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How To make Grand Marnier Flan Cake
1 c Sugar
4 Egg yolks
2 Eggs
14 oz Sweetened condensed milk
3/4 c Half and half
1 ts Grated orange peel
1/4 c Grand Marnier
Cake batter Fresh fruit in season
CAKE BATTER:
3/4 c Sifted cake flour
1/2 c Sugar
1 ts Baking powder
1/4 ts Salt
2 Egg yolks
3 tb Oil
1 tb Grand Marnier
3 tb Orange juice
3 Egg whites
1/4 ts Cream of tartar
RUM GLAZE:
pt Syrup 2 tb Sugar
1 tb Cornstarch
1 tb Dark rum
1 tb Butter
Caramalize 1/2 cup sugar in heavy skillet or saucepan. Quickly pour into 3-quart oval shaped baking dish, covering bottom evenly. In bowl, beat together egg yolks, eggs, remaining 1/2 cup sugar, condensed milk, half and half, orange peel and 1 tablespoon Grand Marnier. Turn into caramel-lined dish. Prepare Cake Batter. Gently spoon over flan mixture. Place dish in larger pan and pour in hot (not boiling) water to come half-way up sides of baking dish. Bake at 325F for 1 hour or until cake is done. Cool on rack. Spoon over remaining 3 tablespoons liqueur. Chill, Covered, until ready to serve. Invert onto serving platter and garnish with berries, oranges or other fresh fruit. Makes 10 to 12 servings. Sift together flour, 1/4 cup sugar, baking powder and salt in small bowl. Make well in center and add yolks, oil, liqueur and orange juice. Stir until blended, starting from center. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff, but not dry. Gently fold batter into whites. Blend reserved pineapple syrup, sugar, cornstarch and rum in small saucepan. Heat to boiling until thickened and clear. Stir in butter. Cool for 5 minutes. Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Sept. 17 1991
How To make Grand Marnier Flan Cake's Videos
Génoise pour bûche de noël facile à faire
Génoise pour bûche de noël facile à faire
Cette recette de génoise pour bûche de noël est assez facile à faire : elle ne demande que peu d'ingrédients et peu de temps de préparation.
En suivant bien les étapes de la recette, vous obtiendrez une génoise légère, moelleuse et délicate. Une bonne base pour élaborer votre gâteau !
Ingrédients:
- 4 œufs moyens à température ambiante
- 80 grammes de sucre
- 1 cuillère à soupe d'extrait de vanille
- 50 grammes de farine tamisée
- 70 ml d'huile de tournesol
- plaque à pâtisserie 35 cm. x 35cm.
- papier sulfurisé
#Bûche #Génoise #Noël #gâteau
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Easy and Amazing Creme Brulee Recipe | Preppy Kitchen
Creamy custard with a caramelized topping, this Crème Brûlée is a classic French dessert that looks fancy but is incredibly easy to make! With this foolproof recipe, you only need five simple ingredients, and you’ll have a silky smooth and rich crème brûlée in no time. Did I mention that how satisfying it is to crack into that sugar topping?!?!?
RECIPE:
With this recipe, there’s no need to go to a restaurant to get your fix of crème brûlée. This homemade crème brûlée features a rich vanilla flavored custard with a caramelized sugar topping that comes together effortlessly.
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Orange flan
Elegant and tasty dessert
TRIFLE, Angel Food Cake Berry Trifle with Creme Anglaise
Recipe, yield 6-8 servings
Angel Food Cake
12 oz. eggwhites (about 11 eggwhites)
1 tsp. cream of tartar
7 oz. sugar, granulated (14 Tbsp)
1/4 tsp. salt
2 tsp. vanilla extract
4 1/2 oz. cake flour
2 oz. sugar, granulated (4 Tbsp)
Macerated Berries
about 3 lbs. mixed berries (strawberry, raspberry, blueberry)
-Half amount is macerated
Note: You may use your favorite mix of fruit
Crème Anglaise Sauce
4 cups. milk
2 tsp. vanilla extract
1 tsp. flavored liqueur (grand marnier, amaretto, triple sec etc) optional
8 each. eggyolks
4 oz. sugar, granulated
a pinch of salt
Garnish:
mint
Note:
*Refrigerate for at least 1 hour before serving
*This may be served in individual small clear glass tumblers; cake, berries, creme anglaise, whipped cream, and garnish
*For step by step guide, please watch the video
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Easy French Dessert Recipe: PARISIAN FLAN
Let's learn how to make this super easy french recipe?
Parisian Flan or Flan Pâtissière is a classic french dessert recipe that has been around in France for decades.
It is basically a custard baked in a shortcrust pastry shell popular in Paris. You can easy make it at home for family and friends!
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The recipe is made in 3 steps:
1: Tart Patry
2: Creme Patissiere
3: Cooking
Ingredients:
Tart Pastry:
- 1& 2/3 Cup of Flour (200g)
- 1/4 Cup of Icing Sugar (25g)
- 1Tsp of Salt (5.5g)
- 1/2 Cup of Butter (100g)
- 2 Eggs Yolk
Creme Pâtissière:
- 1/2 Cup of Water (120ml)
- 1& 1/3 Cup of Milk (330ml)
- 1 Cup of Pure Cream (200ml)
- 2tsp of Vanilla Essence (10ml)
- 3 Whole Eggs + 3 Yolks
3/4 Cup of Sugar (160g)
- 1/2 Cup of Corn Flour (60g)
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Scandinavianz - Wings Of Norway
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