Home Party Dessert Recipe
3/25/2014
Sweet Potato Flans
1 1/2 lbs unpeeled whole sweet potatoes
2 3/4 cups sugar, divided
3/4 cup water
6 large eggs
1 T vanilla extract
3/4 t salt
2 cups heavy whipping cream
2 t finely grated orange peel
>how to make<
*Cook sweet potatoes in large pot of boiling water until tender, about 35 minutes.
*Drain well. Cool 20 minutes. Peel potatoes.
*Transfer to medium bowl; mash until smooth.
*Position rack in center of oven and preheat to 325 degrees.
*Stir 2 cups sugar and 3/4 cup water in heavy medium saucepan over medium heat until sugar dissolves.
*Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
*Immediately divide caramel among twelve 3/4-cup custard cups or souffle dishes, tilting cups to cover bottom with caramel. Cool.
*Whisk mashed sweet potatoes, remaining 3/4 cup sugar, eggs, vanilla, and salt in large bowl to blend well.
*Combine cream and orange peel in heavy medium saucepan.
*Bring to boil.
*Gradually whisk cream into potato egg mixture.
*Strain mixture into 2 quart measuring cup or bowl, discard solids in strainer.
*Divide mixture among custard cups.
*Place 6 cups in each of 2 large baking pans.
*Add enough hot water to baking pans to come halfway up sides of cups.
*Bake flans until sides are set but center still moves slightly when cups are shaken, about 45 minutes.
*Remove cups from water and cool about 40 minutes.
*Cover and refrigerate at least 3 hours and up to 2 days.
*Run small sharp knife around sides of 1 flan.
*Place plate atop cup.
*Invert flan onto plate, allowing caramel to run over flan.
*Remove custard cup.
*Repeat with remaining flans and serve.
-serves 12-
Note: I found this recipe in "bon appetit Desserts".
1 1/2 lbs unpeeled whole sweet potatoes
2 3/4 cups sugar, divided
3/4 cup water
6 large eggs
1 T vanilla extract
3/4 t salt
2 cups heavy whipping cream
2 t finely grated orange peel
>how to make<
*Cook sweet potatoes in large pot of boiling water until tender, about 35 minutes.
*Drain well. Cool 20 minutes. Peel potatoes.
*Transfer to medium bowl; mash until smooth.
*Position rack in center of oven and preheat to 325 degrees.
*Stir 2 cups sugar and 3/4 cup water in heavy medium saucepan over medium heat until sugar dissolves.
*Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
*Immediately divide caramel among twelve 3/4-cup custard cups or souffle dishes, tilting cups to cover bottom with caramel. Cool.
*Whisk mashed sweet potatoes, remaining 3/4 cup sugar, eggs, vanilla, and salt in large bowl to blend well.
*Combine cream and orange peel in heavy medium saucepan.
*Bring to boil.
*Gradually whisk cream into potato egg mixture.
*Strain mixture into 2 quart measuring cup or bowl, discard solids in strainer.
*Divide mixture among custard cups.
*Place 6 cups in each of 2 large baking pans.
*Add enough hot water to baking pans to come halfway up sides of cups.
*Bake flans until sides are set but center still moves slightly when cups are shaken, about 45 minutes.
*Remove cups from water and cool about 40 minutes.
*Cover and refrigerate at least 3 hours and up to 2 days.
*Run small sharp knife around sides of 1 flan.
*Place plate atop cup.
*Invert flan onto plate, allowing caramel to run over flan.
*Remove custard cup.
*Repeat with remaining flans and serve.
-serves 12-
Note: I found this recipe in "bon appetit Desserts".
Labels: Flan recipe, Sweet Potato Flan recipe, Sweet Potato resipe
3/08/2014
Pear Clafouti
5 T unsalted butter, melted, divided
4 Anjou pears, peeled, halved, cored, cut crosswise into thin slices
4 large eggs
1 cup whole milk
1/2 cup sugar
6 T all purpose flour
2 T brandy
1 t finely grated lemon peel
1 t vanilla extract
1/8 salt
>how to make<
*Preheat oven to 325 degrees.
*Generously butter 10" glass pie dish.
*Heat 1 T melted butter in heavy large skillet over medium high heat.
*Add pears and saute until soft and beginning to brown about 8~10 minutes.
*Cool pears in skillet.
*Blend eggs, milk, sugar, flour, brandy, lemon peel, vanilla, and salt in blender until batter is smooth.
*Add remaining 4 T melted butter and blend to combine.
*Arrange pears in prepared dish.
*Pour batter over.
*Bake clafouti until set and puffed and brown on top about 55~65 minutes.
*Cool at least 15 minutes.
*Serve clafouti warm or at room temperature.
-serves 8-
Note: I found this recipe in "bon appetit Desserts".
5 T unsalted butter, melted, divided
4 Anjou pears, peeled, halved, cored, cut crosswise into thin slices
4 large eggs
1 cup whole milk
1/2 cup sugar
6 T all purpose flour
2 T brandy
1 t finely grated lemon peel
1 t vanilla extract
1/8 salt
>how to make<
*Preheat oven to 325 degrees.
*Generously butter 10" glass pie dish.
*Heat 1 T melted butter in heavy large skillet over medium high heat.
*Add pears and saute until soft and beginning to brown about 8~10 minutes.
*Cool pears in skillet.
*Blend eggs, milk, sugar, flour, brandy, lemon peel, vanilla, and salt in blender until batter is smooth.
*Add remaining 4 T melted butter and blend to combine.
*Arrange pears in prepared dish.
*Pour batter over.
*Bake clafouti until set and puffed and brown on top about 55~65 minutes.
*Cool at least 15 minutes.
*Serve clafouti warm or at room temperature.
-serves 8-
Note: I found this recipe in "bon appetit Desserts".
Labels: clafoutis recipe, pear clafouti recipe
