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Sweets
Perfectly Flaky Pie Crust
Ingredients
1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water
Directions
In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima
bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes
together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go
from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
While rotating the bowl with 1 hand, push dough between other palm
and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
Read more at: http://www.foodnetwork.com/recipes/aida-mollenkamp/perfectly-flaky-pie-crust-recipe.html?oc=linkback
Apple Crisp Pizza with Caramel Sauce Recipe
Ingredients 4 medium apples, peeled and cut into 1/4 inch pieces 1 tablespoon lemon juice (1/2 a lemon) 2 tablespoons sugar 1 tablespoon flour 1 teaspoon cinnamon 1 pie crust 3/4 cup
all-purpose flour 1/2 cup packed brown sugar 3/4 cup old-fashioned rolled oats 1 teaspoon ground cinnamon 1/3 cup butter, melted 1/2 cup caramel sauce Directions - Toss the apples in the lemon juice.
- Mix the sugar, flour and cinnamon in a large bowl and toss with apples.
- Roll the pie crust out to a 12 inch circle and
fold a bit of the edge under so that there is a raised outer circle.
- Place the apple mixture onto the pie crust in a single layer.
- Mix the flour, sugar, oats, cinnamon
and butter in a large bowl until it forms crumbs and sprinkle them over the apples.
- Bake in a preheated 350F oven until the top is golden brown and the apples are tender, about 30-40 minutes.
- Serve warm topped with caramel sauce and vanilla ice cream.
Apple Pie
Ingredients DOUBLE CRUST LEAF LARD PASTRY: - 2 cups sifted all-purpose flour,
plus more for flouring
- 1/4 teaspoon salt
- 3/4 cup cubed lard (preferably leaf lard), chilled
- 1/4 to 1/3 cup ice water
APPLE FILLING: - 3
pounds Granny Smith apples, peeled, cored and sliced (about 8 cups)
- 3/4 cup granulated sugar
- 1/4 cup
dark brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground
nutmeg
- 1/4 teaspoon salt
- 1/4 cup heavy
cream
- 2 tablespoons butter, diced
- 1 egg beaten with 1 tablespoon milk
- 1
tablespoon raw sugar
Directions For the double crust leaf lard pastry: In a bowl, mix the
flour and salt together with 2 knives. Cut in the lard until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture, a spoonful at a time, stirring
with a fork and adding just enough water so it holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour.
Preheat the oven to 375 degrees F.
Divide the chilled pastry into 2 pieces. Lightly flour a work surface. Roll out one piece into a 13-inch round. Line a 10-inch pie plate with the pastry round. Roll out the remaining
pastry into a 12-inch round. Cut an "x" or a design in the center of the pastry.
For the apple filling: In a large mixing bowl, combine the
apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt. Add the
cream and toss to coat.
Transfer the filling to the pastry-lined pie plate and dot
with the butter. Trim the edge of the pastry even with edge of the pie plate. Place the second pastry round over the filling and seal and crimp the edges. Cut small slits
in the top, brush with the egg yolk and milk mixture and sprinkle with the raw sugar.
Place the pie on a rimmed baking sheet. Bake for 40 minutes. Remove from the oven and cover the edges with foil (to prevent overbrowning). Bake until the fruit is tender and the filling is bubbly, 15 to 20 minutes more. Cool on
a wire rack for at least 1 hour, if you can wait!
Chantal's New York Cheesecake
Ingredients Original recipe makes 1 9-inch springform pan - 3/4 cup milk
- 4
eggs
- 1
cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
Directions - Preheat oven to
350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
- In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Chocolate Cheesecake Recipe
- 1 cup crushed chocolate wafer crumbs
- 3
tablespoons sugar
- 3 tablespoons butter, melted
FILLING: - 2 cups (12 ounces) semisweet chocolate chips
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- Strawberries and
white chocolate shavings, optional
- In a small bowl,
combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside.
-
In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust.
-
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers. Yield: 12 servings.
Originally published as Chocolate Cheesecake in Taste of Home August/September 2001, p31
Chocolate Silk Pie
Ingredients Silk Piecrust , Filling and Whipped Cream
7 ounces chocolate sandwich cookies (about 17 cookies)
4 Tablespoons unsalted butter, melted (or 1 ready made chocolate pie crust)
2 cups heavy cream, divided
( 1 1/2 cups for the silk pie and 1/2 cup for whip cream garnish)
8 ounces bittersweet or semisweet chocolate, chopped or 8 ounces of dark chocolate chips2 cups miniature
marshmallows
3 Tablespoons sifted unsweetened cocoa powder
1 Tablespoon sugar
Drizzle
1/2 cup chocolate chips
1/2 cup cream Directions
Crust and Pie Filling
- Preheat oven to 350 degrees F. Grind cookies in a food processor. Mix in butter until crumbs are moistened. Press into a 9 inch pie pan. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Let
cool on a wire rack.
- For pie filling, in a saucepan over medium-low heat, stir 1/4 cup heavy cream, chocolate, and marshmallows until smooth, about 5 minutes. Stir constantly. Remove from heat and let cool for 15 minutes.
- Whip 1 cup cream
until soft peaks form. Add sifted cocoa; beat a few seconds longer until cocoa is incorporated and stiff peaks form. Stir a third of whipped cream into cooled chocolate mixture; gently fold chocolate mixture into whipped cream. Spoon or pipe the mixture into
prepared pie shell.
- Whip remaining heavy cream with sugar until soft peaks form. Pipe onto chilled pie. Serve.
- Garnish with chocolate drizzle.
- Chill until set, about 2 hours.
Chocolate Drizzle
- In a small saucepan on the stovetop, gently heat the cream and chocolate until melted.
- Let cool a little then put the melted white drizzle into a piper or a small plastic bag and cut a small corner off the bag , then squeeze the white drizzle
onto the brownie.
Classic Blueberry Pie
Ingredients Pastry - 2 cups Gold Medal™ all-purpose flour
-
1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening
- 4 to 6 tablespoons cold water
Filling - 3/4 cup sugar
- 1/2 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon ground cinnamon, if desired
- 6 cups blueberries
- 1 tablespoon
lemon juice
- 1 tablespoon butter or margarine, if desired
Directions
- 1 In medium bowl, mix 2 cups flour and the salt. Cut in shortening,
using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side
of bowl (1 to 2 teaspoons more water can be added if necessary).
- 2 Gather pastry into a ball. Divide in half; shape into 2 flattened
rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let
pastry soften slightly before rolling.
- 3 Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than
upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- 4 In
large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries.
Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- 5 Bake
35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
- http://www.bettycrocker.com/recipes/classic-blueberry-pie/78e913d6-7e53-4ee3-bec5-ca38083b70b0
Holiday Eggnog Custard Pie
- 1 box Pillsbury™ refrigerated pie
crust, softened as directed on package
- 1 egg, beaten
Filling - 1/2 cup sugar
- 2 1/2 cups eggnog
- 4 eggs
- Freshly grated
nutmeg
Steps
-
1 Heat oven to 425°F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie. Do not prick
crust. Bake at 425°F. for 7 to 9 minutes or until light golden brown. Reduce oven temperature to 350°F. -
2 In
large bowl, combine sugar, eggnog and eggs; blend well. Pour into partially baked crust. Sprinkle with nutmeg. -
3 Bake
at 350°F. for 30 to 40 minutes or until almost set. (Center of filling will be soft.) Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator.
- http://www.pillsbury.com/recipes/holiday-eggnog-custard-pie/46fc052e-86e6-4a05-a15a-631d07af0448
Old-Fashioned Banana Cream Pie
Prep 15 mins Cook 20 mins Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream
pie. Directions - Have baked 9-inch pie shell ready.
- In a large saucepan, scald the milk.
- In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
- Over medium heat, stirring constantly, cook
until thickened.
- Cover and, stirring occasionally, cook for two minutes longer.
- In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks
into hot mixture.
- Cook for one minute longer, stirring constantly.
- Remove from heat and blend in the butter and vanilla.
- Let sit until lukewarm.
- When ready to pour, slice bananas and scatter in pie shell; pour warm mixture
over bananas.
- If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
http://www.food.com/recipe/old-fashioned-banana-cream-pie-14979
Pecan Pie
Ingredients
Dough:
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour, for rolling the dough
Filling:
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 eggs, lightly beaten
Directions
Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with
bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water
over the mixture.
Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized
bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the
dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch
thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell
for 30 minutes.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack
until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts,
bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour
the filling into the hot crust.
Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack.
Serve slightly warm or room temperature.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pecan-pie-recipe.html?oc=linkback
Pumpkin Pie
Ingredients Pat-in-the-Pan Pastry - 1 1/3 cups Gold Medal™ all-purpose flour
-
1/2 teaspoon salt
- 1/3 cup vegetable oil
- 2 tablespoons cold water
Filling - 2 eggs
- 1/2 cup sugar
- 1 teaspoon ground
cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
-
1/8 teaspoon ground cloves
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 can (12 oz) evaporated
milk
Directions - 1 Heat oven to 425°F. In medium bowl, mix flour, 1/2
teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
- 2 In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin
and milk.
- 3 To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into
pie plate. Bake 15 minutes.
- 4 Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes
out clean. Place pie on cooling rack. Cool completely, about 2 hours.
Pumpkin Pie Pop Tarts
Yield: 10 or so tarts (depending on size of your pumpkin cutter) Prep Time: 30
min Cook Time: 18 min Ingredients: 1/2 cup unsweetened pumpkin puree
2
tablespoons packed brown sugar
1/4 teaspoon pumpkin pie spice
flour, for rolling out the dough
one recipe for pie crust (or 1 package pre-made pie crust) Directions: 1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
2. In a small bowl, combine the pumpkin puree, sugar and spice. 3. On a lightly floured surface, roll out the pie dough to 1/4-inch. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes. Use a paring knife to cut-out pumpkin faces (or pumpkin
wrinkles) in half of the pumpkin shapes. 4. Place one pumpkin (without any cut-outs) on your floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water
and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling. 5. Place the tarts on your prepared baking sheet. Bake for 18 minutes,
or until golden brown. Set the tarts aside to cool.
Pink Lemonade Cheesecake
Ingredients: Lemon Cookie Crust
11 lemon cream-filled vanilla sandwich cookies, crushed
3 tablespoons
butter or 3 tablespoons margarine, melted... Lemonade Filling
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
3/4 cup frozen pink lemonade concentrate, thawed
2 teaspoons vanilla extract
2 drops red food coloring Lemonade Glaze
1/3 cup frozen pink lemonade
concentrate, thawed
4 teaspoons fresh lemon juice
1 tablespoon cornstarch
1 drop red food coloring
lemon slice Directions: 1 Make the crust: in a small bowl,
stir the crushed cookies and melted butter together until well combined. 2 Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside. 3 Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch;
beat with an electric mixer until smooth. 4 Add in eggs and egg yolk, one at a time, beating well after each addition. 5 Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust. 6 Bake
in a preheated 350° oven for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. 7 Remove the cake from the oven and run a knife around the inside edge of the pan; turn
the oven off; return the cake to the oven for an additional 1 hour. 8 Chill, uncovered, overnight. 9 Make the glaze: in a small saucepan, stir the lemonade concentrate, lemon juice, cornstarch, and food coloring together; cook and stir until
thickened and bubbly. 10 Cool and stir 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve.
Sandra's Key Lime Pie
Directions: -
Preheat
oven to 350 degrees. -
Beat softened cream cheese until creamy. -
Add sweetened condensed milk and beat to incorporate. -
Add egg yolks and beat well.
-
Add lime juice and beat till combined. -
Pour mixture into pie crust and spread with spatula until evenly distributed. -
Place on cookie sheet and then into the oven and
bake for 10 min. -
until the filling begins to set. -
Remove from oven and allow to cool on rack at room temp. -
Then place in the refrigerator for at least an
hour. -
Two works better. -
Cut into 8 slices and serve with a generous helping of whipped
S’Mores Pie
Ingredients - 1 ½ cups graham cracker crumbs (10-15 graham crackers)
- 8 tablespoons melted butter
- 7 ounces
milk or dark chocolate, or a mixture of both, broken into chunks
- 1 cup heavy cream
- 1 egg
- Pinch of salt
- 1 teaspoon unflavored gelatin
- ½ cup cold water, divided
- ¾ cup sugar
- ¼ cup light corn syrup
- ½ teaspoon vanilla
extract
Preparation - Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Alternatively, you can
put them in a bag and whack them with a rolling pin until finely crushed. Pour melted butter into crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly
press the graham cracker crumbs against the sides, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill for at least 30 minutes to avoid crumbling when serving.
- While the crust chills,
preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded — do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream
and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the
center. Remove from the oven and cool completely.
- Prepare the marshmallow topping. Pour 1/4 cup water into the bowl of a stand mixer and sprinkle the gelatin on top. In a large saucepan over medium-high heat, stir together the remaining 1/4 cup of
water, sugar and corn syrup just until sugar is dissolved. Heat until a candy thermometer reads 260 degrees, or hard-ball stage. Remove from heat, turn stand mixer to medium speed to begin beating the bloomed gelatin, and slowly pour in sugar syrup, aiming
it down the side of the bowl to prevent splatter, and scraping any remaining syrup from the pan with a heat-proof spatula. Slowly increase the speed of the mixer, and beat until the mixture is white, fluffy and doubled in volume. Add vanilla and beat for a
few moments more. Pour the mixture on top of the cooled chocolate layer, gently spreading it to the edges of the crust with a spatula. Refrigerate, uncovered, 30 to 60 minutes.
- The last step: brûlée the marshmallow. A torch is best for
this (a propane torch from the hardware store or a butane crème brûlée torch). If using a torch, clear the area of any flammable items, ignite the torch, and slowly wave the flame over the surface of the marshmallow until you achieve the
desired level of toastiness. If you do not have a torch, use the broiler of your oven. Preheat the broiler, cover the edges of the pie crust with foil or pie shields, place the pie on a baking sheet and broil — watching carefully to prevent burning —
for 2 to 3 minutes, rotating as necessary.
- To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer.
- http://cooking.nytimes.com/recipes/1015346-smores-pie
Spanish Flan
-
-
Prep 20 m -
Cook 1 h -
Ready In 1 h 20 m
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over
medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
- In
a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
- Bake in preheated oven 60 minutes.
Let cool completely.
- To serve, carefully invert on serving plate with edges when completely cool
- http://m.allrecipes.com/recipe/20979/spanish-flan/?page=0
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