MN’s birthday bbq, I usually make something. Out of ap-flour, granulated sugar, and milk. Whhhhhhhat!??!
Emergency No-Milk and Out-of-Sugar Flan
- 1/4 c. blonde cane sugar + 2 T. water
- 1 c. sweetened condensed milk
- 1 c. fat-free evaporated milk
- 2 eggs
- 1/2 t. vanilla extract
Mix, sieve twice, line pan with towel, fill with water. Steam for an hour at 325F.
Result: A tad too firm, extremely dense. Lacked “milky” taste and smooth texture.
Mini Chocolate Pots de Creme (makes ~6)
- 2 c. whole milk
- 1 T. vanilla bean paste
- 2 whole eggs + 1 yolk
- 1/3 c. blonde cane sugar
- 6 squares Endangered Species 88% Cocoa Chocolate, melted
- 2 t. unsweetened cocoa powder
Preheat oven to ~320F. In a large kettle, heat up some water.
Heat the milk and vanilla in a small sauce pan. In a large bowl, cream together the sugar and eggs, set aside. Melt the chocolate in a small bowl, and stir in the cocoa powder. Mixing on low-medium speed, simultaneously stream the slightly cooled vanilla milk mixture into the sugar and eggs slowly. Pour the chocolate into the cream mixture and combine thoroughly. Strain the mixture through a meshed sieve to catch any lumps. Distribute the mixture evenly across 6 small glass cups or jars.
Arrange the filled cups into a baking pan. Carefully, pour hot water into the pan until the cups are 50% submerged. Place the baking pan with the cups of creme onto a larger, shallow baking sheet. Cook in the oven for 30 minutes. Remove from baking apparatuses. Cool. Cover with plastic wrap and chill in the refrigerator for at least a few hours.
Perfectly smooth, perfectly sweet, not too vanilla-y or egg-y or milk-y.
It tastes wayyy better than it looks, promise!
The Perfect Flan 1.0 (makes 1 large 10 oz. ramekin)
- 1/4 c. granulated sugar + 2 T. boiling water
- 1 egg
- 2 1/2 T. granulated sugar
- 1/2 c. heavy cream
- 1/2 c. whole milk
- 1/4 t. vanilla extract
- Gently fold the sugar in with the egg in a small bowl. Measure out the cream and milk into a measuring cup together. Add the vanilla, sugar, and egg to the milk mixture. Set aside for the sugar to dissolve.
- In a boiling pot, boil a couple cups of water. In a small non-reactive pan, melt the sugar on medium-low heat. Use the back of a wooden chopstick to swirl and break apart any sugar chunks. Very carefully add the boiling water, it will sizzle. Continue caramelizing the sugar to a dark orange or desired color– darker is better in my book (but not burnt)! Immediately pour the hot sugar into the ramekin and swirl to cover the base. If the sugar stiffened too quickly, microwave it for 15 seconds.
- Using a fine-meshed sieve and a wooden spoon, filter the milk mixture into a large bowl. Repeat 2-3 times to eliminate any air bubbles. Pour it into the ramekin, on top of the hardened sugar.
- Place the ramekin in a towel-lined pan on top of a baking sheet. Pour the boiling water into the towel in the pan to submerge half of the ramekin. Using a sheet of foil, secure the pan. Steam at 325F for 1 hour.