Tags: food

courtneyskitchen:

Here is a recipe for flan (courtesy of Bon Appetit) that I recently made with a few minor changes that made it ‘oh so silky.’ Rather than baking it onto a plate, this flan is molded into ramekins for even portioning. I have marked each change I made with an asterisk (*).  I have made this recipe two times. While accidentally using different portions of the creams (rather than equal parts as the original recipe called for), I found that the ‘mistake’ I made actually made the flan even more creamy. 
‘The Smoothest Flan’
Ingredients
*6 Tbsp. plus 1/3 cup sugar
2 large eggs
*1 1/2 cup heavy cream
*1/2 cup half-and-half
1 1/2 teaspoons vanilla extract
Special Equipment:
Six 4-ounce ramekins
Preheat oven to 325°. Stir 6 Tbsp. sugar and 3 Tbsp. water in a medium heavy saucepan over medium-low heat until sugar dissolves. Increase heat and boil, occasionally swirling pan until caramel is medium-dark amber, 5–6 minutes. Working quickly, divide caramel among ramekins, coating bottoms evenly. Let cool until hard.
Gently whisk remaining 1/3 cup sugar and eggs in a medium bowl. Add cream, half-and-half, and vanilla; gently whisk to combine (do not aerate). Let sit until sugar dissolves, about 5 minutes. Strain through a fine-mesh sieve set over a medium pitcher to eliminate air pockets.
Place ramekins in a roasting pan; place pan on a large rimmed baking sheet. Divide custard among ramekins. Pour hot water into roasting pan to reach a little more than halfway up sides of ramekins. Cover pan with foil, crimping to seal. Carefully transfer to oven; cook for 25 minutes. Rotate pan. Cook until custard is set but center still jiggles when dish is nudged, 20–25 minutes longer.
Uncover roasting pan. Let flan cool in pan for 30 minutes. Remove ramekins and let cool completely. Cover with plastic; chill overnight.
When ready to serve, unmold flans onto plates. *Tip: For quick and easy removal, run a wet knife around flan to loosen before turning onto the plate.
Serves six.

courtneyskitchen:

Here is a recipe for flan (courtesy of Bon Appetit) that I recently made with a few minor changes that made it ‘oh so silky.’ Rather than baking it onto a plate, this flan is molded into ramekins for even portioning. I have marked each change I made with an asterisk (*).  I have made this recipe two times. While accidentally using different portions of the creams (rather than equal parts as the original recipe called for), I found that the ‘mistake’ I made actually made the flan even more creamy. 

‘The Smoothest Flan’

Ingredients

*6 Tbsp. plus 1/3 cup sugar

2 large eggs

*1 1/2 cup heavy cream

*1/2 cup half-and-half

1 1/2 teaspoons vanilla extract

Special Equipment:

Six 4-ounce ramekins

Preheat oven to 325°. Stir 6 Tbsp. sugar and 3 Tbsp. water in a medium heavy saucepan over medium-low heat until sugar dissolves. Increase heat and boil, occasionally swirling pan until caramel is medium-dark amber, 5–6 minutes. Working quickly, divide caramel among ramekins, coating bottoms evenly. Let cool until hard.

Gently whisk remaining 1/3 cup sugar and eggs in a medium bowl. Add cream, half-and-half, and vanilla; gently whisk to combine (do not aerate). Let sit until sugar dissolves, about 5 minutes. Strain through a fine-mesh sieve set over a medium pitcher to eliminate air pockets.

Place ramekins in a roasting pan; place pan on a large rimmed baking sheet. Divide custard among ramekins. Pour hot water into roasting pan to reach a little more than halfway up sides of ramekins. Cover pan with foil, crimping to seal. Carefully transfer to oven; cook for 25 minutes. Rotate pan. Cook until custard is set but center still jiggles when dish is nudged, 20–25 minutes longer.

Uncover roasting pan. Let flan cool in pan for 30 minutes. Remove ramekins and let cool completely. Cover with plastic; chill overnight.

When ready to serve, unmold flans onto plates. *Tip: For quick and easy removal, run a wet knife around flan to loosen before turning onto the plate.

Serves six.

(via 26381)

Tags: food do this now

vanillaocean:

omg

Tags: food

Tags: tea food

arubboth:

kitsuneleah:


1 tbsp. butter, melted 
1 tbsp. white sugar 
1 tbsp. brown sugar 
3 drops of vanilla 
pinch of salt 
1 egg yolk 
1/4 c. flour 
2 tbsp. chocolate chips
In a bowl, mix together the butter, sugars, vanilla, and egg yolk. Add in the flour and salt. Mix until combined. Add in the chocolate chips. Put the dough into a small microwaveable bowl, ramekin, or coffee cup. Microwave for 40-60 seconds or until the cookie looks done. Best served warm… Enjoy!

oops nevermind I’m trying this now

GET INSIDE OF ME

arubboth:

kitsuneleah:

  • 1 tbsp. butter, melted 
  • 1 tbsp. white sugar 
  • 1 tbsp. brown sugar 
  • 3 drops of vanilla 
  • pinch of salt 
  • 1 egg yolk 
  • 1/4 c. flour 
  • 2 tbsp. chocolate chips

In a bowl, mix together the butter, sugars, vanilla, and egg yolk. Add in the flour and salt. Mix until combined. Add in the chocolate chips. Put the dough into a small microwaveable bowl, ramekin, or coffee cup. Microwave for 40-60 seconds or until the cookie looks done. Best served warm… Enjoy!

oops nevermind I’m trying this now

GET INSIDE OF ME

(via sassafrassidy)

Tags: food

gastronomyfiles:

(via Berry gelato | Flickr - Photo Sharing!)

Tags: food


Warning: this blog will give you a laugh-attack.

I WILL FIND THIS TRUC ONE DAY.

Tags: future food funny

jumpingjacktrash:

yoyonaki:

southkoreanfood:

SAMANCO (싸만코) ICE CREAM: South Korean ice cream, a rice wafer in the shape of a goldfish is filled with creamy vanilla/sweet cream ice cream with a layer of sweet red bean paste beneath top shell. It is the ice cream version of the Korean Street food, BOONGUH BBANG. The creamiest ice cream I’ve ever had, and comes in other shapes (waffle, star, chestnut…) and flavors (green tea rice cake/mochi layer). A Korean Classic.

SouthKoreanFood

my fucking favorite ice cream you don’t understand….

nommmmmms i wish we had that here it looks so gooooood

(via justinitfortheride)

Tags: food

OMFGWANT

OMFGWANT

(via sassafrassidy)

Tags: food chocolate

(Source: hentaiofficial, via 26381)

Tags: cute food