DECADENT BUTTERSCOTCH FLAN
Steps:
- HEAT oven to 350 degrees F. Butter eight individual 6-ounce custard cups. Line a large baking or roasting pan with a doubled paper towel. Set aside. Bring 5 cups of water to boiling in a medium pan. Place 1 tablespoon topping into each custard cup.
- BEAT together cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in eggs, one at a time, until smooth. Blend in milk. Divide egg mixture evenly into 8 custard cups. Place cups in prepared pan. Pour boiling water carefully into the larger pan, to a level halfway up the sides of the custard cups.
- BAKE 35 to 40 minutes or until a paring knife inserted halfway between pan and center of filling comes out clean. Do not overcook. Remove cups from hot water bath and cool on rack for 1 hour or until room temperature. With a sharp thin knife, loosen edge of custard. Invert cups onto individual serving plates. Let stand a few seconds. Remove cup and spoon remaining topping in the bottom of the cup over custard. Sprinkle with nutmeg.
- VARIATION
- CREME CARAMEL: Replace Buttersctoch topping with Smucker's Hot Caramel Topping and omit the nutmeg.
FLAN
Food Network's Tyler Florence shares this delicious flan recipe that's sure to be a crowd-pleaser.
Provided by Tyler Florence
Categories dessert
Time 6h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.
- Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.
- Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.
- In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.
- To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
- When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.
WILD BLUEBERRY FLAN
Steps:
- In large bowl, beat butter with sugar until blended. Beat in egg and almond extract. In separate bowl, whisk together flour, baking powder and salt. Pour over batter and stir until blended. Pat over bottom and 2-inches up side of greased 10-inch springform pan. Set aside. Toss blueberries with Liqueur and lemon rind. Spread over crust. In bowl, whisk together sour cream, egg yolks, sugar and almond extract. Spread evenly over blueberries. Bake in center of preheated 350 degree oven for 1 1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan. Cut into wedges and serve.
RUTH THURSTON'S WILD BLUEBERRY SCONES
Steps:
- Preheat oven to 400 degrees F.
- Mix sugar and rind and set aside.
- In a large bowl, mix the flour, 1/4 cup of the sugar/rind mixture, baking soda, salt, and baking powder. Cut in the margarine or butter.
- In a small bowl beat eggs and reserve 1 tablespoon for the glaze. Add buttermilk to eggs and add to dry ingredients. Mix. Add wild blueberries and mix a little bit.
- Turn onto a floured board and knead for a few strokes. Divide in half. Roll each half into a 6 or 7-inch circle. Divide each circle into 6 pie shaped pieces. Transfer each piece to a greased cookie sheet. Brush each piece with egg glaze and sprinkle with orange/sugar mixture. Bake for 12 to 15 minutes or until golden brown. Best served warm.
FRESH FRUIT FLAN
A beautiful fresh fruit dessert, this is not your regular 'fruit pizza.' This recipe was given to me by a great cook and great friend. You can substitute your favorite fruits or berries for those in this recipe.
Provided by Aunt Jeannie
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h42m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
- For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
- For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
- For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
- Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.
Nutrition Facts : Calories 429.7 calories, Carbohydrate 50.1 g, Cholesterol 56.4 mg, Fat 24.2 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 10.6 g, Sodium 170.1 mg, Sugar 29 g
NOVA SCOTIA BLUEBERRY FLAN
A wonderful fruit dessert, easily made with frozen blueberries if you can't find fresh. The province of Nova Scotia has an abundance of blueberries, hence the name. (Recipe originates with Canadian Living.)
Provided by Lennie
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F (180C).
- In large bowl, beat butter with sugar until blended, then beat in egg and almond extract.
- In separate bowl, whisk together flour, baking powder and salt; pour over batter and stir until blended.
- Pat over bottom and 2 inches up side of greased 10-inch springform pan; set aside.
- Now make filling.
- Toss together blueberries, liqueur and lemon rind; pour over crust.
- In bowl, whisk together sour cream, egg yolks, sugar and almond extract; pour evenly over blueberries.
- Bake in centre of oven for 1-1/4 hours or until crust is golden and crisp.
- Let cool in pan on rack.
- Refrigerate for 4 hours or until chilled.
- Remove side of pan and cut into wedges to serve, along with freshly whipped whipping cream and toasted almonds, if desired.
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