Mar
Nature’s candy
Growing up, my momma firmly believed that a kitchen is not a kitchen without a bowl of fresh fruit.
I gladly carry on the tradition in my own house.
Feb
Let there be light !
We have been homeowners for about 7 months now. The gloomy Indiana weather has provided us with ample home renovation time, and even though there is still a laundry list of improvements we want to make, we are really enjoying taking it one little project at a time.
This past weekend we updated the hallway lighting by installing track lighting, and hung some picture frames. The next step is a fresh coat of paint and white doors and trim to brighten things up.
Feb
Desserts: Valentine’s Day Flan
I tried a new recipe tonight, using my ramekins that my hubby got me for Christmas. Seeing that it is just the two of us, I halved the ingredients, but below is the original recipe.
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 1 cup and 1/2 cup sugar
- 6 large eggs
- 1 14oz can sweetened condensed milk
- 2 13 oz cans evaporated milk
- 1 teaspoon vanilla
Preparation:
Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cookware and a large baking pan to put them in. Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it’s ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
Feb
Hello world!
Starting with a brand new blog ! Watch this space, things are going to start changing very soon !