How To make Swiss Flan
1 c Biscuit mix
3 tb Butter
1/4 c Light cream
FILLING: 1 Onion, large, sliced or
-chopped 2 tb Butter
2 Eggs, beaten
2 c Natural Gruyere cheese (1/2
-lb), shredded 1/4 ts Salt
PAStrY: A Swiss cheese pie is called "flan." The pastry for this pie is sometimes closer to a rich biscuit dough, but in other versions a short pastry may be used. The word "flan" means different things in different countries; In Spain it is plain cramel custard, in France a fruit tart in pastry, in Switzerland a cheese custard in pastry. And sometimes Swiss Flan is made with onions and cheese in custard! TO MAKE THE PAStrY, chop butter into the biscuit mix, work in cream, and roll out on lightly floured board; or press into a 9 inch pie plate, fluting the edges. Chill while preparing filling. FOR THE FILLING, cook onion in butter until golden; cool slightly. Add eggs, cheese, and salt. Pour this mixture into pastry, and bake in oven preheated to 425 degrees F. (very hot) for 15 minutes; then reduce heat to 350 degrees F. (moderate) and continue baking 25 to 30 minutes or until a
knife inserted in the center comes out clean. Serve warm as a luncheon entree to 4 to 6 persons, or cut into small wedges for appetizers. Makes 10 to 12 appetizers. VARIATIONS: Instead of this pastry, regular pie crust may be used. Or make pastry of 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup butter, and 1 beaten egg. Do not attempt to roll out this butter-rich pastry; press it with your fingers into pie pan, fluting the edges. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 8/93
How To make Swiss Flan's Videos
Not Your Ordinary Ube Cake | Melts in your mouth | ❗️patok pangbenta ngayon pasko❗️Bake N Roll
Welcome to my channel Bake N Roll
#howtomakeubechiffoncake
#ubecreamcake3ways
#ubemapunocake
#swissmeringuebuttercream
Ingredients:
Ube Chiffon Cake:
Yolk 5 large ( 60 grams)
sugar 1/3 cup ( 75 grams)
oil 1/4 cup ( 50 grams)
vanilla 1/2 tsp ( 5 grams)
water 1/4 cup (63 grams)
ube flavoring 2 tbsp ( 12 grams)
cake flour 1 cup (130 grams)
all purpose flour 2 tbsp (18 grams)
salt 1/2 tsp
baking powder 1 tsp
eggwhites 158 grams 2/3 cup
sugar 1/3 cup (75 grams )
cream of tartar 1/4 tsp (2 grams)
Swiss Meringue Buttercream: (Ube cream icing)
Eggwhites 6 large (200 grams) 3/4 cup
sugar 250 grams (1 1/4 cup)
butter 450 grams ( 2 cups)
vanilla 1 tsp
ube flavoring 4 tbsp (25 grams)
Toppings:
macapuno 1/3 cup
grated cheese 1/2 cup
leche flan 1/2 cup ( cut into cubes)
Lecha flan recipe????
Ube halaya recipe????
Baking time: 40 to 45 minutes (160°c)
If you have Lemon, Make this Dessert in 10 Minutes! No-Bake, No Gelatin, Easy and Delicious!
No-bake Lemon Mousse Recipe. A citrusy and delicious dessert with a cracker crust, filled with a smooth creamy filling that almost melts in your mouth and topped with lemon cream.
If you like the video, like, subscribe and share! Thank you! ❤
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???? Lemon Mousse Ingredients:
200g Biscuits
6 tablespoons Melted Butter (80g)
Keep in the fridge for 30 minutes
4 cups Milk (950 ml)
3/4 cup Sugar (170g)
5 tablespoons Cornstarch (45g)
1/2 cup Plain Yogurt (120g)
8x11 inch cake mold (18x28 cm)
Chill in the fridge for 30 minutes
1/3 cup Lemon Juice (100 ml)
1 1/4 cups Water (300 ml)
3 tablespoons Cornstarch (25g)
1/2 teaspoon Turmeric or Food Coloring
1/4 cup Sugar (50g)
Chill in the fridge for 1 hour
Decorate with melted White Chocolate
???? MORE RECIPES YOU HAVE TO TRY:
Apple Puff Pastry Recipe -
Easy Potato Cakes Recipe -
Easy Apple Pancakes Recipe -
Tasty Lemon Cake in 2 minutes -
Easy Chocolate Brioche Recipe -
Amazing 3-Ingredient Butter Cookies -
Easy Chocolate Brioche Recipe -
#lemon #dessert #recipe #lemontart #lemonmousse #lemonpie #lemoncake #nobake #cake #pie #lemon #nobakedessert #5minutedessert #10minutedessert
LECHE FLAN Business (Whole Egg & Yolk) | STEAM AND OVEN w/ COSTING
Leche flan negosyo idea and Christmas Recipe. Para sa magbabalak gawin negosyo ang leche flan bago mag Christmas and para naman sa magbabalak gawin siyang handa.
BUSINESS IDEA UNDER 500 PESOS! Recipe, Procedure, Costing included for Egg Yolk & Whole Egg.
Leche Flan (whole eggs)
6 servings
Ingredients:
6 whole eggs (large) - 40
1 (390g) condensed milk - 30
1 (370ml) evaporated milk - 26
1 tsp vanilla extract - 0.50
12 tbsp or 150g white sugar - 7.80
Leche Flan (yolks)
6 servings
Ingredients:
12 yolks (large) - 80
1 (390g) condensed milk - 30
1 (370ml) evaporated milk - 26
1 tsp vanilla extract - 0.50
3 tsp kalamansi (opt) - 1
12 tbsp or 150g white sugar - 7.80
¼ cup water - 0.50
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For any business inquiries and collaborations, email me at erakooks@gmail.com
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Music by Jennifer Chung - Better Today Than Yesterday -
Professional Baker Teaches You How To Make CRÈME CARAMEL!
Crème Caramel is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
Custard
2 large eggs
2 egg yolks
6 Tbsp (75 g) granulated sugar (caster sugar)
2 cups (450 mL) 2% milk
1 tsp (5 mL) vanilla extract
pinch salt
Caramel
3 Tbsp (45 mL) water
½ cup (100 g) granulated sugar (caster sugar)
1 tsp (5 mL) lemon juice
Recipe
1. Preheat the oven to 300 F (150 C). Place four 5-ounce (150 mL) ramekins in a baking pan with sides just taller than the ramekins.
2. In a large mixing bowl, whisk the whole eggs and egg yolks with the sugar. Pour in the milk and whisk gently, and then whisk in the vanilla and salt. Strain the mixture and let it sit while preparing the caramel, to let any bubbles on the mixture dissipate.
3. Bring the water, sugar and lemon juice up to a full boil over high heat without stirring, and continue to boil until it turns an amber colour. While the sugar boils, occasionally brush the sides of the pot with water, to keep the sugar from crystallizing. Pour the caramel into the four ramekins equally. Let cool a minute.
4. If there are still quite a few bubbles visible on the custard surface, spoon them off. Slowly pour the custard mixture into the ramekins, and dab off any new bubbles with a paper towel. Pour boiling water into the baking pan so that it comes halfway up the sides of the ramekins. Cover the baking pan with aluminum foil (or a lid)and bake for 30 to 35 minutes, until a skewer inserted into the centre of the custard comes out clean. Immediately (but carefully) remove the ramekins from the water bath to cool on a cooling rack and then chill completely, at least 3 hours.
To serve, run a palette knife around the inside edge of a ramekin. Place a dessert plate over the ramekin and invert both. Lift the ramekin off, leaving the custard on the plate with the caramel as a sauce.
TIP: I use my canning jar tongs to remove the ramekins easily from the water bath without burning my fingers.
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#OhYum #Caramel
Creamy Leche Flan//Easy Creme Caramel Recipe
Creamy Leche Flan//Easy Creme Caramel Recipe #dessertrecipe #lecheflan #cremecaramel
INGREDIENTS:
12pcs Egg Yolks
397g Condensed Milk
340g Evaporated Milk
2tbsp Vanille Extract
2tbsp Lemon Juice
1tbsp Lime Zest
FOR CARAMEL:
1cup Sugar and 3tbsp Water
You can Bake it or Steam!
Oven temperature - 180 Degrees Celsius
Cooking time - 50 to 60min
Enjoy your Smooth and Creamy Leche Flan, Bon Appetit!
Easy flan / creme caramel in 3 simple steps
Easy Flan/ creme caramel in three simple steps.
Printable Recipe for making Easy Flan:
Silky smooth, creamy, rich and sweet custard topped with oozing caramel sauce .Creme Caramel/milk leche/custard flan/ caramel flan, is an international favourite. The variation of names is a testament to how far reaching across the globe this favourite dessert really is.
Creme caramel/flan is one of the easiest desserts that we can make at home.
Here is how we can make this easy creme caramel in three simple steps.
Complete written Recipe :
METHOD
Step 1
Prepare the caramel
Pour in sugar and enough water to dissolve the sugar.Here i have used 1/3 cup of water for 6 tbsp of sugar.
Stir until the sugar dissolves.
Heat the sugar syrup for caramelizing in a sauce pan over a medium low heat. Once it starts caramelizing, do not stir. Just swirl the pan. Do not make it too dark as it will taste bitter. When it reaches a nice golden color, remove from flame.
Pour the prepared caramel into ramekins or into moulds of your preference. Swirl the pan well to coat the base of the moulds evenly.
Let it set aside and while you make the custard.
Step 2
Prepare the custard
For the custard - Add eggs, sugar,Vanilla extract and a pinch of salt in a blender. Blend for a few seconds.
Then add milk to it and again blend well. We don't want to get too much froth into the mixture as it may cause a foamy layer on top when baked.
Strain it into a bowl (for the perfect smooth texture).
Pour this mixture into the prepared ramekins.
Fill a baking dish with hot water up to a quarter portion of the tray. Place the prepared ramekins in it ).
Step 3
Bake it in a 320 F preheated oven for 45 to 55 minutes.
Once done, let it cool and then refrigerate it for 4 hours or preferably overnight.
Take it out from the refrigerator, carefully run a knife along the sides of the pan.
Place a plate over the pan, then slowly turn it upside down. Serve chilled.
You can also prepare this in a steamer or pressure cooker. If so, you have to cover the moulds with an aluminum foil. Lower the heat once the steam comes out. Never use the weight or whistle.
Happy baking!
Music credits : Nicolai Heidlas : Acoustic