23 flans zest Recipes

sugar, sugar, butter, eggs, milk, cornstarch, lemon , zest of

sugar, sweetened condensed milk, evaporated milk, water, warmed, instant coffee granules , heaping, eggs, orange zest, grated (optional), cream, for garnish

milk, lemon , zest of, cinnamon stick, eggs, beaten, unflavored gelatin , dissolved in, warm water, sugar

granulated sugar, nestle carnation evaporated milk, chilled, nestle sweetened condensed milk, ripe plantains, peeled, cut in chunks, eggs, sweet wine , such as vermouth, vanilla extract, lime zest (optional)

sugar, water, coconut milk, sweetened condensed milk, eggs , plus 2 egg yolks, lime , zested, unsweetened flaked coconut

sugar, divided, cream of tartar, zest of 2 large oranges, divided, eggs, half-and-half, sour cream, ground mace or nutmeg, ground allspice, salt, homemade pumpkin puree

sugar, water, whole milk, half-and-half, sugar, oranges , zested, whole eggs

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.

sugar , for caramelized sauce, orange juice , for sauce, half-and-half (or heavy cream for a richer, denser custard), orange , zest of, lemon , zest of, orange juice for custard, eggs, sugar for custard

sugar (for carmel), almonds, sugar (for flan), eggs, orange juice, orange , zest, grand marnier (optional)

sweetened condensed milk, kosher salt, zest from 1 lemon, plus slices to garnish, zest from 1 lime, zest from 1/2 orange, plus slices for garnish, egg yolks, eggs, vanilla extract, cookies , for serving, optional, special equipment : eight 4-oz ramekins arranged, with some distance between each, in a water bath.

almonds, toasted, ricotta cheese, sugar, eggs, beaten, grated oranges , zest of, dark rum, vanilla extract, nutmeg

sugar, water, condensed milk, whole milk, limes , zested, vanilla bean, eggs

hazelnuts, toasted, sugar, all-purpose flour, salt, butter, chilled, cut into small pieces, egg, beaten, semisweet chocolate, vegetable oil, red currant jelly, lemon zest, grated, lemon juice, strawberries, sliced, strawberries, semisweet chocolate, vegetable oil, icing sugar, approximately , for dusting the flan just before serving

graham crackers (sweetmeal biscuits, 2 cups crumbs), butter, melted, superfine sugar (castor sugar), water, powdered gelatin, eggs, separated, superfine sugar, divided, crushed pineapple, lemon , zest of, and juice of, full fat soft cream cheese, fruit or whipped cream (to garnish)

sugar, boiling water, half-and-half cream, heavy cream, sugar, orange zest, each about 2-inches long and 1/2-inch wide , pith removed, caramelized sugar syrup, jumbo egg yolks, tawny port, special equipment : portuguese flan mold or souffle dish

heavy cream, corn kernels, fresh or frozen, caraway seeds, brown-shelled eggs, sliced smoked salmon, chopped chives, salt and freshly ground black pepper, lemon zest

milk, heavy cream, lemon zest, chopped fresh chives , plus more for garnish, salt, freshly ground white pepper, egg yolks, american farmed caviar, creme fraiche, french bread crostini, recipe follows, for garnish