PUERTO RICAN EGG CUSTARD
This is an heirloom family recipe from Mr. Renee Lalane. This is so good- I have never tasted anything so smooth and creamy and I love the caramel sauce.
Provided by Pat Duran
Categories Other Sauces
Time 1h5m
Number Of Ingredients 5
Steps:
- 1. Place eggs in blender and whip for 15 seconds; add sweetened condensed milk, evaporated milk and whole milk to blender , whip for 30 seconds. Set aside.
- 2. Place sugar in dry saucepan. Cook over medium-high heat. After 5 minutes sugar begins to clump up. Break up chunks with a wooden spoon. Continue to cook sugar until it liquefies and turns light caramel color.NOT to dark or you will have a burnt flavor.
- 3. Pour caramel into sprayed lightly bundt pan and using a wooden spoon, spread caramel 1/2 way up sides and middle tube of pan too. Place in a roasting pan.
- 4. Pour custard into bundt pan.
- 5. Place roaster and bundt pan in oven; then pour hot water into roasting pan, about 2 inches deep. Bake for 45 minutes or until knife inserted in center comes out clean.
- 6. Remove from oven, let cool in bundt pan for 15 minutes- then loosen the top edge of flan from pan so as not to disturb the caramel that is 1/2 way down.
- 7. Tilt pan back and forth until you can see the caramel oozing up the sides of the pan. Cover and chill for 6 hours or over night.
- 8. Place plater on top of bundt pan. Holding tight against each other;flip over carefully so you don't lose the wonderful caramel. Store any left over flan in the refrigerator.
PUERTO RICAN BREAKFAST CUSTARD
This is a unique Spanish breakfast custard that my Puerto Rican father loved as a child and something my mother made for us as we were growing up. It takes patience to whisk the custard for 25 minutes, but the results are very delicious and warming on a cold winter morning.
Provided by Lu
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 37.2 g, Cholesterol 24.4 mg, Fat 7.9 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 243.7 mg, Sugar 29.8 g
PORTUGUESE EGG CUSTARD TARTS
These diminutive egg tarts - pasteis de nata - a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust. The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy. You can make the crust and filling ahead, but don't bake them more than an hour or two before serving. They're at their best still warm.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h
Yield 48 tarts
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll puff pastry into an 18-inch/46-centimeter square. Starting with the edge closest to you, tightly roll the dough into a log. Wrap in plastic wrap and refrigerate until very firm, at least 30 minutes and preferably overnight.
- Heat the oven to 500 degrees and arrange the oven racks in the top third and lower third of the oven. Place 2 cookie sheets on the oven racks while the oven heats.
- In a medium saucepan, combine sugar, cinnamon stick and 2/3 cup/165 milliliters water. Bring to a boil and cook 1 minute. Turn off heat and let stand until you're ready to use it.
- Roll the firm log of pastry on a lightly floured surface until 1 inch/2 1/2 centimeters in diameter. Trim the ends, then cut the log into 1/2-inch/12-millimeter slices. (You should have 48.)
- Using a rolling pin, roll one of the pastry rounds into a 2 1/2-inch/63-millimeter circle. Place pastry into the cavity of a mini-muffin tin, and press to evenly flatten the dough against the bottom and sides of the cavity, extending about 1/16 inch/3 millimeters above the rim of the pan. The dough should be about 1/16 inch/3 millimeters thick, with the bottom a bit thicker than the sides. Repeat with the remaining dough, chilling the cut rounds if dough becomes difficult to roll. Refrigerate crusts until firm, at least 10 minutes.
- While the dough chills, finish the filling: In a small saucepan, heat 1 cup plus 1 tablespoon/255 milliliters milk over medium-low heat until bubbles begin to form around the edges.
- In a large bowl, whisk flour with the remaining 5 tablespoons/75 milliliters milk. Continue whisking while adding the hot milk in a slow, steady stream. Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook over medium-low heat, whisking constantly, until thickened, 5 to 10 minutes.
- Place the yolks in a large bowl. Whisking constantly, add hot milk mixture to eggs in a slow stream until fully incorporated. Strain through a fine-mesh sieve. Pour warm filling into pastry shells until they're three-quarters full.
- Transfer tarts to the cookie sheets in oven and bake until the shells are golden brown and crisp, and the custards are golden brown and darkened in spots, 15 to 19 minutes.
- Let cool in the pans on a wire rack for 5 minutes, then pop out tarts to continue cooling on the racks for another 5 minutes. Sprinkle with cinnamon and serve warm.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 25 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 162 milligrams, Sugar 29 grams
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