well some of you want to make this delicious flan so here is the recipe (: NOTE: for some of you that don't know what AGAVE SYRUP is : Is a sweetener commercially produced in Mexico, from several species of agave, including Agave tequilana (also called Blue Agave or Tequila Agave), and the Salmiana, Green, Grey, Thorny, and Rainbow varieties. Agave syrup is sweeter than honey, though less viscous. Agave syrup is produced in the Mexican States of Jalisco, Michoacán, Guanajuato and Tamaulipas, according to Mexican laws pertaining to certificate of origin, although most is produced in Jalisco. And you can get it in organic food stores or in wholes food market (: RECIPE: Vallina bean flan Serves 6 1 fresh vanilla bean or 1 tablespoon real vanilla extract ( i said REAL cuz the one that they sell at the market taste like alcohol ) 3 extra-large eggs plus 2 egg yolks 1/2 cup firmly packed brown sugar 4 tablespoons agave syrup ( So if u don't have any agave syrup in your home you can make some sugar caramel (: ) caramelized walnuts ( recipe follows ) seasonal fresh fruit or poached dried fruit preheat the oven yo 350 degrees. 1. Pour the milk into a 2 quart heavy-bottomed saucepan. Split the vallina bean and with the tip of the knife. Scrape all the black paste from the bean into the milk. Add the pod. Heat the milk over medium heat until the milk is very hot, with bubbles aroud the edges of the pan, but do not allow to boil. Remove from heat and let it stand 5 minutes. If you are using the vallina extract fallow the same intruction. 2. Break the eggs into a mixing bowl, add the egg yolks, brow sugar and mix thoroughly. Slowly add about a cup of the milk to the eggs, whisking as you pour; this "tempers" the eggs. Add the rest of the hot milk a little at a time to make the custard. 3. Strain the custar back into the pan trough a coarse sieve, and carefully skim off any foam from the top. Scraape the vanilla speacks out of the sieve and add back to the custard. 4. Put to tablesppons of the agave syrup ( or sugar caramel ) in the bottom of each of 6 six-ounces straight-sided ovenproof ramekins. Chill 15 minutes. Pouring carefully, divide the custar aevenly among the ramekins. 5. Set the cups in a baking dish just large enough to hold them. Very carefully pour enogh hot water into the pan to cime about one inch up the sides of the ramekins, being careful not tio splash water into the custard. Cover with foil and set the pan on the middle rack of the oven. Bake for approximately 30-35 minutes, or util the custards are form to the touch and no longer jiggly in the center. 6. Remove from the oven, take off the foil and let the custard cool in the water-filled pan. When they are cool, remove from the pan, wrap and refrigerate for up to 48 hrs. TO SERVE: top each custar with one caramelized walnut and some fruit, if you like. Recipe: Caramelized Walnuts 1 cup walnuts 2 tablespoons agave syrup or maple syrup, honey 1 tablespoon brown sugar 1. In a small mixing bowl, toss all the ingredients and coat them. 2. Place the nuts on a baking sheet that has been lightly oiled. Roast in a preheated 300 degrees oven until lightly browned. Check them frequently. Spread out to cool. Cool before storing. NOTE: u can use any kind of nuts if you don't have walnuts (: P.S. Sorry if is some typing mistakes .... i'm from mexico so i don't know to much typing (:

• 21 months ago
• MastahChef117
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• mark
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• kman
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