Lemon and Cinnamon Scented Flan
inspired by Food & Wine
2 1/2 cups whole milk
Peel of half lemon
1 medium cinnamon stick, broken
1 cup sugar
1/4 cup water
5 large eggs
- Preheat the oven to 300°. Set six 5- to 6-ounce ramekins or custard cups in a medium baking pan.
- In a medium saucepan, combine the milk, lemon peel and cinnamon stick and bring to a boil. Remove from the heat and let stand for 15 minutes; discard the lemon peel and cinnamon stick pieces.
- Meanwhile, in a small saucepan, cook 1/2 cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves. Lower the heat to moderate and let the sugar syrup simmer, without stirring, until a deep amber caramel forms, about 15 minutes. Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.
- In a large bowl, whisk the eggs with the remaining 1/2 cup of sugar. Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl. Pour the custard into the ramekins. Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake for about 40 minutes, until a knife inserted into a flan comes out clean. Transfer the ramekins to a rack and let the flans cool to room temperature. Refrigerate the flans for at least 4 hours or overnight.
- To serve, run a thin knife around each flan. Top each flan with an inverted dessert plate and unmold, letting the caramel run over the flans. Serve at once.
Make Ahead: The flans can be refrigerated for up to 2 days in the ramekins.
Linking to: Citruslove @ Mis Pensamientos
Linking to: Citruslove @ Mis Pensamientos
I would like to share with you my well planned day of delicious home made meals, from breakfast, lunch, and dinner. I usually have old fashioned oatmeal, with raisins, and cinnamon, sweeten it with organic agave nectar, my usual coffee with milk...actually, caffe latte, because I make it with espresso coffee, and heat up 1 cup of low-fat milk with it. Oatmeal, is 4 points, and coffee w/milk is 1 point, but this morning, I opted for half a banana bread, and my coffee=3points I made a delicious WeightWatchers Corn Chowder...minus the (turkey bacon)
Corn Chowder with Bacon (optional)
adapted from: Weight Watchers Complete Cookbook
2 Tbsp canola oil
1 onion chopped
1 yellow bell pepper chopped
1 red bell pepper chopped
salt, and white pepper to taste
4 cups basic vegetable stock
4 medium all purpose potatoes peeled
and cubed
4 whole ears of corn shaved, or 2 cups frozen
corn kernels
1/2 cup water, mixed with 1 Tbsp corn starch
1/4 cup heavy cream
In a medium soup pot, saute the chopped onions, till wilted. Add the stock, and the cubed potatoes. Cook until almost tender, about 15 minutes. Stir in the corn, simmer for about 5 minutes. (for the chopped peppers, you can microwave them in a small bowl for about 1 or 2 minutes to stir in the chowder at the end) Add the salt and pepper, and take half the portion of the soup to put into a blender. Puree, and put back into the pot. Now, you can add your cornstarch mixed in the 1/2 cup of water, and add the heavy cream. Heat gently till thickened. Stir in the steamed chopped peppers, or you can omit them. If you're using the turkey bacon, fry them till crispy, and chop them and top the chowder! Either way, it is a delicious and satisfying chowder, or soup, depending how thick you want it!
Makes 4 servings-Points value: 4
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| Pane e Vino-Bread and wine |
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| Spaghetti w/homemade tomato sauce, Panko coated baked fresh Grouper fish |
Pasta with sauce and Parmesan cheese: 4points, simple salad with balsamic vinegar-0, Grouper fish 4points, wine-2points a small piece of bread (from the piece in photo) 2points 1 Tbsp Flan 2 points. So, this is how the points were broken down...Total points 21, of my 22 allowed points...not too shabby, and even enjoyed that 1 Tbsp of the rich, and silky flan...yumm! If I can do it...so can you. Still not late to start a NEW YOU!
