11 Aug

Blueberry Flan

blueberry_flan

Blueberry flan

Flans are among my favorite desserts because they are delicious and so easy to make. They are also versatile because you can incorporate almost any flavor you want. In the two years that I’ve been writing my kitchen adventures in this blog I have made several different kinds, from the plain flan to strawberry and mango and from the very popular among my friends Pastel imposible (impossible cake) to ice cream flan.

However, not all my attempts have been successful. I tried to make a cantaloupe flan that turned out horrible and bitter. At least now I know I can’t use cantaloupe as a flan flavor. But other attempts have been a great success, like the mango, pumpkin and this blueberry flans.

Blueberry flan

I followed the same recipe I used for the mango and honey flan. But instead of mango I used 2 cups of blueberries, and instead of honey I used the original burnt sugar for coating. All you have to do is put 1 cup of sugar in a non-stick pan over medium heat and stir constantly until it turns into caramel. Quickly pour the caramel into  your baking pan tilting it to swirl the caramel around the sides. Be very careful because the caramel gets extremely hot.

I took this flan to a party on Saturday and my friends loved it. I am sure that I will be making it again for them soon. Blueberries are plentiful and inexpensive right now, so I got a lot of them in my fridge waiting to be eaten or used in another delicious dessert. What do you guys recommend I do with them?

Blueberry flan

¡Buen provecho!

07 Aug

Cantaloupe Ginger Ice Cream

melon_icecream

Cantaloup ginger ice cream

Here in Ohio we’ve had a very mild summer this year (and I thank the weather gods for that), but that hasn’t stopped me from enjoying all the delicious treats that this season brings with it. Some of my all time favorite summer treats are melons, watermelons, cantaloupes, muskmelons… wow! Nothing says summer refreshment like melons.

That’s why when my lovely friend Meeta of What’s for Lunch, Honey? and Hillary of Chew on That announced the theme for July Monthly Mingle was Marvelous Melons I knew I had to come up with something delicious and refreshing. Since I have been having a lot of fun with my ice cream machine the most obvious (and easiest) thing to make was ice cream. However, this time I decided to spice it up a little and fresh ginger was the best choice.

Cantaloup ginger ice cream

Cantaloupe Ginger Ice Cream
Author: 
Recipe type: Dessert
 
Ingredients
  • •1 medium cantaloupe
  • •1/4 cup peeled and coarsely grated gingerroot (approx)
  • •4 egg whites
  • •1 cup heavy cream
  • •1 can evaporated milk
  • •1 can sweetened condensed milk
  • •1 tsp vanilla extract
Instructions
  1. In a small pot warm up heavy cream with ginger. Stir constantly until it starts to boil.
  2. Transfer milk to a bowl and whisk in egg whites. Refrigerate for at least 2 hours.
  3. Cut cantaloupe in half. Discard seeds and refrigerate one half to use as a serving bowl.
  4. Blend the other half with evaporated milk, condensed milk and vanilla extract.
  5. Pour ginger milk through a sieve and whisk in the melon mix.
  6. Freeze ice cream following ice cream machine instructions.
  7. Serve ice cream in the half cantaloupe you saved. Garnish with fresh mint leaves and enjoy!

Cantaloup ginger ice cream

¡Buen provecho!

And speaking of ice creams, here is the roundup for July’s Homemade challenge: Ice cream. I am sorry it took me awhile to post it, but with all the activities I’ve been doing this summer time just flies by! Please visit the participants’ blogs and comment on their fabulous entries:

The Homemade event will take a break in August because I don’t have the time right now to promote it (or the forum). This will allow me to think about what I want to do with my almost dead forum, but the event itself will come back in September either way.

Thank you everybody!

18 Jul

Blackberry Flan Ice Cream

blackberry_icecream

Blackberry flan ice cream

I am not sure if this could be called a flan ice cream, after all, what makes flan different from every other custard is the delicious caramel it is baked in. But this ice cream neither has caramel nor it’s baked before freezing. Anyway I am still calling it a flan ice cream because it was delicious and creamy like the flans my mom makes.

Blackberry flan ice cream

 

Blackberry Flan Ice Cream
Author: 
Recipe type: Dessert
 
Ingredients
  • •3 cups blackberries
  • •1 can evaporated milk
  • •4-6 0z. cream cheese (optional)
  • •1 can sweetened condensed milk
  • •16 0z. heavy cream
  • •4 eggs
  • •1 tsp vanilla extract
  • •juice of one lemon
  • •mint leaves for garnish
Instructions
  1. Blend together blackberries, evaporated milk and cream cheese.
  2. In a medium pot warm together condensed milk and heavy cream.
  3. In a bowl whisk eggs slightly. Slowly whisk in the warm milk.
  4. Return milk to the pot and add the blackberry milk, vanilla and lemon juice.
  5. Heat up the mixture over low heat. Keep stirring with a heat-proof spatula scraping the bottom of the pot.
  6. When the mixture thickens enough to coat the spatula (around 140°F) turn off the heat and let mixture cool in the fridge no more than 4 hours to keep the berry flavor fresh.
  7. Follow ice cream machine directions to finish making ice cream.

I must confess that this is the first ice cream I made this year, but the wait was worth it. Now that I have experimented with custard ice creams I have a lot of ideas I want to try. We haven’t had a very hot summer here in Ohio this year (thank the gods), but that is not a problem when it comes to eating ice cream in our house. It can be -2o degrees outside and we still enjoy our frozen treats.

Blackberry flan ice cream

Don’t forget that the Homemade challenge this month is still ice cream, very suiting since July is National Ice Cream month! So visit our forum and share with us your delicious ice cream recipes.

I am also sending this entry to the Ice Cream Social Challenge brought to you by ScottySnacks, SavortheThyme and Tangle Noodle.

Joy of Desserts will publish the We All Scream for Ice Cream Roundup on July 31st. Don’t forget to participate.

¡Buen provecho!

31 Mar

Mango and Honey Flan

mango_flan

Mango and Honey Flan

It’s been a while since the last time I posted a dessert on this blog and that’s because I haven’t been eating many lately. With speedo season rapidly approaching I need to make sure to be in excellent shape to wear my new swimsuit, LOL. Yeah, call me vain, but if I don’t take care of myself, nobody else is going to, right? :-p

Anyway, I an finally starting to see mangoes up here in Ohio and I couldn’t resist to buy some on my last trip to the store. I used most of them for my breakfast bombas and fruit salads but I really wanted to use one to experiment with a new flan flavor. The result was the beautiful flan you see in these pictures.

Mango and Honey Flan
Author: 
Recipe type: Dessert
Cuisine: Mexican
 
Ingredients
  • •1 14oz can condensed milk
  • •1 16oz can evaporated milk
  • •1 large mango (click here for a post on how to cut a mango)
  • •4 oz cream cheese
  • •1 TBSP vanilla extract
  • •4 eggs
  • •1/2 cup honey
Instructions
  1. Pre-heat oven to 350°F
  2. Slightly heat a 10" round baking pan and pour honey. Swirl the pan to cover sides and bottom with the honey.
  3. Blend the rest of the ingredients together and pour into the pan.
  4. Pour about 1" of water into a larger pan, 11 or 12", and put the smaller one into it (bain marie). Cover with foil aluminum paper.
  5. Bake for 60 minutes, or until a tooth pick comes out clean.
  6. Put the baking pan on a wire rack and let it cool for at least 1 hour. Refrigerate for at least 2 hours before unmolding.
  7. To unmold, put a plate on top of the pan facing down and flip the pan over and slide it off.

 

The afterthoughts:

  • Flans are some of my favorite desserts to make because they are fast and easy to make and delicious treats. Mango and honey were a great combination for this one and I don’t think there’s anything I’d change.

Mango and Honey Flan

¡Buen provecho!

I am sending this entry to the following events. Please click on the badges to learn more:

This week’s roundup is hosted by my great friend Ivy of Kopiaste. Make sure to check the roundup on Monday.