CookingDiva

Flan de Champagne
This flan is my variation of a classic Latin American dessert that is usually made with milk.

4 servings

Ingredients:

Custard

1/3 cup sugar
3 eggs, whole
3 egg yolks
2-1/2 cups champagne
1 teaspoon grated lemon peel
1/2 teaspoon cinnamon, ground
Caramel

1 cup white sugar
Preparation

Pre-heat the oven to 325F (170C). Butter 6 small custard cups 6 oz or one large and place in a shallow baking pan. Heat one cup sugar in a small pan until syrupy and golden brown in color. Pour syrup evenly into prepared custard cups. Beat eggs, egg yolks and 1/3 cup sugar in a large bowl until thick and pale. Gradually add champagne, lemon peel and cinnamon; beat until combined.

Pour custard mixture into prepared cups. Make a water bath by pouring enough hot water into baking pan to come half way up sides of the custard cups. Bake 60 minutes or until a knife inserted in center of custards comes out clean. Remove from oven and cool completely. Carefully remove from the water bath. Refrigerate overnight or until ready to serve.

[Chef’s Note: This little custards benefit from a night in the refrigerator so that the hard caramel base can slowly melt into a syrup. They are the perfect dessert for dinner parties because you can prepare them in advance. After removing them from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving.]

Service Invert flan onto individual serving dishes, letting the syrup run down sides of the
custard.

Flan de Coco y Chocolate
Ingredients:

3/4 cup white fine sugar

1 can condensed milk (397 g)

3 large eggs

1-1/2 cups evaporated milk

1-1/2 cups water

1 cup dry coconut

2 tablespoons cocoa powder

Preparation

Pre-heat the oven to 350º F.

Make the caramel melting the sugar, medium heat, without stirring. Cover evenly the bottom of your baking dish.

Beat the eggs, chocolate, condensed milk, evaporated milk an water until well combined. Add coconut and stir well.

Carefully pour mixture evenly into the baking dish or individual ramekins.

Place the baking dish or individual ramekins on a larger baking pan and put in the oven. Once in the oven, add carefully hot water to the large baking pan until it reaches approx. 1 inch. This is called -Baño Maria-. Bake for 1 hour and 30 minutes if you are baking it in just 1 large dish, OR bake for 45 minutes approx. if you are using small ramekins. Remove from oven and let cool completely.

Store in the fridge and unmold (use a knife to separate the edges) just before serving them.

Come on, do not be shy...Bake me. I am the best ever banana-bread-made muffins you would ever have! So you know, I have coffee too. (The banana-coffee muffins queen, Panama, June 3dr., 2007)

While catching up with local politics, and the load of new health and immigration laws, I stumbled upon some very interesting posts from the local blogosphere and began writing my weekly Pana-Blogs report for Global Voices. Then, suddenly---sazzz, the kitchen clock started ringing! I guessed my muffins were ready! Oh yes, the banana-coffee muffins that would hunt your over caffeinated dreams until you BAKE them. Right. They were ready and perfectly delicious. Ahhh---

This recipe is a variation of the sinfully yummy Pan de Guineo y Pepita (banana cashew nut bread) I posted -en Español- sometime ago. If you are in the mood, do not miss the Pan de guineo fat-free (ES)

The eggs I used were free-range eggs (from my friend's backyard), the bananas...organic (I personally grew them). The coffee beans, well, that's another story...keep reading and you'll learn why.

So, to our delight, we know where this muffins come from! Ahh, let's not forget the beautiful silicone muffin molds---I purchased them during my latest trip to Chicago to attend the IACP Conference. They come in lovely colors, and work perfectly.  For the fans of baking...get a hold of them: Regency Sili-Cups!

Let's not forget about the exotic in this recipe: coffee, which by the way, coming from Panama, is the Talk of the town: World's Best Coffee Captures Record Price in Online Auction.

To me this is love, no question about it.

The exhilarating aroma of freshly roasted coffee beans could be only overwhelmed by the enjoyment one could experience while drinking a cup of coffee made with this tropical bounty. I have always been amazed by the riches, the colors and the energetic spirits of the region. It feels like it is totally alive, in every aspect. It breathes the same air we breath, it walks the same paths, smiles when the rain drops wet us all, and the most important: shares the most precious creation that is food. She feeds us with love, like a mother feeds her offspring, with love and lots of patience. In retribution for all the goodness, we work side by side, and with love making possible the magic of creating the best specimens, the most flavorful plants and fruits.

Now, the recipe:

Whiskey and vermouth cannot meet as friends, and the Manhattan is an offense against piety. Bernard DeVoto (1897-1956)

That's exactly why we prefer rum sometimes: Try our Hot Lemonade with Rum, Cinnamon and Clove...Tropical and delicious!

I have not posted in a few days and it feels like an eternity. It is called "blogger's guilt," and it hurts. It hurts in the bottom of my heart, needless to say...the bottom of my pan too. Now I am back, so put your comfiest cooking shoes on and sharpen your favorite knife: we are going to cook! beautiful!

I know, I know...I've got to stop the nonsense complaining and start cooking...BUT, I just want to say that if I have to blame it on something...I would blame it on the rain. It has been raining cats and dogs here in Panama. It slows me down a little. I am such a hot weather bug, THAT would bring out the wildest concoctions ideas, and would bake up a storm. So you know!

Have you ever heard of the uchuva fruit, or cape gooseberry in some parts of the world? It is a gorgeous piece of heaven, but to tell you the truth, it doesn't turn me on just like that. I have to be inspired. Maybe the rainy weather triggered it this time, who knows? Analyze it if you want, call a nutritionist! LOL! Anyhow, it was great! Wherever the inspiration came from, it did the trick just right...No regrets

The uchuva, physalis peruviana linnaeus, is originally from Peru and grows wild in high regions. It is one of the traditional tropical fruits from Colombia and in English it is known as "cape gooseberry", or "yellow gooseberry". The nutritional values of the uchuva are very similar to the cherry.

Two hundred years ago, the Portuguese and Spanish sailors introduced the "uchuva" in South Africa. They brought them from Latin America to Buena Esperanza Cape in South Africa. From there it was taken to Kenya, Zimbabwe, Australia, New Zealand, Hawaii, India, where it's grown commercially.

The uchuva fruit is delicious fresh, baked in cakes, desserts, made into sauces and preserves as well as dressing for salads and grilled meats. In addition to that, the wood from the shrub is used to make furniture.

We invite you to be a little adventurous and try our previous recipe with uchuvas: Almond-Orange Pound Cake and Uchuva Sauce, or just keep reading to get the scoop on how to prepare a delicious ricotta cheesecake dressed with fresh passion fruit and cape gooseberries!