1 cup sugar
6 large eggs
1 (14 ounce) can condensed milk
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1 ounce cream cheese
1.Preheat oven to 350°F.
2.Select 2 oven safe containers, one that can easily fit inside the other.
3.The large one will be used for a water bath and the smaller one will actually house the flan.
4.Fill the larger container a little less than half way with water and place in the cold
oven to heat up while you prepare the caramel and the custard.
5.In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden
6.While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then set aside.
7.In a blender add the remaining ingredients and blend until smooth.
8.Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan.
9.Pour the custard into the pan being careful not to splash it.
10.Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.
11Remove from oven and allow to cool on rack.
12You may invert this onto a large serving dish with lip or just server out of container you cooked it in.
Friday, June 25, 2010
1 cup sugar
Use an 8 oz package of corn muffin mix ( I used self rising corn meal so it wouldn't be so sweet) Add egg and milk. I decided to tweak the recipe a little and added a small chipotle in adobo, and a small scoop of rotel. Mix thoroughly. (You may have to add more milk)
1 tablespoon unsalted butter, at room temperature (for greasing pan)
1 tablespoon olive oil
1 pound, lean ground turkey
1 medium yellow onion, chopped
1 bell pepper, any color, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15-ounce) can pinto beans, drained and rinsed (I like the brine they're in so I didn't rinse mine)
1 (8-ounce) can diced tomatoes
2 chipotle chiles, plus 1 teaspoon adobo sauce, from can chipotle in adobo
1 cup grated Cheddar
1/2 cup chopped fresh cilantro leaves
1 (8.5-ounce) package cornbread mix or 8 ounces self rising corn meal (if you don't want a sweet corn bread topping)
1/3 cup milk
Cover with blueberries. Bake in 325 degree oven about 35 minutes or until center only slightly jiggles.
- For the base:
- Butter for greasing
- 9-12 graham crackers (shortbread or Oreo cookies)
- 2 Tbsp sugar
- 1/8 tsp ground cinnamon
- 1/2 stick of butter melted
- For the filling:
- 16 ounces cream cheese, room temperature
- 2 eggs
- 2 lemons, zested and juiced
- 1/2 cup sugar
- 1 1/2 cups fresh blueberries
- Powdered sugar (optional) for dusting