Off to Grandma’s house we went for a getaway to the Russian river. The Ball’s graciously invited me to come on their family vacation and I gladly accepted. “Grandma’s house” was an old bed and breakfast with plenty of room for all twelve and a half of us. Can you guess who the half is?
I decided that my contribution would be some sort of baked good that I could make at the cabin with the kids. I scoured my ‘to try’ recipes and gathered all the ingredients to make chocolate chip cookie bowls. It seemed so simple; make cookie dough and form it onto the back of a cupcake tin.
I was wrong. They were a major FAIL. I had the whole house filled with smoke from the burnt cookie drippings and cookies that would not come off the tin. Instead of my envisioned ice cream cookie bowls, we ate some ice cream with cookie crumbles on top. Welp, at least my baking extravaganza was memorable.
The next night my sous-chef, Khoi, came to the rescue by making some simple and tasty flan. He told me that his mom used to make flan when he was growing up and she would steam them in the same steamer she used for dumplings. Since we didn’t have that, he used cupcake tins and set them inside a pan filled with a couple inches of water.
- 4 eggs
- 2/3 cup of sugar (either granulated or brown)
- 1 cup water
- 2 cups of milk
- 1/4 teaspoon vanilla extract
Preheat oven to 400 degrees and grab your baking drink of choice.
Mix eggs, sugar, milk, and vanilla extract thoroughly.
Heat 2/3 cup of sugar in pot until just reaching melting point; sugar grains should be no longer visible and brown in color but not burnt. Pour in 1 cup of water to stop caramelizing process and stir.
Add a few teaspoons of caramelized sugar syrup in each slot of cupcake tray. Fill the rest with flan mixture.
Put cupcake tray inside a tray with water up to near the top of the cupcake tray.
Test by poking flan with bamboo skewer. Flan is done if you can pull the skewer out without anything sticking to it.
Et Voila! Flan!
August 1, 2014
July 18, 2014
July 15, 2014
July 10, 2014
July 8, 2014