What's Cookin'
Spice it up every weekend with hosts Joey Quebedeaux and Jason Huguet as we feature guests from around Acadiana and share family recipes, Cajun traditions, and down-home cookin'!
Fridays at 5 pm
Replays Saturdays at 1:30 pm
GoToThePig.comThis Weeks Recipe Features:
Mexican-Caramel “Flan”
Carlos Campos
Of Baha Taco’s
The Quarters Travel Plaza
Mexican-Caramel “Flan” Recipe
Caramel Ingredients:
1 ½ cups of white sugar
¼ cup of water
Flan Ingredients:
7 whole eggs
8 eggs yokes
2 cans of sweetened condensed milk
1 ½ tsp of vanilla
½ qt of half & half
½ qt of whole milk
4 oz pk of Philadelphia Cream Cheese - softened
You will need:
1 large baking pan with ¾” of water
2 small baking pans that fit inside the larger one, or as many ramekins as
will fit inside large pan
2 mixing bowls and mixer
Directions:
* Preheat oven to 350 degrees
* Caramel preparation –
Mix sugar and water in a sauté pan over a medium flame.
Stir constantly until medium caramel color appears and sauce thickens.
Remove from heat and pour equal amounts into 2 baking pans. Swirl to coat bottom of pans.
Flan Preparation:
* Mix all Flan ingredients Except cream cheese in a large mixing bowl with a mixer until smooth and creamy.
* Whip softened cream cheese in separate mixing bowl until light and fluffy
* Gradually add and whip with flan mixture until all is incorporated, light and creamy
* Divide evenly into pans or ramekins
* Cover with foil, then bake for 35-45 minutes, until browned and set!
* Remove from water bath, and let cool on counter for 30-45 minutes.
* Chill for 2 hours
* Slice squares, or with Ramekins, loosen edges with knife and turn upside down over small serving dish,
with caramel dripping over top!
* Serves 12-16.
Enjoy!
Email Joey or Jason if you'd like to be a guest on the show! whatscookin@kdcg.com
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