luv2cook

Truly rather boring. Try the blackened tilapia instead which is much more flavorful.

This is a beautiful flan with a great texture - smooth and creamy, but firm enough to cut with a spoon. I added a tsp of good quality vanilla, but it wasn't necessary, if you prefer the sweet eggy flavor. For ease of preparation, I heated the milk in the sauce pan with the caramel residue, which dissolves the caramelized sugar into the milk, adding to the custard's flavor. This recipe is a keeper. By the way, if you're going to bake the cups in an aluminum pan, you should sprinkle a little cream of tartar into the water (NOT the flan) to keep the inside of the pan from oxidizing (turning dark). I adjusted this recipe for 6 to fill 8 small ramekins, but I left the caramel at 1/2 cup sugar.

Need only about 1.5 minutes per side. Really nice. I used the Cajun blend recipe on this site.

Upped the servings to 12 to increase the amount of filling (but I didn't increase the sugar, leaving it at 1.5 cups). Used a tart pan to reduce the amount of surplus crust to avoid the over-browning of the crust problem. Turned out delicious and beautiful served with some freshly whipped cream.

These shortbread balls are both delicate and delicious! They remind me of some cookies I had when I was a kid. Very nutty! Kind of wondering how to keep them from flattening out. Mine didn't keep their ball shape very well, but still delicious!