Flan de Leche (Caramel Custard)

June 12th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1 cup sugar
¼ cup water
4 eggs, beaten
1 can (14 ounces) sweetened condensed milk
1 cup of whole milk
1 fresh vanilla bean, cut open and scraped out
½ cup sugar

Directions

Preheat oven to 375°F. Grease 6-8 ramekins.

In a medium saucepan combine the sugar and water and bring to a moderately high heat until all sugar dissolves. Continuing to boil the sugar without stirring, allowing it to begin to turn a light honey brown, approximately 10 minutes. Remove from heat and place a spoonful or more of sugar on the bottom of each greased ramekin, swirling it and coating the bottom of the ramekin. Place the ramekins on a baking sheet with a rimmed edge. In the meantime in a large bowl combine the eggs, condensed milk, scraped vanilla and the sugar and mix until smooth. Pour the batter evenly between the ramekins. Pour a bit of water in the pan that the ramekins are placed in. Place in the pre heated oven and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Chill the flans well before removing from the ramekins. Run a knife around the edges and loosen the sides and invert onto a serving plate. Garnish with more caramel or fresh fruit.

Lime Pie with Ginger Snap Crust and Ginger Whipped Cream

February 24th, 2011 § 0 comments § permalink

Makes one 9″ pie – Serves 8

INGREDIENTS

For ginger snap crust

1¾ cups gingersnap cookies, crushed
¼ cup brown sugar
1 tablespoon all-purpose flour
½ teaspoon kosher salt
3 tablespoons unsalted butter, melted

For lime pie filling

1 can (14-ounce) can sweetened condensed milk
4 large egg yolks
½ cup lime juice, freshly squeezed
2 tablespoons lime zest, plus more for garnish

DIRECTIONS

Preheat oven to 350°F.

In a large bowl, whisk together crushed gingersnap cookies, brown sugar, flour, and salt. Add butter, and stir until mixture is well combined.

Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Place pie plate on a baking sheet, and bake until crust is set, about 10 minutes. Once out of oven, let cool completely.

Lower oven to 325°F.

In a medium bowl, gently whisk together condensed milk, egg yolks, lime juice, and zest. Pour into the prepared, cooled crust.

Bake until the center is set, but still has slight movement, 15 to 17 minutes. Let cool completely on a wire rack.

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