Simple Flan I know, I know there are hundreds of recipes for flan and here I am sharing another one…but trust me, this recipe is very simple and only requires a few ingredients. Moreover, I can assure you that whoever tries this flan will fall in love with it. It is not overwhelmingly sweet and the texture is silky and creamy. There are no words to describe it! It is true that it is loaded of calories, but we need to indulge ourselves once in a while right? You can bake the flan in small size ramekins or when going to a potluck, I like to bake the flan in a pyrex form. Everytime that I am going to a potluck party and do not know what to bring…or do not feel like cooking/baking…flan is the solution. It is simple,easy and enjoyed by all…Okay, enough of bragging about this flan, let’s go to the ingredients and method. Ingredients: Caramel ½ cup sugar Enough water to dissolve the sugar, approximately ¼ cup Flan 1 can of condensed milk (NOT evaporated milk) 3 cans of skim milk (measured by the condensed milk can) 5 eggs 1 teaspoon vanilla extract Method: Caramel In a small pan place the water and the sugar, mix until the sugar is dissolved. Boil the sugar mix until the water is totally evaporated and the sugar is thick and brown. Do not mix while it is cooking otherwise the sugar will crystallize. Carefully pour the caramelized sugar into the ramekins and gently rotate the ramekin so the caramel is evenly spread. Let the sugar cool down and set the ramekins aside. Flan In a blender add all the ingredients listed under “flan”, make sure that it is well mixed. Pour into the ramekins where the brown sugar is already hard. The flan mixture will be liquidy at this stage. Bake the flan in water-bath (banho-maria in Portuguese) for approximately 1 to 1 ½ at 275F. The top will be slightly golden and when gently shaken, the flan in ramekins will feel settled. Let it cool completely and refrigerate for at least 2 hours or overnight. Before serving, place a plate larger on top of the ramekin and in one movement, flip the ramekin carefully on a plate. Tap on the ramekin a couple of time and the flan will slide on the plate together with the caramel sauce Garnish as desired and serve. If you enjoy this simple flan recipe you might want to check on a richer version of flan recipe. Did you know that flan recipes are found as far back as ancient Rome and is was originally a savory dish? The word “flan” is derived from the Latin “flado”, which means flat cake. Thank you for stopping by Simple Recipes and have a great week! Chicken with Garlic I am sharing this recipe of “frango à passarinho” which is very popular in Brazil at Chandani’s site… I have been following Chandani via her Travel Through Food for a while, so when she asked me post as a guest on her site, I was very honored and thought that this was a great opportunity to introduce myself to her readers and share this simple recipe which somehow illustrates the aspiration of my site…simple and with a touch of my mixed background. Chandani is from Nepal, which means moonlight in Nepali. She is a very fun and lively girl. She started to realize the beauty and art of cooking after leaving her mom’s cooking to pursue her studies. Throughout her travels, she learned to appreciate food and also incorporate them into her mom’s recipes to make them unique. In spite of reading a lot of recipes, she does not like to follow them, she just follows her heart when it comes to creating dishes. She loves to cook for her friends and family and her greatest motivations are the smiles that she gets from them after tasting her food. Now that I am done with introducing Chandani, please take a moment to visit her site, Travel Through Food, and finish reading the remaining of my post. I hope you all enjoy Chandani’s site as much as I do. I hope you enjoy this healthier version of this very popular dish from Brazilian and Chandani’s site. Did you know that “frango à passarinho” in Portuguese means chicken like little birds? It is because this dish is usually done by deep frying small pieces of chicken. Thank you for stopping by Simple Recipes and have a great week! Panko Crusted Panela Cheese If you already are amazed by the large quantity of Costco products you will be speechless once you see the sizes of the cheeses, meat, and produce at their Business Center. Well, I came back with a huge piece of panela cheese and I knew that we would not be able to finish the cheese before it started to turn bad, and decided to prepare it in a way that could be stored in a freezer…this was sure an experiment, but luckily it worked great. First, I need to admit that I was a little nervous since I never froze this kind of cheese, so I prepared an extra batch just to be frozen. After a few days, I pan fried the panko crusted cheese and voila, I could not tell the difference from the freshly prepared ones, so I went ahead and prepared all the remaining cheese. I like this cheese because it has a similar texture to paneer. Once you cook it, it holds its shapes, not like mozzarella which will, in this case, “leak” out of the crust. Moreover, you can serve it as an appetizer or as a main dish, paired with salad. Ingredients: Panela Cheese Flour Panko + dry oregano to taste 1 egg + 1 tablespoon water Oil for pan fry Method: Slice the panela cheese into approximately ½ inch thick and 2 ½ by 1 inch size rectangles. Coat with flour and dip into the egg mix. Then cover with panko mix. At this point, you can pan fry with a little oil, until the panko crust turns golden or freeze for future use. Serve hot/warm. To freeze the cheese, place the cheese coated with panko in a tray, single layer. After a couple of hours in the freezer, remove the frozen cheese from the tray and store in freezer bags. I hope you enjoy this simple recipe using Panela cheese. Panela cheese or queso panela is used in many Mexican dishes. When fresh, it has a similar texture to mozzarella, but once cooked, it carries a very different texture, since it does not melt like mozzarella cheese. Thank you for stopping by Simple Recipes! Mochi Bacon Cheese Balls A while ago, I posted a recipe for “mochi cheese balls”, which uses only Parmesan cheese. I adapted the previous recipe by adding Muenster cheese, which give the cheese balls more color and a softer texture due to the melted Muenster cheese. Moreover, bacon bites were added, so you can imagine the taste of these cheese balls. This is a very easy and simple recipe, whenever you want to enjoy a tasty snack or complement a meal, just place these frozen cheese balls in a pre-heated oven for about 25 ~ 30 minutes at 275F and you are ready to receive compliments. Ingredients: 1 ½ cup tapioca flour 1 ½ cup glutinous rice flour 4 eggs 1 cup water ½ cup vegetable oil 1 ½ teaspoon salt 1 ½ cup chopped Muenster cheese ½ cup Parmesan cheese ¾ cup homemade bacon bits Method: In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca and glutinous rice flour. Mix gently until you can manage with your hands (be careful it is very hot). Alternatively add the eggs, the Muenster cheese and the Parmesan cheese until a dough is formed. Add the bacon bits (check the recipe here) and mix until the bacon is well incorporated to the dough. Make small balls (you can freeze at this point if you desire), bake for 20 to 25 minutes at 275F. Serve warm. Makes approximately 50 to 60 cheese balls. Did you know that Muenster cheese was originally made by Benedictine monks in France? In US, this cheese in mainly used melted since it melts easily over low heat. Therefore used in grilled sandwich and hamburger. Thank you for stopping by Simple Recipes! Corn Pudding (Curau de Milho) This is a very simple dessert made with corn. In Brazil this kind of dessert is mainly served in the month of June in parties called “Festa Juninas”, which celebrates popular saints like Saint John, Peter and so on. These celebrations are also important in North Europe country, such as Denmark, Finland, Sweden and in some extent in Ireland, Britain, France, Italy, Portugal, Spain. Since it is corn season…here we are! Ingredients: 4 ear of corn 1 ½ cup milk 4 tablespoon sugar ½ tablespoon butter Ground cinnamon Method: Remove the kernel of the corn. Place ½ of the kernels in the blender with half of the milk and blend for approximately 3 minutes. Strain the corn mixture in a pan. Do the same thing with the other half of the corn kernels and milk. Place the corn milk in a medium heat, add the sugar and the butter. Stir constantly, until bubbling. The corn milk will be of a creamy consistency. Pour into small ramekins, and sprinkle with cinnamon. Serve warm or cold. Did you know that corn is used to produce fuel alcohol? The fuel alcohol or biofuel is added to gasoline as additive, so the gasoline burns cleaner, reducing air pollution.