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Healthy Desserts
A favorite recipe, Caramel Apples, uses cream, sugar, and crisp Granny Smith apples (nuts optional). Hard to beat!
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Healthy Recipes
Try using the flan recipe when making a healthy brown rice pudding. Omit the caramelized sugar; instead, line the pan with a cup or two of cooked rice and a handful of raisins. Add the custard, sprinkling the top with cinnamon and nutmeg. Bake as for the flan, in a 13x9" pan.
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Check out the quick and easy recipe for Caramel Sauce. Just add ice cream!
Flan w/ Honey-sweetened Custard
This simple recipe for flan is honey-sweetened. An easy classic! Serves 10.
Ingredients:
- 5 c. whole milk
- 2/3 c. honey
- 8 eggs, room temperature
- 1 TBS. vanilla
- 1/2 tsp. salt
- 1 c. sugar
- 2 TBS. water (optional)
- 1/2 lemon, juiced (optional)
- Hot water (used for "water bath")
Set aside flan molds; choose individual molds, or a 13x9" rectangle, or a 12" round pan (or something similar). Have a larger pan ready to set the flan mold/molds in, as this will be filled with hot water to cook the custard.
In mixing bowl, stir until blended: > 8 eggs, room temperature
Heat honey in glass measuring cup for 30-60 seconds, then mix into eggs: > 2/3 c. honey
Into the egg/honey mixture, also add: > 1 TBS. vanilla > 1/2 tsp. salt
Scald milk by heating until "skin" develops on top (a sign that it's scalded; not quite to a foaming boil). In a large ceramic/microwaveable bowl, microwave 10 minutes or so: > 5 c. whole milk
Meanwhile, prepare the caramel. A heavy-bottomed saucepan will work; a 9" iron pan is ideal. Get the pan quite hot, then pour in the sugar: > 1 c. sugar
(Optional, to make the caramel easier to handle- Add water if desired: > 2 TBS. water > 1/2 lemon, juiced)
Do not stir, but occasionally lift and tilt the pan as sugar begins to melt around the edges, prompting the melting of the white parts. Turn heat down as necessary, so sugar will gradually turn all golden brown. When that stage is reached, work quickly to pour syrup into flan pan, or individual molds. Syrup will thicken quickly, making the coating of individual molds more challenging, but it can be done. (A heavy pan, like an iron pan, will keep the syrup warm longer.) Spoon some of the syrup up the sides of molds, if possible.
Set the pan/pans of flan into a larger pan (or cookie sheet w/edges); fill with hot water (about an inch or so deep). Bake at 350 degrees for 35-45 minutes, until set and a knife inserted in center comes out clean. Carefully remove flan from the water bath, being careful to not get water in it.
Let cool for at least 4 hours, or overnight. Turn individual molds upside-down onto serving plates. If using a larger pan, flip each serving so the caramelized part is on top. Add the extra caramel syrup, and serve.
Note: This recipe is lighter than many, and somewhat fragile. Cracks may appear if the flan needs transporting, so be careful with it!
