tips in remaining tablespoon butter until heated through. Run knife around edges of dishes or cups and invert flans onto 6 plates. Top flans with asparagus tips.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    steamer
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Orange Flan
                                                                   11 h 30 m

                                                                  This amazingly creamy nondairy flan has two stealth ingredients: almond milk and orange-flower water. The former adds richness but no strong almond flavor, which allows the orange juice and zest to shine. A smidgen of the latter boosts the fragrance of the fruit, but most importantly, it slips in something a little exotic that makes this dessert an absolute knockout.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 4 large whole egg
                                                                  • Yes No 2 tsp grated orange zest
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 cup unsweetened plain almond milk
                                                                  • Yes No 1 1/2 tsp orange flower water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 9 inch metal cake pan
                                                                  • Preheat oven to 325°F with rack in middle.
                                                                  • Bring water and 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Immediately pour caramel into baking dish and tilt to coat bottom (dish will be hot). Cool until hardened, 10 to 15 minutes.
                                                                  • Whisk together remaining ingredients, including remaining 3/4 cup sugar (or blend in a blender). Pour custard over caramel.
                                                                  • Bake in a water bath until custard is set 3 inches from edge but still wobbly in center, 1 to 1 1/2 hours. Transfer flan in dish to a rack to cool completely, about 40 minutes (flan will continue to set as it cools). Chill until cold, at least 8 hours.
                                                                  • To unmold flan, run a thin knife around edge of dish, then dip dish briefly (about 20 seconds) in a pan of very warm water. Invert a large platter with a rim over baking dish, then quickly invert to turn out flan onto platter (caramel will pour out over and around flan). Let stand at room temperature 30 minutes before serving.
                                                                  • Cooks' notes: Flan can be chilled up to 1 day (before unmolding).
                                                                  Yields: 8servings
                                                                  • Active Time: 25 minutes
                                                                  • Total Time: 11 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    knife
                                                                  Aracely's Flan
                                                                   1 h 20 m

                                                                  This is a very authentic and simple flan recipe that is steamed not baked. It has been passed down through 4 generations and is requested at every family gathering. It is to die for!

                                                                  Ingredients
                                                                  • Yes No 10 egg yolk
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 3 tbsp margarine
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See note at bottom.)
                                                                  • Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
                                                                  • To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
                                                                  Yields: 10servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    stove
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Fig Flan
                                                                   12 h

                                                                  This recipe came about after Charlie discovered a wonderfully delicious bottle of fig jam in our pantry. It was a bitter winter morning and with no fruit in the house and little else around to create something special, we turned to the fig jam to sate our sweet tooth. Charlie thought of my flan base and to that we added the jam and some Kashmiri dried figs we had been guarding with the utmost care since our visit to the region during the winter of 2005. The flan turned out to be shockingly good and we now serve it regularly, thinking fondly of the snow-capped Himalayas and fig trees whenever we do. If you can’t find fig jam, instead double the amount of dried figs in the recipe.

                                                                  Ingredients
                                                                  • Yes No 4 3 oz dried figs
                                                                  • Yes No cup half and half
                                                                  • Yes No ¼ cup dark rum
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 2 tbsp fig jam
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No ¼ cup water
                                                                  • Yes No a 1 inch cinnamon
                                                                  • Set an oven rack to the lowest position and preheat your oven to 350°F. Place the figs, half-and-half, and rum in a medium saucepan and bring to a boil. Turn off the heat, cover the pan, and steep the figs for 10 minutes.
                                                                  • Place the condensed milk, eggs, cream cheese, and fig jam in a blender and blend until smooth, about 2 minutes. Add the half-and-half, figs, and rum, and blend until they are completely incorporated.
                                                                  • Bring the sugar, water, and cinnamon stick to a simmer in a medium, heavy-bottomed saucepan and remove the pan from the heat. Stir until the sugar is dissolved and the syrup is dear. Return the saucepan to the heat and bring the liquid to a boil, swirling the pan every now and then, until the syrup caramelizes to a deep brown, 4 to 5 more minutes. Immediately pour the caramel into a 2½ quart metal charlotte mold or a 9 × 5-inch loaf pan. Carefully remove the cinnamon stick with a spoon or tongs. Tip the mold or pan to coat the bottom and sides with the caramel. Let it cool for a few minutes and then pour the custard mixture into it.
                                                                  • Line an 8-inch square baking pan (or a larger rectangular baking pan, if using a loaf pan) with a doubled kitchen towel Put the mold in the baking pan on top of the towel and then place the pan into the oven. Use a cup to add hot water to the baking pan, adding enough water to reach the middle of the mold or loaf pan. Bake the flan until the custard is set but still jiggles when shaken and a skewer stuck into the flan about 1 inch from the pan edge comes out dean, about 1 hour and 25 minutes.
                                                                  • Carefully lift the mold out of the pan. Turn off the oven and let the water in the baking dish cool a little before removing it. Refrigerate the flan until it is completely chilled.
                                                                  • To serve, set the mold over direct heat until the bottom gets hot, about 1 minute. (This is to melt the bottom layer of caramel so that the flan will slip out of the mold.) Run a knife around the edge of the flan to loosen it from the mold. Place a serving platter over the mold and then invert the mold onto the platter. Lift off the mold. Cut the flan into wedges or slices and serve.
                                                                  Cuisine:YesNokashmiri
                                                                  Yields: 9
                                                                  • Total Time: 12 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    loaf pan
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    skewer
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    serving platter
                                                                    Supplies:
                                                                  • Yes No
                                                                    kitchen towel
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Coconut Flan
                                                                   1 h 45 m
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 5 egg
                                                                  • Yes No 1 cup goya cream of coconut
                                                                  • Yes No 1 cup goya sweetened condensed milk
                                                                  • Yes No 1 13.5 oz goya coconut milk
                                                                  • Yes No 1/4 tsp goya vanilla extract
                                                                  • Heat oven to 325 degrees F. In a small, heavy saucepan over medium-high heat, bring sugar and 1/2 cup water to a boil, stirring until the sugar dissolves. Using a wet pastry brush, wipe off any sugar that sticks to the sides of the pan. Cook, without stirring, swirling the pan, until the syrup turns golden brown, about 10 minutes. Carefully pour the hot caramel into eight 4 oz. ramekins; set aside to cool.
                                                                  • In a large bowl, using a whisk, beat the eggs until completely combined. Whisk in the cream of coconut, condensed milk, coconut milk and vanilla until smooth. Divide the egg mixture evenly among ramekins.
                                                                  • Place ramekins in a shallow baking dish and place in the middle rack of the oven. Pour in enough hot water to come halfway up the sides of the ramekins; cover with aluminum foil. Bake until the Flan is set but still wiggly in the center, 1 hour - 1 hour 15 minutes. Using tongs, carefully remove the ramekins from the water. Transfer to refrigerator to cool completely.
                                                                  • When ready to serve, gently run butter knife around edges and invert onto serving plates. Garnish with raspberries and mint leaves, if desired.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    butter knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Goya
                                                                  Pumpkin Flans
                                                                   50 m
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsweetened pumpkin puree
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 3/4 cup light cream
                                                                  • Yes No 1/4 cup white rum
                                                                  • Yes No cream
                                                                  • Yes No pecan
                                                                  • Preheat oven to 350 degrees F. In a bowl whisk into the pumpkin puree, the sugar, and the spices. With a wooden spoon (so you don't get too much air in mixture) stir in the eggs, cream and rum. Ladle the mixture into 6 buttered 1-cup ramekins. Arrange ramekins, on a cloth set in a baking pan and pour in enough boiling water in the pan to reach half way up sides of ramekins. Bake for 40 minutes or until set. Remove flans from pan and let them cool until lukewarm. Cover tops with buttered waxed paper and chill. Pipe a rosette of whipped cream in center of each flan and garnish with toasted pecans
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper

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