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Creme Caramel

Flan
Flan

 

 

 

 

 

 

 

Crème Caramel

Crème caramel, custard with caramel, flan, or flan de leche, many different names for a simple custard dessert that looks so impressive when served.

Soft creamy custard and a soft caramel topping are a wonderful end to any dinner.

You can make this as a single large serving in a 2 quart souffle pan or as individual servings in 6  ounce ramekins or souffle cups.

Ingredients for Crème Caramel

For the Caramel:
  1. ¾ cup granulated sugar
  2. ¼ cup water
  3. 2 Tbs lemon juice
For the Custard:
  1. 4 large eggs + 1 yolk
  2. 2 tsp vanilla
  3. 1/3 cup granulated sugar
  4. 3 cups whole milk

Directions for Crème Caramel:

For the Caramel:

Place the sugar and water in a sauce pan combine.  On medium heat warm the mixture up until the sugar is completely dissolved in the water, do not stir.  Bring the heat up to medium high and continue to cook. Once the syrup goes through the different candy stages and reaches a temperature of  about 320º it will become amber in color.

Pour enough into the bottom of the souffle pan to cover and allow to harden and cool.

Place the remainder of the syrup back on the oven and add a little water at a time ( Probably no more than a 1/3 of a cup) stirring until you have a completely melted and slightly thick syrup.

Place into a bowl and cool either in an ice bath or in the refrigerator.  Just before serving add the lemon juice and cognac or bourbon if you  want.

For the custard:

Preheat oven to 350º.

Place the 4 eggs and the yolk into a bowl with the vanilla and sugar and stir to combine. Add the milk and whisk everything well.

Strain into the souffle pan with the harden syrup on the bottom.  

Place the pan into a water bath that comes at least  ½ way up the custard, and place into the center of the preheated oven and bake for 50  -60 minutes until the custard is set.  If you use a container that is close to the souffle pan on all sides it is possible that during the cooking process the water will boil.  This will result in air bubbles being formed and forced to the sides of the custard.  Although it doesn’t affect the taste, for a smoother custard use a larger pan.

Remove the pan from the oven and set on a wire rack and allow to cool completely.

Once the crème caramel is completely cooled use a thin knife long enough to reach the bottom of the pan and placing it straight up and down against the inside of the pan rotate the pan, not the knife,  360º to loosen the sides of the custard.

Invert onto a flat plate large enough to hold the dessert .

If you made the thicker caramel  sauce, siphon some of the looser sauce around the crème caramel, add it to the sauce mix well and spoon over the top.

 

Here are a few items to help make this recipe:
HIC Porcelain Souffle 8-inch, 64-ounce, 2-quart
Food Strainer – Stainless Steel Fine Mesh – For Quinoa-Rice-Pasta #20148-MSS Professional Set of 3

 

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

“C’est Magnifique”  sweet creamy and enough sugar to keep me chasing squirrels for days- 5 paws

IMG

 

 

 

 

 

 

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Creme Caramel

Creme Caramel

Ingredients

  1. For the Caramel:
  2. ¾ cup granulated sugar
  3. ¼ cup water
  4. 2 Tbs lemon juice
  6. For the Custard:
  7. 4 large eggs + 1 yolk
  8. 2 tsp vanilla
  9. 1/3 cup granulated sugar
  10. 3 cups whole milk

Instructions

  1. For the Caramel:
  2. Place the sugar and water in a sauce pan combine. on medium heat warm the mixture up until the sugar is completely dissolved in the water do not stir. Bring the heat up to medium high and continue to cook. Once the syrup goes through the different candy stages and reaches a temperature of about 320º it will become amber in color.
  3. Pour enough into the bottom of the souffle pan to cover and allow to harden and cool.
  4. Place the remainder of the syrup back on the oven and add a little water at a time ( Probably no more than a 1/3 of a cup) stirring until you have a completely melted and slightly thick syrup.
  5. Place into a bowl and cool either in an ice bath or in the refrigerator. Just before serving add the lemon juice and cognac or bourbon if you want.
  6. For the custard:
  7. Preheat oven to 350º.
  8. Place the 4 eggs and the yolk into a bowl with the vanilla and sugar and stir to combine. Add the milk and whisk everything well.
  9. Strain into the souffle pan with the harden syrup on the bottom.
  10. Place the pan into a water bath that comes at least ½ way up the custard, and place into the center of the preheated oven and bake for 50 -60 minutes until the custard is set. If you use a container that is close to the souffle pan on all sides it is possible that during the cooking process the water will boil. This will result in air bubbles being formed and forced to the sides of the custard. Although it doesn't affect the taste, for a smoother custard use a larger pan.
  11. Remove the pan from the oven and set on a wire rack and allow to cool completely.
  12. Once the crème caramel is completely cooled use a thin knife long enough to reach the bottom of the pan and placing it straight up and down against the inside of the pan rotate the pan, not the knife, 360º to loosen the sides of the custard.
  13. Invert onto a flat plate large enough to hold the dessert .
  14. If you made the thicker caramel sauce, siphon some of the looser sauce around the crème caramel, add it to the sauce mix well and spoon over the top.
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Onion Soup

Onion Soup
Onion Soup

 

 

 

 

 

 

Onion Soup

One of the great misconceptions in the world of recipes is that onion soup must have a melted cheese topping.  For the record that is Soupe à l’Oignon Gratinée, or Onion soup gratineed, meaning to serve with a crust of browned bread or cheese.

A more traditional way is to serve with croutons that are browned basted with Olive oil and rubbed with garlic and perhaps sprinkled with cheese.  It can also be served without the cheese on the croutons and the cheese served on the side.

I prefer to serve it this way. the cheese does not congeal to a large hard to separate mass on top of the bowl, making it easier to eat  each spoonful of soup without having to cut and untangle the cheese.  Plus you can add more cheese as you please.

Traditional recipes call for the addition of vermouth or sherry, and a finishing touch of cognac.  While they certainly do enhance the flavor of the soup they aren’t an absolute necessary item.  Well cooked onions and a good beef stock cooked properly will suffice.  The recipe to follow is for 4 servings.

Also the cheese can certainly be varied.  Tradition is for Swiss or Parmesan.  You can use Gruyère, and in this recipe I used a combination of grated Asiago and Parmesan.

Ingredients for Onion Soup:

  1. 5-6 medium to large yellow onions thinly sliced
  2. 2 Tbs butter
  3. 1 Tbs oil
  4. 2 tsp sugar
  5. 1 tsp salt
  6. 1½ Tbs all purpose flour
  7. 4 cups good quality Beef stock
  8. 4 Tbs vermouth or sherry (optional)
  9. salt & pepper to taste
  10. 2 Tbs cognac (optional)
  11. Toasted slices of baguette
  12. 1 clove garlic (optional)
  13. 1 cup grated cheese

Directions for Onion Soup:

Thinly slice the onions and in a large saute pan with the butter and oil begin to brown them on medium-low heat.

Cover them for the first 10 minutes.  Then remove the cover add the sugar and salt and continue to cook, bringing the heat up to medium.  You need to keep a careful eye on the onions stirring frequently to prevent burning.  It will take about 30 -40 minutes for the onions to achieve an even deep golden brown color.

While the onions are cooking place your stock into a pan large enough to accommodate all the ingredients and bring it up to a simmer.

When the onions are cooked add the flour, stir to combine and cook for about 3 minutes.  During this time bring the stock up to a boil.

Add the onions to the boiling stock and if using the vermouth add it now and reduce the heat and simmer the mixture for about an hour covered.  While it is simmering, taste to adjust the seasoning if necessary.

Just before serving, bring the soup up to a boil to heat and toast the slices of baguette and when browned rub both sides with the garlic.  Add the cognac to the soup if you are going to use it and then ladle the soup into bowls and float the toasted baguette rounds on top.  Serve with the grated cheese on the side.

 

100_3560

 

 

 

 

 

 

Here are a few items to help make this recipe:
Cuisinart 622-30G Chef’s Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover
BIA Cordon Bleu Porcelain Individual Lion’s Head Soup Bowls 14-Ounce Capacity, White, Set of 4

 

 

Official Taste Tester
Official Taste Tester

 

 

 

 

 

 

Soup with onions not exactly something a S.A.P.P. can sink her teeth into.  Rule #1 applies- No Tasty No Ratey.

 

 

 

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Onion Soup

Onion Soup

Ingredients

  1. 5-6 medium to large yellow onions thinly sliced
  2. 2 Tbs butter
  3. 1 Tbs oil
  4. 2 tsp sugar
  5. 1 tsp salt
  6. 1½ Tbs all purpose flour
  7. 4 cups good quality Beef stock
  8. 4 Tbs vermouth or sherry (optional)
  9. salt & pepper to taste
  10. 2 Tbs cognac (optional)
  11. Toasted slices of baguette
  12. 1 clove garlic (optional)
  13. 1 cup grated cheese

Instructions

  1. Thinly slice the onions and in a large saute pan with the butter and oil begin to brown them on medium-low heat.
  2. Cover them for the first 10 minutes. Then remove the cover add the sugar and salt and continue to cook, bringing the heat up to medium. You need to keep a careful eye on the onions stirring frequently to prevent burning. It will take about 30 -40 minutes for the onions to achieve an even deep golden brown color.
  3. While the onions are cooking place your stock into a pan large enough to accommodate and bring it up to a simmer.
  4. When the onions are cooked add the flour, stir to combine and cook for about 3 minutes. During this time bring the stock up to a boil.
  5. Add the onions to the boiling stock and if using the vermouth add it now and reduce the heat and simmer the mixture for about an hour. While it is simmering taste to adjust seasoning if necessary.
  6. Just before serving toast the slices of baguette and when browned rub both sides with the garlic. Add the cognac to the soup if you are going to use it and then ladle the soup into bowls and float the toasted baguette rounds on top. Serve with the grated cheese on the side.
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Easy Lentil Burgers Recipe

Lentil Burger with Grilled Apple Slice
Lentil Burger with Grilled Apple Slice

 

 

 

 

 

 

 

Easy Lentil Burgers Recipe:

Up front I must admit that I am not a Vegan, Vegetarian or any type of no meat diet type person.  So if you are then there will be items to substitute in any vegetable dish that I prepare.  In this Lentil Burgers Recipe for instance one of my favorite go-to sauces L & P Worcestershire has anchovies, and the recipe does call for eggs.

Ingredients for Easy Lentil Burgers Recipe:

If you’re not a dyed in the, well not wool perhaps corn silk, vegetarian, you could substitute the water for chicken or beef stock to add a little more subtle flavor.  If you are a vegetarian, then you’ll need a substitute for the L&P and the eggs, and for that I am not an expert.

 

  1. 1½ cups dried lentils
  2. 3-4 cups water or vegetable stock
  3. 1 Tbs garlic salt
  4. 1 Tbs butter
  5. 1 tsp Olive oil
  6. 1 medium to large carrot finely diced
  7. 1 stalk celery finely diced
  8. 2 Tbs minced onion
  9. 4 Tbs dried parsley
  10. 1-2 Tbs Worcestershire sauce
  11. 2 whole eggs
  12. ¼ – 1 cup plain or italian bread crumbs
  13. Salt and pepper to taste

Like all recipes, that are not true formulas, the amounts of the ingredients aren’t written in stone.  If you want it spicy, add more Worcestershire or add pepper flakes.  Spice it with the addition of other herbs that you think will go well.

Directions for Lentil Burgers:

In a large sauce pan, place the combed through lentils and cover with water or stock so that it covers the lentils by at least 2 inches ( check the cooking instructions for the type of lentil you are using, some may require soaking before cooking).

Cook for the approximate time as suggested by the lentil package, usually 30- 45 minutes on boil.

Place the cooked lentils into a fine sieve and allow to drain and cool.

Take the carrot and celery and saute in the butter and oil until softened over medium heat, about 10 minutes.

Just before the carrot and celery are done add the dried onion and parsley.

Place the drained and cooled lentils in a large bowl  add the carrot mixture and mash all with a potato masher.  Don’t over mash, it is fine to leave some of the lentils whole.

Taste at this point and adjust seasoning if necessary.

Add the eggs and about ¼ cup of bread crumbs and stir to combine all the ingredients.  Continue to add bread crumbs until you have a slightly moist not wet mixture.

Form into patties, I like thick big burgers so this recipe yields 4 big burgers for me, but you can make them smaller and get 6-8 out of the recipe.  Place the formed patties onto a plate and layer with waxed paper in between.  Cover and refrigerate for at least an hour.

To cook it is best to use either a large saute pan or a griddle on the BBQ,  these burgers don’t do well on BBQ grates.  Cook at medium to medium high heat until warmed through and a nice crust has formed on the outside,  Depending on the thickness of the burgers anywhere from 3-7 minutes per side.

To serve you can place on a bun with the usual accoutrements or go crazy with whatever you think will go, garlic aioli, roasted peppers. Serve without the bun with grilled pineapple, BBQ sauce the choices are endless.

Here are a few items to help make this recipe:
Weber 7421 Gourmet BBQ System Griddle
Premium Fine Mesh Strainer Set – Stainless Steel Strainers with Non Slip Handles – Set of 3

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Enough is enough, trying to make vegetables “look” like meat is ridiculous. My gourmet palate and nose can detect “faux” meat a mile away.  Wake me up when the roast beef goes in the oven.

 

 

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Easy Lentil Burgers Recipe

Prep Time: 11 hours

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-8 patties

Easy Lentil Burgers Recipe

Ingredients

  1. If you're not a dyed in the, well not wool perhaps corn silk vegetarian, you could substitute the water for chicken or beef stock to add a little more subtle flavor. If you are a vegetarian, then you'll need a substitute for the L&P and the eggs, and for that I am not an expert.
  5. 1½ cups dried lentils
  6. 3-4 cups water or vegetable stock
  7. 1 Tbs garlic salt
  8. 1 Tbs butter
  9. 1 tsp Olive oil
  10. 1 medium to large carrot finely diced
  11. 1 stalk celery finely diced
  12. 2 Tbs minced onion
  13. 4 Tbs dried parsley
  14. 1-2 Tbs Worcestershire sauce
  15. 2 whole eggs
  16. ¼ - 1 cup plain or italian bread crumbs
  17. Salt and pepper to taste

Instructions

  1. Like all recipes, that are not true formulas, the amounts of the ingredients aren't written in stone. If you want it spicy, add more Worcestershire or add pepper flakes. Spice it with the addition of other herbs that you think will go well.
  2. Directions for Lentil Burgers:
  3. In a large sauce pan place the combed through lentils and cover with water or stock so that it covers the lentils by at least 2 inches ( check the cooking instructions for the type of lentil you are using, some may require soaking before cooking).
  4. Cook for the approximate time as suggested by the lentil package, usually 30- 45 minutes on boil.
  5. Place the cooked lentils into a fine sieve and allow to drain and cool.
  6. Take the carrot and celery and saute in the butter and oil until softened over medium heat, about 10 minutes.
  7. Just before the carrot and celery are done add the dried onion and parsley.
  8. Place the drained and cooled lentils in a large bowl add the carrot mixture and mash all with a potato masher. Don't over mash, it is fine to leave some of the lentils whole.
  9. Taste at this point and adjust seasoning if necessary.
  10. Add the eggs and about ¼ cup of bread crumbs and stir to combine all the ingredients. Continue to add bread crumbs until you have a slightly moist not wet mixture.
  11. Form into patties, I like thick big burgers so this recipe yields 4 big burgers for me, but you can make them smaller and get 6-8 out of the recipe. Place the formed patties onto a plate and layer with waxed paper in between. Cover and refrigerate for at least an hour.
  12. To cook it is best to use either a large saute pan or a griddle on the BBQ, these burgers don't do well on BBQ grates. Cook at medium to medium high heat until warmed through and a nice crust has formed on the outside, Depending on the thickness of the burgers anywhere from 3-7 minutes per side.
  13. To serve you can place on a bun with the usual accoutrements or go crazy with whatever you think will go, garlic aioli, roasted peppers. Serve without the bun with grilled pineapple, BBQ sauce the choices are endless.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
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  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2015 all rights reserved