Flan

I confess, I love flan and I have tried many recipes!  I found this one in a magazine my mother-in-law had.   It has a great texture which is, in my opinion, the most difficult part of making flan.  Instead of the loaf pan, I usually make it in individual serving size ramekins.  

Serves 8-10

2/3 cup  sugar

2 large eggs plus 5 large yolks

1 (14 oz.) can sweetened condensed milk

1 (12-oz.) can evaporated milk

½ cup whole milk

1 ½ tablespoons vanilla extract

½ tsp. salt

∎ Stir together sugar and ¼ cup water in medium heavy saucepan until sugar is completely moistened.  Bring to boil over medium-high heat, 3 to 5 minutes, and cook, without stirring, until mixture begins to turn golden, another 1-2 minutes.  Gently swirling pan, continue to cook until sugar is color of peanut butter, 1-2 minutes.  Remove from heat and swirl pan until sugar is reddish amber and fragrant, 15-20 seconds.  Carefully swirl in 2 tablespoons warm tap water until incorporated; mixture will bubble and steam.  Pour caramel into 8 ½ by 4 ½ inch loaf pan; do not scrape out saucepan.  Set loaf pan aside.

∎ Adjust oven rack to middle position and heat oven to 300 degrees.  Line bottom of 13 x 9 inch baking pan with dish towel, folding towel to fit smoothly, and set aside.  Bring 2 quarts water to boil. 

3. Whisk eggs and yolks in large bowl until combined.  Add sweetened condensed milk, evaporated milk, whole milk, vanilla, and salt and whisk until incorporated.  Strain mixture through fine mish strainer into prepared loaf pan.

∎ Cover loaf pan tightly with aluminum foil and place in prepared baking pan.  Place baking pan in oven and carefully pour all of boiling water into pan.  Bake until center of custard jiggles slightly when shaken and custard registers 180 degrees, 1 ¼ to 1 ½ hours.  Remove foil and leave custard in water bath until loaf pan has cooled completely.  Remove loaf pan from water bath, wrap tightly with plastic wrap, and chill overnight or up to 4 days.

∎ To unmold, slide paring knife around edges of pan.  Invert serving platter on top of pan and turn pan and platter over.  When flan is released, remove loan pan.  Using rubber spatula, scrape residual caramel onto flan.  Slice and serve.  (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days)

Vanilla Pudding and Pie Filling - Grandma Collins

This Recipe is pretty much fail proof!

2 quarts milk

1 cup sugar

    Pour into sauce pan & bring to boil. 

In Blender, combine the following ingredients:

4-6 eggs, depending on size                                        

2/3 cup cornstarch                  

2/3 cup flour                           

1 cup sugar

1 tsp. salt

2 ½ TBSP vanilla

            Blend until smooth.  Slowly add several cups (or as much will fit into your blender) while blender is running.  (This increases the temperature of the egg mixture without cooking the eggs – nothing worse than little pieces of cooked eggs in your pudding)  Add entire contents of blender back to the remaining milk mixture in the pan and cook, stirring constantly until pudding is thick and almost begins to bubble.  Add vanilla and cool. 

Three Egg Cake - Grandma Humpherys

 This makes a fairly dense cake - it's the recipe I always use for trifle or strawberry shortcake because it doesn't soak up the pudding or sauce and get soggy.  

Ingredients:  

¾ C. butter

1 ½ C. Milk

3 Eggs

1 ½ C. sugar

3 C. Flour

4 ½ tsp. Baking Powder
1/2 tsp  Salt 

1 ½ tsp. Vanilla

Heat Milk and butter until butter is melted and milk is hot (be careful not to scorch).  While Milk is heating, beat eggs lightly and add sugar.  Cool milk slightly and add to egg/sugar mixture.  Add flour, salt, baking powder and vanilla.  Grease sheet cake pan or 9 x 13 cake pan.  Sprinkle with sugar to prevent sticking.  Bake at 350* for 25-30 minutes (or less if using sheet cake pan).  

Caramel Apples - Becky Lyle

(Good for Caramel Apples)

2 cups sugar
1 ½ cups white corn syrup
2 cups whipping cream
½ cup milk
½ tsp. Salt
1 tsp. Vanilla
½ can sweetened condensed milk

Mix cream and milk together.  Put ½ of the mixture in a heavy pan along with sugar, salt & corn syrup.  Cook on low heat until it turns a light beige color; about ½ hour.  Turn heat up (about medium) and add the remaining cream mixture.  Don’t stop boiling.  Cook for 15-20 minutes more.  Then add ½ can sweetened condensed milk.  Cook to 230 degrees or hard ball stage.   Dip apples immediately.  If desired, roll dipped apples in toppings (toffee bits, nuts, sprinkles, etc.) while soft.  Or, after caramel has set, may dip in melted chocolate or white chocolate.