Eggs, Sugar, and Milk
Eggs, sugar and milk sound like a great start to us. From that point, there are so many ways to go. I'm thinking cinnamon, or perhaps a splash of pure bourbon vanilla extract. Regardless of what direction you choose, we would like to share two very different recipes which both start off on the similar paths.
The recipe is decadent, delicious and uses only pure ingredients - - it doesn't get any better than that!
- 12 eggs
- 1 cup sugar
- 1/2 gallon vanilla ice cream - "soft" melted
- 1 quart heavy whipping cream
- 1/2 cup each of bourbon, rum and apricot brandy
Mix eggs and sugar in blender
Put into punch bowl and add ice cream, whipping cream and 3 liquors
Mix together - put nutmeg on top
A cheerfully jiggling flan is a Christmas Tradition in Spain and Latin America. Keeping it simple, we turn you over to a recipe called The Perfect Flan Recipe.
- 1 3/4 cups whipping cream
- 1-cup milk (do not use low-fat or nonfat)
- Pinch of salt
- 1/2 vanilla bean, split lengthwise
- 1 cup of sugar
- 1/3 cup of water
- 3 large eggs
- 2 large yolks
- 7 tablespoons sugar
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 6 custard cups. Using oven mitts as an aid, immediately tilt each custard cup to coat sides. Set cups into a 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.)o 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.
Here you go!!! thanks and have a great day!!!
Thank you so much for joining us today!
Stop by Tuesday for our next blog post
Quote to take with you for the week:
"On my own I will just create, and if it works, it works, and if it doesn’t, I’ll create something else. I don’t have any limitations on what I think I could do or be."
-- Oprah Winfrey, Media Mogul