This Spanish-style flan recipe is super easy to make. I love using this recipe to accompany this Filipino Halo-Halo dessert recipe.
Recipe slightly adapted from AllRecipes.com
1 cup granulated sugar
1, 14-ounce can sweetened condensed milk
1 cup whole milk
kettle of boiling water
Preheat your own to 350 degrees F. Place your ramekins (or whatever vessel you’ll be cooking your flans in) into the oven on a sheet tray to warm up.
Heat a medium-sized sauce pan to medium-low, then add the sugar until it’s caramelized and brown.
While your sugar heats up, mix together the eggs and milks in a large bowl until well combined. Set aside.
When the sugar becomes syrupy, turn off the heat and immediately pour into your warming ramekins.
(Cook’s Note: Heating the ramekins beforehand helps the caramel maintain its heat and not harden immediately.)
Carefully pour the custard mixture into the filled ramekins. Then place the ramekins into a large, shallow ovenproof pan. Fill the pan with the boiling water about 1-inch from the base of the ramekin. Cover with foil and place into the oven for 40 minutes.
Check for doneness, then allow to cool completely. When serving, completely trace the outside of the flan with a knife and then invert the ramekin onto a serving plate.
This is a great beginner’s recipe for making bread. I haven’t made baguettes since my Breads and Pastries class in culinary school, so this was a great refresher course. I made this bread specifically for this recipe.
Vietnamese-style French Baguette
Recipe adapted from Vietnam Online
Yields 4 small baguettes
4 cups all-purpose or bread flour
1 1/2 cups lukewarm water
2 Tablespoons granulated sugar
2 Tablespoons and 2 teaspoons melted butter
2 teaspoons salt
2 teaspoons instant yeast
2 Tablespoons softened butter
extra flour for coating
Dissolve the sugar and 3/4 cup of the lukewarm water, add the yeast and dissolve.
In a large bowl, mix together the flour, melted butter and salt. Add the sugar water yeast mixture and beat slowly with an electric mixer. Add the rest of the lukewarm water gradually if the mixture is still dry. Beat and mix well until the dough has a smooth surface.
Butter a large bowl and place the dough there, cover with a damp towel and allow to sit for about an hour or until the dough doubles in size. Once doubled, beat the dough slightly and knead well. Divide the dough into 4 equal-sized portions. Slightly deflate the dough to even out the flour and roll back into mini baguettes.
Place the rolls onto a sheet tray. Preheat the oven to 212°F. Allow the rolls to proof in the oven for 30 minutes, turning off the heat after 10 minutes. (You can spray a little water onto the rolls to give the bread some moisture.)
After proofing, the rolls should be doubled in size. Remove from the oven and preheat the temperature to 375°F. Using a sharp razor, make a vertical slash onto the top of each roll. Smooth a tiny bit of water on the surface of the bread and dust with flour. Use the leftover butter to fill in each slash.
Bake the rolls for about 15-20 minutes until the bread turn light yellow and toothpicks come out clean. Remove and set aside to slightly cool.
This is the tastiest and easiest smoothie to make at home. Seriously. Bonus points for it being sorta healthy, too.
Banana-Almond Butter Smoothie
2 bananas, peeled
4 cups milk (any type will do!)
3 tablespoons almond butter
1 tablespoon agave
2 cups ice
Place all ingredients into a Vita-mixer or blender and pulse till fully incorporated.
Place 2 ripe bananas into the blender
Then add 2 heaping scoops of almond butter
Add your agave and about a cup or small tray of ice cubes.
Any type of milk will work for this recipe, but I prefer almond milk.
Seriously? Just 5 ingredients? Seriously.