1570 royal flan leche Recipes

crown royal whiskey, apple cider, cinnamon stick (to garnish )

hot sauce, horseradish, chicken wings, cooked, canadian rye whisky (crown royal)

flan, reduced-fat milk, egg, egg whites, lump crabmeat drained and shell removed ( about 4 oz), sliced green onions, salt, black pepper, soup, olive oil, chopped onion, garlic clove ( minced ), fat-free , less- sodium chicken broth, shelled green peas, divided ( about 2 1/2 lb unshelled green peas), salt, torn spinach, chopped tomato

sugar, whole milk, dulce de leche, eggs, egg yolks, pure vanilla extract

cajeta or dulce de leche (mexican milk caramel spread), divided, sweetened condensed milk, evaporated milk, eggs, vanilla extract, spice cake mix, water, vegetable oil, eggs

special dulce de leche cheesecake, grs. vanilla cookies crushed, grs. melted butter, cheese filling, grs. cream cheese, grs. sugar, vanilla, grs. melted butter, grs. cornstarch, grs. heavy cream, big eggs, dulce de leche filling, grs. cheese filling, grs. dulce de leche, preheat oven 300f, butter loose 22 cm bottomed baking pan, mix the crushed cookies with the butter, press firmly in the bottom of the mold.

sugar , for caramelizing, eggs, condensed milk, evaporated milk, water (to fill condensed milk can), vanilla extract

royal anne cherries, undrained, sugar, cornstarch, salt, butter or margarine, lemon juice, chopped walnuts, baked (9-inch) pastry shell, egg whites, sugar, almond extract

flan mix with caramel sauce (recommended: royal), milk, almond extract, cherry extract, frozen cherries, thawed

butter, garlic, minced, onions, diced, potatoes, peeled and diced, chicken stock, heavy cream, dry english-style mustard (colemans ), crumbled stilton cheese , royal (reserve some for topping ), worcestershire sauce (to taste ), tabasco sauce (to taste ), salt , kosher (to taste), cooked bacon, crumbled, fresh ground black pepper (to taste ), red pepper flakes

aloe vera gel, vegetable glycerin, royal jelly (keep it refrigerated once you have opened the container)

need a 3-oz souffle rounds or flan dishes for this recipe, unsalted butter plus 2 tablespoons, spanish onions, sliced into 1/4inch slices, freshly grated nutmeg, chopped fresh rosemary leaves, milk, eggs plus 5 yolks, grated fresh parmigiano-reggiano, salt and pepper to taste, recipe fonduta

whole milk, heavy cream, dulce de leche (about 1 2/3 cups), pure vanilla extract

cornstarch, flour, baking powder, unsalted butter, sugar, egg yolks, dulce de leche (see (latin american caramel spread)), powdered sugar (optional)

nonstick vegetable cooking spray, ground graham crackers (from about 17 whole graham crackers), sugar, ground cinnamon, unsalted butter, melted, philadelphia-brand cream cheese, room temperature, sugar, eggs, dulce de leche (storebought is fine), vanilla extract, dulce de leche, heavy whipping cream (or more ), fleur de sel (optional)

cake batter, cake flour, baking powder, salt, eggs, separated, granulated sugar, vanilla extract, whole milk, milk syrup, sweetened condensed milk, heavy cream, evaporated milk, light rum (more if you re in the festive mood), dulce de leche, whole or goat s milk, granulated sugar, dark corn syrup, half stick cinnamon, or more to taste, egg whites, cream of tartar, water, light corn syrup, sugar

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.