LITTLE AMARETTO LOAF CAKES
Using smaller pans and topping the cakes with amaretto glaze makes these loaves so incredibly moist. -Donna Lamano, Olathe, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. loaf pans., In a large bowl, beat eggs, sugar, water, amaretto, oil and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into egg mixture. Stir in almonds., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. , Meanwhile, for glaze, combine sugar, water and butter in a small saucepan; bring to a boil. Cook and stir 3 minutes. Remove from heat; stir in amaretto., Remove cakes from oven; cool in pans on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered, in refrigerator.
Nutrition Facts : Calories 217 calories, Fat 11g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 188mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
INDIVIDUAL FLANS
I'm always on the lookout for desserts sized for two. This rich, comfy custard is smooth, easy and just right for my husband and me! -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Divide coconut between 2 ungreased 6-oz. custard cups. Drizzle with caramel topping. In a small bowl, whisk the remaining ingredients; pour into custard cups., Place a steamer rack inside a large skillet. Pour water into skillet until it comes almost to the top of the rack. Place custard cups on rack. Bring to a boil; cover and steam until a knife inserted 1 in. from the edge comes out clean, 10-12 minutes. , Remove cups to a wire rack; let stand 10 minutes. Run a knife around edge of cup. Unmold flans onto dessert plates; serve warm.
Nutrition Facts : Calories 307 calories, Fat 16g fat (9g saturated fat), Cholesterol 258mg cholesterol, Sodium 119mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
INDIVIDUAL AMARETTO FLANS
Cool, creamy custard with amaretto. Don't stir the sugar/water as it is caramelizing - it could crystallize. Cooling and chilling time (8+ hours) is not included in the time to make.
Provided by KlynnPadilla
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325.
- In a small, heavy saucepan combine the 1/2 cup sugar and the water. Cook over medium-high heat until the sugar dissolves, then keep cooking about 5 more minutes, until a nice golden brown. Immediately pour into 6 (6 oz.) custard cups, tilting so that the caramelized sugar coats the bottoms.
- Whisk together the remaining sugar, the eggs, salt and egg yolks.
- Heat milk over medium-high heat to 180 (tiny bubbles will form around the edge); don't let it boil. Gradually add hot milk to egg mixture, stirring with a whisk. Stir in liqueur. Strain through a sieve into a bowl, discarding solids. Divide evenly into the custard cups.
- Place cups in the bottom of a broiler pan; add hot water to a depth of 1 inch. Bake at 325 for 40 minutes or until centers barely move when cups are touched. Remove cups from the pan and cool completely on a wire rack. Cover and chill at least 8 hours.
- To serve, loosen the edges of each flan with a knife. Cover each cup with a dessert plate (upside down), and invert flans onto plates.
Nutrition Facts : Calories 255.8, Fat 6.8, SaturatedFat 3.1, Cholesterol 180.1, Sodium 125.8, Carbohydrate 43, Sugar 39.1, Protein 6.6
CLASSIC FLAN
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Provided by Martha Holmes
Categories Dairy Egg Dessert Vegetarian Cinco de Mayo Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
- Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
- Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.
MODERN MEXICAN CHOCOLATE FLAN
Provided by Jennifer Jones
Categories Milk/Cream Chocolate Dairy Egg Dessert Bake Cinco de Mayo Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- In a small heavy-bottomed saucepan, combine 3/4 cup sugar with 1/3 cup water and stir to combine. Bring to a boil over moderate heat, using a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot, then lower the heat and simmer, without stirring, until the syrup begins to color. Swirl the pan continually until the syrup is an even, deep amber color. Immediately divide the caramel among the ramekins, swirling so it coats the bottom of each.
- Arrange a rack in the middle of the oven and preheat to 325°F.
- In the bowl of a food processor, process the chocolate until it resembles small pebbles. Transfer to a medium saucepan and add the half-and-half, milk, cinnamon stick, and the remaining 1/2 cup sugar. Place over moderate heat and bring to a simmer, stirring occasionally, then remove from the heat, cover, and let steep for 20 minutes.
- In a large bowl, combine the eggs, coffee liqueur, and the vanilla and almond extracts and whisk to combine. Slowly pour about 1 1/2 cups of the hot milk/half-and-half mixture into the egg mixture, whisking constantly. Add in the rest of the hot milk and whisk to combine. Pour through a fine-mesh sieve set over a large bowl and divide evenly among the 8 ramekins. Discard solids.
- Transfer ramekins to a large roasting pan and add enough hot water to come halfway up the sides of the ramekins. Loosely cover the pan with foil and bake until the custard has barely set (a knife inserted halfway between the edge and the center should come out clean), 35 to 40 minutes. Let cool in the water bath, then refrigerate to chill thoroughly. DO AHEAD: The flans can be made ahead and stored, wrapped in plastic in the refrigerator, up to 3 days.
- Just before serving, run a small thin knife around each flan, then invert onto small plates and serve.
AMARETTO
This is really right on for Amaretto!! It's hard to tell it from the real thing!
Provided by Marjory
Categories Drinks Recipes Liqueur Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
- Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.7 mg, Sugar 25.6 g
INDIVIDUAL FLANS
I haven't tried this yet but it sounds pretty good. I found it in a Taste of Home Cooking for 2 magazine.
Provided by PSU Lioness
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Divide coconut between two ungreased 6 oz custard cups.
- Drizzle with caramel topping.
- In a small bowl, whisk the remaining ingredients; pour into custard cups.
- Place a steamer rack inside a large skillet. Pour water into skillet until it comes almost to the top of the rack. Place custard cups on rack.
- Bring to a boil; cover and steam for 10-12 minutes or until a knife inserted 1 inch from the edge comes out clean.
- Remove cups to a wire rack; let stand for 10 minutes.
- Run a knife around the edge of the cup.
- Unmold flans onto dessert plates; serve warm.
Nutrition Facts : Calories 294.6, Fat 16.4, SaturatedFat 9.4, Cholesterol 209.7, Sodium 115.4, Carbohydrate 30.6, Fiber 0.6, Sugar 21.2, Protein 7.3
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