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Posts Tagged ‘caramel’

Apparently one of the “Tatin” sisters dropped her apple tart on the floor, decided to serve it anyway and wrote it into culinary history. We didn’t drop this version on the floor, but honestly if we had,  would probably eaten it anyway. It is a delicious dessert. One you should definitely try. We even used pre bought pastry to save time and worked out really well. Good luck and let us know if it was a success.

Ingredients

  • 5 apples (of your choice) peeled, cored and sliced into quarters
  • just under a cup of sugar
  • 100g butter
  • pre-made pastry
  • a little milk

Method

Pre-heat the oven to 190C. Then in a pan that you can put in the oven. i.e one that doesn’t have a plastic handle.

Sprinkle the sugar evenly on the bottom of the pan and then add the butter as illustrated. Put over a medium heat and the butter and the sugar will start to melt and caramelise. This should take about 4-5 minutes. Jiggle the pan around a bit to make sure that it the sugar and butter cook evenly. Now you are ready to add the apples.

Add them in a spiral, cramming them as tight as you can. Now cook over a low heat for about 15 minutes. Cut your pastry into a circle a bit bigger than your pan. Take the pan off the heat and place the pastry on top of the apples, tucking in the excess pastry as shown below.

Prick holes  in the pastry, brush it with some milk and put the pan in the oven for about 20 – 25 minutes or until the pastry is a golden brown.

When it is removed from the oven it should a bit like this.

Now it is time to flip the tarte. Be really careful as the juices from the apples and the caramel will be really hot. So, place a large plate over your pan and press down as hard as you can to create a seal. Then (wearing long sleeves) flip the plate and place on the work surface. You should have the perfect tarte. Hope so anyway!

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Flan

Last night we had a delicious flan in a restaurant and decided to try and recreate it today in our own kitchen.

I combined 2 recipes because, although the lovely Simone Ortega offers traditional recipes in her cookbook, 1080 Recetas de Cocina, she doesn’t always explain the steps in great details.

Ingredients

for the caramel sauce

  • 3 tablespoons of sugar
  • 2 tablespoons of water

for the flan

  • 3/4 liter of whole milk
  • 8 tablespoons of sugar
  • 2 whole eggs
  • 6 egg yolks
  • 3 tablespoons of vanilla extract

Method

Preheat the oven to 300F (150C).

In a frying pan, over high heat, stir the sugar and water together and then leave it without stirring until it turns a dark yellow/brown color. Before it gets too dark, remove from heat and pour  into the flan moulds (called flaneras). The caramel should solidify into a layer on the bottom.

Next, in a saucepan, combine the milk and vanilla and bring to a boil. Then turn down the heat and let it simmer for about 10 minutes. In a separate bowl, combine the whole eggs and the egg yolks with the sugar and whisk until foamy. Take the milk and vanilla liquid off the heat and allow to cool. When it’s cool, pour the liquid through a strainer into the egg mixture, only adding a little bit at a time so that the eggs don’t curdle. Stir the mixture until combined and then pour into the flan moulds.

The flan needs to be cooked in a water bath. We put boiling water in a deep baking tray on top of a cookie sheet. Place each flan mould into the water bath, in the oven, and bake for about 1 hour.

Check to see if they are ready by placing a knife into the center of the flan. The knife should come out clean. If it does, then it’s set and ready to come out of the oven. Allow to cool until room temperature, then put in the fridge. When they’re cold, take them out and use a knife to cut around the edge of the flan. Place a plate over the flan, flip it over, tap the flan mould, and voila!

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