Baked Caramel Custard Also Known as Flan

This is a very dainty dessert.

Ingredients:

3 cups milk

5 large eggs

2 teaspoons vanilla

½ cup sugar plus another ½ cup for the caramel

Put ½ cup sugar into a small saucepan and stir it over medium low heat until it is melted and golden brown. Add 2 tablespoons of hot water to the caramel, stir thoroughly, and pour it into a cake mold. Let the caramel run all round the sides of the mold.

Mix the eggs, milk, vanilla and 1/2 cup sugar in the blender or with a whisk.

Pour the custard into the mold and bake it in a moderate oven standing in a larger tin with about 1 inch of boiling water, until the custard is set.

Let it cool for at least 3 hours.

Loosen the edge with a spatula, slip the spatula down the sides to let air in. Turn the flan out on a plate, and serve.

Enjoy!

Image is under Creative Commons licence.  Credit given to “Arnold Gatilao” from Flickr.com 

COFFEE JELLO

1/2 cup cold coffee

3 envelopes unflavored gelatin (I used Knox) 

3 1/2 cups hot coffee (Freshly brewed coffee would be perfect) 

Sugar to taste (I used 1/3 cup) 

Let the gelatin soften in 1/2 cup cold coffee for 3 minutes then mix into the hot coffee.
Stir until all the gelatin is dissolved.
Sweeten to taste.
Place the gelatin mixture into a dish and chill.
When quite cold and almost jellied, beat up until it becomes a light foam.
Pour into mold and place in the fridge.
Serve with whipped cream.


Tip: A metal dish chills faster than a glass or plastic one.

The coffee jello is almost jellied

Beating the coffee jello. It changes to a lighter color.

Pouring the beaten jello into a glass dish

The coffee jello has set

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