August 17, 2012

Leche Flan

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Easy Leche Flan

Leche Flan

August 17: National Vanilla Custard Day

A  fiesta is not complete without leche flan at the dessert table! Influenced by Spanish cuisine, this Filipino version of vanilla-flavored “milk custard” has a thicker texture and rich, sweet taste. When Islander prepares Pinoy-style leche flan with lots of leftover egg yolks from making macarons, she is too lazy to caramelize the sugar for the custard’s distinctively dark top. So she uses pancake syrup instead! But it still tastes terrific enough to take to potluck parties and to fiestas! Celebrate National Vanilla Custard Day with a favorite Filipino food and try our easy leche flan recipe.

Recipe

(From Mommy)

  • pancake syrup
  • 8-12 egg yolks
  • 1 teaspoon vanilla
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk

Directions

Separate the egg yolks from the whites, reserving the latter for another recipe. Pour pancake syrup in an 8-inch round pan and swirl enough of it to coat the bottom completely and moisten the sides. In a large mixing bowl, beat the egg yolks with the vanilla. Stir in the sweetened condensed milk.

Leche Flan

Add the evaporated milk and blend well until smooth. Pour the mixture into the prepared pan. Let the bubbles settle as much as possible. Place this pan into another larger pan. Pour hot or boiling water halfway up the sides to create a steam water bath. Cover both pans loosely with foil. Bake in a preheated oven at 350 degrees F for at least an hour (depending on individual ovens, add 15-minute increments to the baking time).

Leche Flan

Remove from the oven, testing for doneness with a toothpick (it should come out clean after inserting it into the leche flan). When cooked, carefully remove the foil. Use a spatula to loosen the edges of the leche flan, allowing the pancake syrup to spread on the sides and top. Place on a wire rack to cool at room temperature. Cover the 8-inch pan with foil and refrigerate overnight to set. When ready to serve, remove the foil and place a serving plate on top of the opening of the pan. Carefully invert the plate, spooning some of the pancake syrup on top of the leche flan for a sweet gloss. Slice and serve.

Leche Flan

 Notes

 

August 14, 2012

Creamsicle Cocktail

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Creamsicle Cocktail

Creamsicle Cocktail

August 14: National Creamsicle Day

The orange-cream-flavored popsicles we ate as kids now have a grown-up twist to them as a cocktail drink! Creamsicle is a brand name for frozen treats on a flat stick that consist of a vanilla ice cream center covered in a layer of fruit-flavored ice. The cocktail version of an orange Creamsicle consists of vanilla ice cream, orange juice, orange liqueur and vodka over ice. During the dog days of summer, sip on this sweet and simple treat and cool off with a creamsicle cocktail on National Creamsicle Day.

Recipe

(Adapted from Drink of the Week)

Ingredients

  • ½ ounce vodka (or orange vodka)
  • ½ ounce orange liqueur (Triple Sec or Grand Marnier)
  • 1 ounce orange juice
  • 1 scoop of vanilla ice cream (we used Lactaid lactose-free brand)

Directions

In a shaker, pour the vodka, orange liqueur and orange juice.  Add a scoop of vanilla ice cream. Shake vigorously to blend the ingredients. Pour into a chilled cocktail glass filled halfway with ice. Garnish with a slice of orange. Insert straw and sip immediately.

Creamsicle Cocktail

Notes

  • One ounce of cream may be substituted for the scoop of ice cream for a more liquidy libation. Fill a shaker with ice, vodka, orange liqueur and orange juice and cream, shake and pour into a glass.
  • Whereas a Creamsicle has a vanilla ice cream center, the similar Dreamsicle has an ice milk center.
 

August 12, 2012

Julienne Sweet Potato Fries

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Julienne Sweet Potato Fries

Julienne Sweet Potato Fries

August 12: National Julienne Fries Day

We posted a recipe for homemade French fries on National French Fries Day on July 13. Instead of regular potatoes, we used sweet potatoes in the recipe below. Although we like crinkle-cut fries, we do not have a fancy cutter so we just cut the potatoes into simple strips. The slicing technique used to describe “shoestring” style or long skinny slices of vegetables (or even meat and fruit) is called “julienne,” a French cooking term. For National Julienne Fries Day, just slice up a sweet potato into thin strips and fry them up for a fast food fix!

Recipe

Ingredients

  • 1-2 large sweet potatoes
  • vegetable oil (for deep frying)
  • salt to taste

Directions

Wash, dry and peel the sweet potatoes. Square off the ends by slicing the tapered edges. Julienne them by cutting into thin strips, around 3-inches long and no thicker than ½-inch. Slice off any other curves to make the strips straighter.

Julienne Sweet Potato Fries

Heat the oil in the deep fryer.  Carefully plunge the strips of sweet potatoes in the oil. Cook for 3-5 minutes, being careful not to burn the fries or overcook them. Drain the fries on paper towels. While still hot, sprinkle salt on them to taste. Serve immediately with your favorite dipping sauces, such as ketchup or garlic mayonnaise (optional).

Julienne Sweet Potato Fries

 

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