Could someone give me the name of this desert?!
Could someone give me the name of this desert?
it involves sugar in which you have to caramelize, the ingredients are eggs milk and sugar......I know that you bake it in a paticular dish.......the caramelized sugar is on top when you present it
Additional Details3 weeks ago
thanks.....I forgot an s.......:)
Answers:
3 weeks ago
thanks.....I forgot an s.......:)
FLAN! It is the dessert of Spain!
1 1/4 cups sugar, divided
1 1/2 cups milk
1/2 cup heavy cream or whipping cream
4 large eggs
1 teaspoon vanilla extract
1 pinch salt
Heat oven to 325°F.
Melt 1/2 cup sugar in small saucepan over medium heat, swirling pan occasionally, until sugar becomes amber in color, 10 minutes (do not stir).
Pour caramel into the bottom of a 5-cup souffle dish or flan pan.
Bring milk, cream, remaining 3/4 cup sugar to boil ismall saucepan over medium heat.
Remove frm heat; cover and let stand 10 minutes.
Meanwhile, whisk together eggs, vanilla and salt in large bowl.
Strain milk mixture through a sieve into eggs; whisk to combine.
Strain mixture again into prepared dish.
Place dish in a roasting pan, making sure there is at least one inch of space between the edge of the dish and pan.
Add enough hot water to roasting pan to come halfway up side of dish.
Bake until custard is jsut set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay).
Remove flan from oven.
Let flan cool in hot-water bath 15 minutes.
Remove dish from water bath and cool completely on wire rack.
Cover with plastic wrap and refrigerate overnight.
To serve:.
Runa a knife around edge of baking dish.
Place a serving plate slightly larger than dish on top.
Invert flan onto plate.
Makes 8 servings.
creme brulee
It could be creme brulee or maybe flan (maybe)
creme brulee...wonderful, isn't it?
Maybe Flan or Creme Brulee, or maybe caramel cheesecake.
No desert I know of, whether the Sahara or the Mojave or the Gobi, has any carmelized sugar on top of it.
It does sound vaguely like a flan though, a custard popular in Latin America.
Sigh, to the guy above. Give the poor guy a break, he's just hungry. (a hint on the spelling, way to remember the difference between desert (dry, arid, place) and dessert (food) is that desserts are rich so they get the additional "s".
OK, anyway, since you say the dessert if prepared in a particular dish that sounds like creme brulee, the sugar on top is hard (they do the caramelization with a small blow torch).
My husband is not a big dessert eater but he loves this one.
Flan is more pudding/custard consistency and the sugar/carmel over the top (which is really the bottom as it is served upside down) is wet as opposed to creme brulee which you have to crack through the sugar.
It could be one of three desserts. with creme brulee the sugar is caramelized after the custard is baked. with flan and creme caramel. the sugar is caramelized and put in the bottom of the dish then turned out after you bake the custard. Also Flan and creme caramel are almost identical desserts just from two different countries
If the caramelized sugar is placed in the bottom of the dish then a mixture of the eggs & milk placed on top, & the entire dish is placed into a water bath (bain marie) you will have flan (mexican) or Creme' Caramel. when the egg custard is cooked the dish is cooled then served by turning out the custard which will now be firm. it leaves the top of the custerd slightly browner than the base and the caramel will have dissolved and will now become the sauce.
If the egg & milk or cream mixture are slowly baked then cooled and the sugar is then caramelized either as a caramel syrup in a pan & poured over the surface or by sprinkling the surface with aaa grade sugar & torching with a blow torch you will have a creme Brulee'.
both Flan/ C Caramel & Brullee's in traditional french cookery have specific dishes that should be used but really anything that with stands the baking heatin the oven would suffice,
happy cooking