The history of flan dates back to the ancient roman times. During roman times chickens were kept for laying eggs for the first time. The roman's developed new recipes, one turned out to be flan. Flan is a traditional Mexican dessert and there are many versions. The flan recipe is prized for its simplicity. The ingredient's you'll need to are:
1 1/2 cup of sugar
6 large eggs
1 14 oz sweetened condensed milk
2 13 oz cans of evaporated milk
1 teaspoon of vanilla
First you need to preheat the oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in. Pour 1 cup of sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden. Mix the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then add vanilla. Blend after each ingredient is added. Pour custard into caramel lines ramekins in a large glass baking dish and fill with 1-2 inches of water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If the knife comes out clean its ready. Remove and let cool. Let sit in the refrigerator for 1 hour.
Friday, March 4, 2016
The idea of cooking a cake upside down, is an old technique that started centuries ago when cakes were cooked in a cast iron skillet. The first recorded recipe for pineapple upside down cake was in 1930. The ingredients you'll need to make this are:
1/4 cup of butter or margarine
1 cup of packed brown sugar
1 can (20 oz) of pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries with no stem
1 box Betty Crocker super moist yellow cake mix
vegetable oil and eggs called for on the cake mix box
First you need to preheat oven to 350 degrees. In a 13 x 9 inch pan, melt butter in oven. Sprinkle brown sugar evenly on butter. Arrange pineapple slices on brown sugar. Place cherry in the center of each pineapple slice, gently press into brown sugar. Add enough water to reserve pineapple juice to measure one cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. Bake 42 to 48 minutes. When done flip pan onto plate and let sit, then remove pan. Cool for 30 minutes, serve warm or cool.