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Recipe of the Month: February 2010

Trio of Flans
Hosted by Silestone Stellar Fire with 4cm Eased Edge

flanes

Flan has a soft and seductive texture that melts on your tongue and its velvety creamy sweetness with the perfume of vanilla and caramelized sugar makes it the perfect dessert to share. Here’s a flan in three versions: classic vanilla, coconut and Kahlua. We used the basic vanilla flan, separated in three bowls and added the flavors. Bake some and let us know which your favorite is. Be creative and try other flavors. We also made an anise perfumed flan with Sambuca liquor and a saffron-almond flan with ground almonds and saffron threads Tip: we used fat free milks and the result was still great.

Trio of Flans
Makes 8

Ingredients

¾ cup sugar for the caramel
1 can of sweetened condensed milk
1 can evaporated milk
5 eggs
2 teaspoons vanilla extract

Preheat oven to 325°F. Set 8 half-cup molds or cups in a baking pan at least 2 inches deep.
Place sugar in a small saucepan and evenly moisten with 1/3 cup water. Set over medium heat. When it comes to a full boil, wash down the sides of the pan with a brush dipped in water. Reduce heat and boil without stirring until the syrup turns golden brown, about 4 or 5 minutes. Remove from heat and quickly pour among the eight molds, and tilt to cover the bottom with caramel. Clean the saucepan by filling with water and returning to heat until sugar dissolves. In blender, combine the rest of the ingredients and mix thoroughly. Separate in different bowls to add the flavors:
Vanilla Flan: Leave mixture as is.
Coconut Flan: Add 1 teaspoon sweetened shredded coconut per half cup of mixture.
Kahlua Flan: add 1 teaspoon Kahlua or other coffee liquor per half cup of mixture.
Pour mixtures in molds distributing evenly and place in preheated oven. Carefully pour very hot water in the pan, letting it come two-thirds of the way up the molds.
Bake for 50 minutes and remove from oven and let cool for one hour in the pan with water.
To serve, run a small knife around the top edge of each flan. Turn over serving plate and shake a little until flan drops. Let the caramel drizzle down on flan.

June 2010 - Mexican Ham Sandwich and Cucumber Agua Fresca

May 2010 - Catalan Bread with Tomato

April 2010 - Queso Fresco with Corn and Poblano and Tangerine Mojitos

March 2010 - Coconut Cake with Crispy Coconut Flakes

February 2010 - Trio of Flans

January 2010 - Nutella Panini

December 2009 - Brie with Plum and Almonds en Crôute

November 2009 - Alfajores de Dulce de Leche (Caramel Filled Cookies)

October 2009 - Shrimp Ceviche