Coffee Flan w/ Cajeta Caramel

Coffee Flan with Cajeta Caramel

This flan is made like a custard, with plenty of eggs: 6 wholes ones and 8 yolks.  It has a rich coffee flavor, and you add the coffee raw like in “cafe de olla”, to the sweet milk mix.  I had made coffee flan before, but not this way, so I decided to give it a try.   The original recipe is from Chef Rick Bayless, “TV show about Mexican food”, Mexico, One Plate at a Time and yes, I`m a fan.

WP_20140910_002The real kick of this flan is the Cajeta Caramel, made out of Goat Milk Caramel spread.   The advantage of this spread is that you don`t have to cook it, like you have to do with sugar caramel. You just spread it in the baking dish,  add the flan mixture, and that`s it.

Ingredients:

1/2 cup of cajeta spread (latino food isle in the supermarket)

3 cups of milk

2 cans of condensed milk

4 orange peel strip without the white part

1 1/2 cinnamon sticks

4 whole cloves

1/3 cup dark roast coffee

6 whole eggs

8 egg yolks

 

Directions:

Combine all ingredients, except eggs and yolks.  Simmer and stir ocasionally and don`t let it scorch.  Remove from heat strain, and let it rest for 5 minutes or so.  Whisk the eggs and yolks and strain again the hot milk/coffee mixture into the eggs, very slowly and mixing at the same time. You may need to strain the mixture more than one time, to eliminate the ground coffee dregs.

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Cook in Bain Marie at 350 .F, for 45 minutes or so.  Let it rest before inverting it in a serving plate, serve with the Cajeta Caramel Sauce that form in the flan baking dish.  You can also add a scoop of vanilla ice cream…yum,yum,yum!!.

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Fabiola Garcia

French Apple Tart

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Tarte Tatin

Its a classic french dessert that can be prepare with apples, pears or prunes.  I prefer to do mine with apples. Serve with vanilla ice cream for that classic touch, or with ginger or a lemon ice cream for a sweet and sour flavor.

Ingredients for the dough:

2 sticks of butter cut in small pieces

2 1/2 c all purpose flour

1 teaspoon of salt

1 teaspoon of sugar

1/2 c ice water

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Mix flour, salt and sugar. Place in food processor add butter and process for less than a minute, add the cold water an process until the dough hold together. This will render two tarts, divide in two balls and flatten to form two discs. cover then with plastic wrap and refrigerate for up to a day.

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For the filling:

1 c sugar

1 lemon juiced

1 stick of butter cut in pieces

6 granny smith apple

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This one was made with Whole Wheat flour, and the color was to intense, it did not change the flavor, but the flour did not hold together very well.

 

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This was made with all purpose flour and much more apples

27173_426405799767_2824453_n For the filling:

Do a caramel with the sugar, and the lemon juice. When the caramel is done, remove from the heat, and add the cut butter. Have a round pan ready for the oven and place the caramel and the apples facing inside up. Bake for 30 minutes, and after is cold invert into a large plate. Serve with your desire ice cream or whip cream.  Enjoy!!