I heart flan, but my husband is not a huge fan of custard desserts. If I made flan, I’d be left eating the entire pan. Not good. This was the perfect solution to my dilemma. Creamy, satisfying and so easy to whip up. Now I just have to refrain from making it on a daily basis.
Flan for One (or two)
2 T + 1 t sugar, divided
1/2 c milk
1/4 t vanilla
1. Preheat oven to 300. Have your ramekin or baking dish next to the stove. Heat a small saucepan over med-low and add 1 T of sugar. Evenly distribute the sugar in the pan and let sit until the sugar melts. This takes a few minutes, but be patient and watch carefully. Sugar burns very quickly. When the sugar is an amber/caramel color, pour the sugar into your waiting ramekin and swirl to coat the bottom and sides. Set the ramekin aside.
2. Beat the egg slightly in a small bowl. Add 4 t of sugar and whisk until the mixture is slightly foamy and the sugar is dissolved. Add the milk and vanilla and whisk to combine. Pour mixture into the ramekin. Place the ramekin in a deep baking dish and put into the oven. Pour boiling water into the baking dish to a depth of 1-2 inches. Bake for 1 hour or until set. Cool completely. May be served at room temperature or cold from the fridge.
This is the first time I’ve ever attempted to make flan. It was so easy! I want to smack myself for not trying it earlier. My flan turned out very light in texture and had tiny holes. I like my flan on the denser, creamier side. I used skim milk mixed with some egg nog this go around. Next time I think I’ll use at least 2% milk. The egg nog flavor was good, but it ended up being too sweet for me. If you use egg nog instead of milk, I’d cut the sugar down a little bit. Unless you like super sweet. I also read some things after the fact that I’ll try next time to achieve the creaminess I love. Some suggestions were to strain the custard mixture and to make sure that the custard bakes slowly. I think my oven runs hot so that might have been one of my issues. The mixture was a little bubbly to start with also.
I’m very excited about this kitchen experiment. Hooray for single servings of flan! 😀
I love pineapple upside down cake. The slightly tart, brown sugary goodness is mmm mmm good! I especially love the corner pieces where the brown sugar is a little chewy. I’m getting hungry just thinking about it. And I just finished eating dinner. /sigh
I was thumbing through my giant box of recipes and found this recipe for upside down cake with a twist. I’m not sure where I got it from as there is no reference on the card and I hadn’t ever eaten it before. It sounded delicious though and the perfect match to some vanilla bean ice cream.
This is a cheater recipe. Cheater as in you use a cake mix. I loved it so much that I think I made it 3 times in a 2 week period. It was just as good with whipped cream as it was a la mode.
Click here for the recipe
The only picture I have of these is a dark photo of my sister cutting them. I don’t think she would appreciate me posting that picture. However, these were really, really good. They tasted like raspberry truffles. I couldn’t not post about them.
I detected a slight chemical aftertaste from the extract. Maybe I should go lighter on the extract or maybe try some raspberry syrup instead.
Click here to see the recipe
Cheesecake is one of my all-time favorite desserts. In fact, I used to request cheesecake rather than traditional cake for my birthday. When I saw this recipe for cheesecake on Diana’s Desserts, I quickly bookmarked it and then forgot about it. Somewhere in there I had a baby and baking wasn’t exactly on the priority list.
A week or so ago, I needed cream cheese and I’m not a fan of running around to different grocery stores. I was at Costco so I bought the 3 lb brick. Three pounds of cream cheese! What was I thinking?!? It was my subconscious reminding me of this intriguing recipe.
I do love cheesecake, but sometimes I have difficulty getting through a slice because it’s so rich. This recipe sounded right up my alley. Cheesecake flavor with a light texture.
When I pulled this out of the oven, the cake was nice and tall with a smooth surface. After sitting on the counter to cool, it deflated an inch and ended up looking like the picture above. Maybe I removed the parchement collar too soon? Guess I was a little too eager to sample the bits that were stuck to the paper. 😛
I waited until the cake was cool to cut into it. I bit into it and was instantly in heaven. Cheesecake taste with a soft, pillowy texture. I was on cloud nine. All of you cheesecake fans- and even you non-cheesecake fans- need to try this cake. It’s soooooo yummy! My words will never do it justice.
Click here for the recipe