Posts Tagged ‘Milk’

How to Make the Best Flan – Cuban Custard

 

Flan – Cuban Custard

By Three Guys From Miami

 

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Yield: 8 servings
A wonderfully rich dessert, creamy and full of egg flavor like a very rich custard.

INGREDIENTS:

1 lemon rind, carefully pared
1 cup milk
1 cinnamon stick
3/4 cup sugar
8 whole eggs
1 cup sugar
2 cups heavy cream

 

Preheat oven to 350 degrees F.

Use individual ovenproof custard cups. Carefully remove the outer rind from a lemon. Don’t cut too deep or you’ll cut into the pulp! You just want the outer, mostly yellow layer!

Scald the milk by bringing it quickly to a boil with the lemon rind and cinnamon stick, stirring constantly. Remove from heat and let stand for 15 minutes. Remove lemon rind and cinnamon stick after the milk cools.

For the caramel, heat 3/4 cup sugar in the bottom of a metallic pan at medium-high heat until it begins to melt. Stir constantly to prevent burning! The sugar will turn to a thick syrup with a dark brown color. Quickly remove from heat and pour into each one of your individual custard cups. Tilt back and forth to cover the bottom and sides of the dish. The syrup will harden as it cools to form a thick shell. During the baking process, this shell magically transforms itself into a delicious dark caramel syrup.

For the custard, beat the eggs with 1 cup sugar until thoroughly mixed and frothy; stir in the warm milk and the cream. Pour into the caramel-lined dishes and set it into a water bath (baño de Maria).

Bake for 35 to 50 minutes or until a knife comes out of center clean. Let cool in dish.

Before serving, loosen sides with a knife and flip onto individual plates or just serve the flan in the custard cup dusted with a little cinnamon or nutmeg.

 

Recipe URL: http://www.icuban.com/food/flan.html

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Coconut Milk Rice Pudding with Fresh Mango – I Don’t Like Rice Pudding, But I Love This!

Posted by Chef John at 1:07 PM

I’m not a big fan of rice pudding, but curiosity got the best of me, and I needed to find out how much better/different a version would be that used Arborio rice, and the same basic technique as a savory risotto.

In addition to trying out a new cooking method, I also wanted to sneak in some coconut milk for a little tropical twist, and I’m happy to report great success on both fronts. The Arborio produced a wonderfully creamy texture, and unlike tradition long-grain rice pudding, the grains of rice maintained a certain textural integrity, instead of just disappearing into one big, starchy mass.

The coconut milk gave the pudding another layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness. Of course the mango is optional, and you’re welcome to take your chances with raisins, preferably golden ones. If desired, those can be added at the same time as the sugar and salt.

Speaking of bowls, I generally don’t make dessert for three (except this one time, at band camp…), but I had some new porcelain ones I wanted to use, and didn’t bother to check the volume before ladling in the sweet porridge.
Despite my “odd” yield, you should get four nicely sized portions from the amounts below. And yes, if you can’t find coconut milk (which you can), simply use all milk. I hope you give this coconut milk rice pudding a try soon. Enjoy!
Ingredients for 4 portions:
1 tbsp butter
1/3 cup Arborio rice (Note: I haven’t tested this recipe using regular rice, so no idea if that will work here. My instincts tell me, not nearly as well)
1 cup coconut milk
2 3/4 to 3 cups milk, or as needed
1/4 cup white sugar
1/8 tsp vanilla
salt to taste
1 egg yolk, beaten with 2 tbsp milk
For the garnish:
1/4 cup finely diced mango
pinch of Chinese 5-Spice

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