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
Castella Creme Caramel Recipe | Emojoie
I made a dessert that combines flan and castella cake this time. I added mascarpone to the flan and put espresso on the castella cake as the finishing touch. This is one of my favourites.
It’s difficult to bake this recipe, so please note the following 4 points.
・All ingredients should be at room temperature
・Bring the milk to a boil
・Bake in an oven while the flan is warm
・Pour boiling water
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＊＊＊Instructions is explained in the subtitles［cc］＊＊＊
➢Glass(200ml) - for 4 cakes
50g sugar
20g water
20g hot water
160g mascarpone
70g sugar
250g milk
1 egg yolk
3 eggs
vanilla
2 egg whites
1 egg yolk
45g sugar
45g flour
15g milk
15g butter
Heat in a water-bath
160℃ 40min.
#Flan #CastellaCake
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Creme Caramel (Flan) Recipe - How to Make Creamy Maple Custards!
There's few things more satisfying than a silky smooth, rich custard (or flan). This Spanish dessert is so good yet incredibly simple to whip together!
Makes 5- 6 oz. servings.
3/4 cup (255 ml) pure maple syrup, divided
1 cup milk (preferably full fat or reduced 2% fat)
1 cup heavy cream
1 teaspoon pure vanilla extract
2 large eggs and 3 large egg yolks
Preheat oven to 325 F (163 C).
Boil 1/2 cup (170 ml) of maple syrup in a small saucepan over medium high heat until reduced to half. It should be darker in color and thicker as well. Immediately pour into 5- 6 oz. custard cups while it's still hot and fluid. Set aside.
Whisk together remaining ingredients until combined. Distribute egg custard mixture into reserved custard cups. Bake in a water bath as seen in the video until mostly set. The center should still jiggle a little when shaked (see video). Cool and chill completely in the fridge before unmolding onto a plate. To unmold the custards/flan, run a knife along the edges of the custard. Gently reheat the bottom of the cups over a flame or place them in pan filled with some hot water. This makes the syrup more liquified and easier to unmold. Enjoy! :)
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VIETNAMESE CREPES (BANH XEO):
POTSTICKERS:
TOFU PUDDING:
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BANH MI SANDWICHES:
VIETNAMESE COFFEE ICE CREAM:
BAKED ORANGE CHICKEN:
CHAR SIU BAO:
UBE ICE CREAM:
CHINESE COCKTAIL BUNS:
PEACH MANGO PIES:
MATCHA CHEESECAKE:
COCONUT PEANUT MOCHI:
BROWN SUGAR MILK TEA CREAM PUFFS (CRAQUELIN CREAM PUFFS):
BLACK SESAME ICE CREAM:
MATCHA ECLAIRS:
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GAWING MASARAP NA DESSERT ANG MGA TIRANG EGG WHITES!!
ITO NA NGA PO UPLOAD KO NA!
NANGINGINIG PA????
YIELD: 8 PCS. LARGE CUPS OF PAVLOVA
INGREDIENTS
3 PCS. EGG WHITES FROM JUMBO EGGS (128 GRAMS)
1/2 CUPS + 2 TBSP SUGAR (128 GRAMS)
1 TBSP. LEMON OR CALAMANSI JUICE (6-8 GRAMS)
3 TBSP CORNSRARCH (18 GRAMS)
MAGIC WHIZK FOR FILLING
TOP WITH FRUITS OR SYRUP
#PAVLOVARECIPE
#MERINGUE
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24 Dessert Tricks That Only Pastry Chefs Know
24 Chocolate & Caramel Dessert Decorations ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE LINKS BELOW ⬇️ Have you ever wondered how some of the top pastry chefs manage to make their desserts look so stunningly beautiful? Well, they're likely not about to reveal their tricks, which is why we've taken it upon ourselves to show you exactly how to decorate your desserts like a pro and turn them into major eye candy. These 24 clever dessert decorations are going to impress the socks off of everyone you know, just you wait!
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1.–7. | 7 Impressive Chocolate Decorations:
They say we eat with our eyes, and that might well be true, but if you think that you have to be a fancy pastry chef to turn cakes, pies, and muffins into feasts for the eyes, think again! We're going to show you just how easy it is to beautifully and tastefully decorate desserts using everyone's favorite sweet treat, chocolate!
8.–12. | 5 Magical Caramel Decorations:
Caramel can be notoriously difficult to work with, but boy is the effort worth it! There's nothing quite as elegant as a caramel decoration on top of a delicious dessert, which is why we've created 5 enchanting caramel decorations for you to try at home. Impress your dinner guests with a fancy last course featuring delicate caramel work!
13.–18. | 6 Cool Chocolate Decorations:
Dessert is already great on its own, but wouldn't it be wonderful if there was a way to take it to a whole new level? Well hold on to your hats, ladies and gentlemen, because there is! In fact, here are 6 delicious ways to take your sweets from blah to wow! in no time!
19.–24. | 6 Showstopping Chocolate Decorations:
With these 6 decoration ideas, every sweet treat from here on out will become an absolute showstopper. With just a few simple steps, you can transform all your desserts into real work of arts. You won't believe what all's possible with melted chocolate, bubble wrap, and wax paper!
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Cheesecake Flan Recipe
Cheesecake Flan is a very delicate and elegant dessert that can be prepared for any occasion. It is rich with a smooth, silky texture and the delicious caramel syrup is making it absolutely irresistible.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
1 cup (200g) sugar
2 tsp (10ml) fresh lemon juice, optional
1 package (8oz -230g) cream cheese, room temperature
5 large eggs, room temperature
2 tsp (10g) vanilla extract
1 can (14oz- 397g) sweetened condensed milk
1 can (12oz -350g) evaporated milk
1. Preheat oven to 350F (180C).
2. In a small saucepan add sugar and lemon juice. Melt over low-medium heat until golden. Remove from heat and pour the hot caramel into the bottom of a 9 inch (23cm) pan. Swirl the pan to spread evenly. Set aside until you prepare the cream cheese mixture.
3. In a large bowl mix cream cheese until smooth. Incorporate eggs one at a time, vanilla extract, sweetened condensed milk and evaporated milk. Mix well until combined.
4. Skim off the foam using a spatula and pour the cream cheese mixture over the caramel into the pan.
5. Place the pan in a larger pan, place on oven rack and add boiling water halfway up the sides of the pan.
6. Bake for 45-50 minutes until set or until a toothpick inserted into the center comes almost clean.
7. Remove the pan from water and cool completely on a cooling rack.
8. Cover and refrigerate for at least 4 hours or better overnight.
9. Run a knife around the edges of the cake to unmold it and invert onto a serving plate.
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3-Ingredient Mango Delight : The Easiest & Most Delicious Dessert Recipe
3-Ingredient Mango Delight: The Easiest & Most Delicious Dessert You'll Ever Make
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