Text 11751, 136 rader
Skriven 2014-04-04 06:48:00 av Dave Drum (75045.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Puddin' Head #2
=======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Flan
 Categories: Desserts, Citrus, Puddings
      Yield: 8 servings
 
      2 tb Water
  1 1/4 c  Sugar; divided
      8 lg Egg yolks
      4 lg Whole eggs
      2 ts Grated orange zest
      1 c  Fresh orange juice
      1 c  Unsweetened plain almond
           - milk
  1 1/2 ts Orange-flower water
    1/4 ts Salt
 
  Equipment: an 8" - 9" round ceramic or glass baking dish
  or metal cake pan (2" deep)
  
  This amazingly creamy nondairy flan has two stealth
  ingredients: almond milk and orange-flower water. The
  former adds richness but no strong almond flavor, which
  allows the orange juice and zest to shine. A smidgen of
  the latter boosts the fragrance of the fruit, but most
  importantly, it slips in something a little exotic that
  makes this dessert an absolute knockout.
  
  Preheat oven to 325øF/163øC with rack in middle.
  
  Bring water and 1/2 cup sugar to a boil in a small heavy
  sauce pan over medium heat, stirring until sugar has
  dissolved, then wash down any sugar crystals from side of
  pan with a pastry brush dipped in cold water. Boil,
  without stirring, swirling pan occasionally so caramel
  colors evenly, until dark amber. Immediately pour caramel
  into baking dish and tilt to coat bottom (dish will be
  hot). Cool until hardened, 10 to 15 min.
  
  Whisk together remaining ingredients, including remaining
  3/4 cup sugar (or blend in a blender). Pour custard over
  caramel.
  
  Bake in a water bath until custard is set 3 inches from
  edge but still wobbly in center, 1 to 1 1/2 hours.
  Transfer flan in dish to a rack to cool completely, about
  40 minutes (flan will continue to set as it cools). Chill
  until cold, at least 8 hours.
  
  To unmold flan, run a thin knife around edge of dish, then
  dip dish briefly (about 20 seconds) in a pan of very warm
  water. Invert a large platter with a rim over baking dish,
  then quickly invert to turn out flan onto platter (caramel
  will pour out over and around flan). Let stand at room
  temp 30 minutes before serving.
  
  Cooks' notes: Flan can be chilled up to 1 day (before
  unmolding).
  
  by Melissa Roberts
  
  Gourmet | April 2009
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 09 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mango Bread Pudding
 Categories: Puddings, Fruits, Dairy, Desserts
      Yield: 7 servings
 
      4 tb Salted butter
      2 c  Whole milk
    1/2 c  Heavy cream
    1/3 c  Sugar
      2 ts Vanilla extract
      2 ts Ground cardamom
      1 ts Ground ginger
      3 lg Eggs
      2 lg Mangoes; pitted, peeled, in
           - 1/2" cubes
           +=OR=+
      2    (10 oz) bags frozen mangoes;
           - thawed
      6 sl Country bread; in 1/2" cubes
           - (6 cups)
           Whipped Cream or vanilla ice
           - cream for serving
 
  I have never been a huge fan of bread pudding, but for some
  reason this bread pudding takes the cake, no pun intended.
  It combines just the right elements of sweet, tart, creamy,
  and crispy. Everyone who tries it becomes a fan.
  
  Preheat the oven to 350øF/175øC. Butter a 9" X 11" ceramic
  baking dish.
  
  In a medium saucepan combine the butter, milk, cream, sugar,
  vanilla, cardamom, and ginger and simmer over low heat,
  stirring occasionally, until the butter melts and the milk
  is hot. Remove from the heat and set aside to cool slightly
  for about 4 to 5 minutes.
  
  In a small bowl, whisk the eggs and then whisk them steadily
  into the milk mixture. Continue whisking until blended.
  
  Combine the mangoes and bread in a large bowl and mix well.
  Transfer to the baking dish and pour the milk mixture evenly
  over the top. Make sure all of the bread pieces are soaked
  with the mixture, and let sit for 5 minutes.
  
  Bake for 45 to 50 minutes, until bubbly and brown. Serve
  warm but not hot, with whipped cream or vanilla ice cream.
  
  by Anna Getty; Anna Getty's Easy Green Organic
  
  Epicurious | April 2010
  
  Yield: Serves 6 to 8
  
  MM Format by Dave Drum - 05 May 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Life is too short to stuff a mushroom. - Storm Jameson
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net:2323 (1:261/1381)