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
Amazing Kumquat Flan Recipe
This silky flan topped with a decadent caramel gets an extra boost of flavor from candied kumquats. These amazing cirtus fruits are packed with flavor and add wonderful notes of sweet and sour amazingness to the mellow creme caramel. This recipe just so happens to be from the winter chapter of my book, if you have a copy, pull it out, turn to page 153 and bake along with me!
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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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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
Flan Recipe /Flan Parisien
A Traditional French Custard tart from Paris France .
An indulgent flaky crust base ,stuffed with an credible delicious vanilla custard .
That's easy to make.
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Recipe
Pie Crust:
2 Cups(250G)Flour
5TBSP(125G)Butter
1 Egg Yolk
1/4(50Ml)water
1 TSP Vanilla Sugar
1/2 TSP Salt
Vanilla Crustard:
1/2 (500ml Milk
1 Cup(200ml) Whipping Cream
3 Eggs
3 Egg Yolks
5 TBSP(160G)Sugar
3 TBSP(60G)Cornstarch
2 TSP(30G)Vanilla
#flan #recipesoftheworld #homemade
Erdbeerboden | Strawberry Flan | A German Baking Classic
This strawberry flan cake, known as an “Erdbeerboden” in Germany, is an absolute German Baking Classic! It´s extremely popular at this time of year when fresh strawberries are in season!
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Links To The Recipes In This Video:
Erdbeerboden | Strawberry Flan Cake:
How To Make Crème Chantilly | Baking Basics #7:
More Summer Recipes:
Mary Berry´s Fraisier Cake:
Swiss Roll with Strawberries and Cream:
Mini Blueberry Bakewell Tarts:
Strawberry Meringue Roulade:
Mary Berry´s Lemon Drizzle Cake:
Baking Equipment Used (affiliate links):
28cm flan tin:
Electric Hand Whisk:
Tortenguss Rot:
Vanillezucker:
Music:
How to make Dulce de Leche in 15 Minutes | Smooth and Creamy Caramel Toffee Recipe | Baking Cherry
How to make Dulce de Leche in 15 minutes. Learn how to make this smooth and creamy caramel toffee or dulce de leche, using just a few ingredients. Unlike other recipes that take hours to make, this homemade dulce de leche can be made in 15 minutes!
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Ingredients:
1/4 cup (50g) Granulated Sugar
3 Tbsp (42g) Butter at room temperature
1/3 cup (80ml) Whole Milk, hot
14oz (397g) Sweetened Condensed Milk (do not skip or substitute this ingredient)
#recipe #yummy #caramel