Creamy Caramel Flan

Ingredients:-

Sugar – ¾ cup

Cream cheese(softened) – 1 package (8 ounce)

Eggs – 5

Sweetened condensed milk – 1 can (14 ounce)

Evaporated milk – 1 can (12 fluid ounce)

Vanilla Extract – 1 tsp

Method:-

Preheat oven to 350 degress F.

In a pan, on a medium low- heat cook sugar,stirring until golden colour. Pour into baking dish, titling to coat bottom and sides. Set aside.

In another large bowl beat cream cheese until smooth. Beat in eggs,one at a time,until the mixture is well incorporated. Beat in condensed milk, evaporated milk, vanilla extract until smooth. Pour into cramel coated pan. Place this baking dish into another dish (enough space)and add boiling water to reach half a way of the sides of the baking dish. Once it is done, place the dish into the oven.

Bake in preheated oven 50 – 60 minutes, until center is set or place a tooth pick in center and see whether it comes out clean. Remove from oven and place it in a cool rack for 1 hour.

Then chill in refrigerator 8 hours or over night.

To serve: Before serving unmold the flan, run a knife around the edges of pan and invert on a serving plate.

 

Summer Berry Pudding

 

This recipe I found in food Network channel and it is the most delicious pudding which contains only berries and bread. No eggs, No cream or any fat contain items included in this pudding. So enjoy this pudding in this summer.

Ingredients:-

For the Berries:

Strawberries -  2 cups/ Pints (cleaned)

Raspberries  -  2 cups/ Pints

Blueberries /Blackberry – 1 cup

Sugar – 1 cup

Salt – a pinch

For the Puree:

Raspberry  - 2 cups/pint

Simple sugar – ½ cup

Salt – a pinch

For the Pudding:

Sourdough  pudding (curst removed) – 10 – 15 slices

Vanilla Ice cream – 1 cup ( optional)

Special Instrument : Heavy  can or weight

Method:-

Coarsely chop the strawberries and put them and the other berries in a sauce pan. Add the sugar and salt and cook over high heat until the berries are heated and giving up the juices. Its about 5 minutes and remove from heat and cool it.

To make the puree: In a blender, add the simple syrup and add 2 pint of raspberries and grind it until smooth and set aside.

Dip both the sides of the bread in the raspberry puree and arrange around a side and bottom of the mold. In the middle of the mold pour the cooked berries. Soak the remaining bread in the raspberries puree and layer with the cooked berries. Repeat this process and end with the bread slices/layer on the top.

To set the pudding:  Using a plate that fits just inside the top of the mold (which should press the bread),place it on top of the pudding. Place a weight on top of the plate and refrigeratethe pudding over night.

To serve: Just before serving, run a knife around the outside of the pudding and unmold it upside down on a serving plate. Serve with Ice cream or just a plain pudding.

Simple syrup:-  

Sugar – 1 cup

Water – 1/2  cup

Method:- Heat a pan and add water and sugar and mix it until  sugar dissolves. Remove from heat and cool it.

 

 

 

 

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