Flandango

Name: Flandango
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Apricot preserves; 8 servings Blueberry jam; 6 eggs; 8 servings Butterscotch ice cream topping; 8 servings Hot fudge ice cream topping; 237 milliliters half-and- half; 118 milliliters sugar; 1 teaspoon vanilla extract; 355 milliliters whole milk

Flandango might be a good recipe to expand your side dish recipe box. One portion of this dish contains roughly 7g of protein, 8g of fat, and a total of 275 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 3 hours and 10 minutes. A mixture of apricot preserves, vanillan extract, butterscotch ice cream topping, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet.

Instructions

Special equipment: Roasting pan large enough to accommodate 8 custard cups with at least 1-inch to spare around 8 custard cups Glass or stainless steel bowl with a spout Fine mesh strainer Small nonreactive saucepan A kettle boiling water

Ingredients you will need

Custard

Water

Equipment you will use

Sieve

Roasting Pan

Sauce Pan

Bowl

Whisk

Equipment you will use

Whisk

Heat oven to 350 degrees F.

Equipment you will use

Oven

In the saucepan, combine the milk, half-and-half, vanilla, and sugar. Bring to a bare simmer over medium-low heat.

Ingredients you will need

Vanilla

Sugar

Milk

Equipment you will use

Sauce Pan

Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping should come a few millimeters up the side of the custard cup.

Ingredients you will need

Custard

Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top freezer bags. The frozen whites can be frozen up to a year.)

Ingredients you will need

Egg

Ice

Equipment you will use

Slotted Spoon

Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out of control. In a mixing bowl, combine the remaining whole eggs and the yolks. Whip the eggs with a whisk until slightly thickened and lightened in color. While whisking the eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.

Ingredients you will need

Egg

Egg Yolk

Milk

Equipment you will use

Mixing Bowl

Whisk

Sauce Pan

Place a fine mesh strainer over a glass or stainless steel bowl with a spout.

Equipment you will use

Sieve

Bowl

Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.

Ingredients you will need

Egg

Equipment you will use

Sieve

Place the custard cups into the roasting pan. Evenly distribute the custard into the custard cups, going short on the first pass.

Ingredients you will need

Custard

Equipment you will use

Roasting Pan

Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.

Ingredients you will need

Custard

Water

Equipment you will use

Oven

Frying Pan

Cook the flans for about 40 minutes, or until they wobble slightly when the pan is wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and the center. If it comes out clean, the flans are done. Using tongs, remove the cups from the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before discarding. Cool, cover and chill.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Knife