I'll share my recipe, if you'll share yours, June 4, 2012

14 years ago

Sweetened Condensed Milk Custard

By Technicolor Kitchen

This custard is extremely popular here in Brazil and loved by many of us. As fattening as it looks (and is), you should give it a try! I just ask you not to put the blame on me once you get hooked.

Caramel:

160g caster sugar

100ml boiling water

Custard:

1 can sweetened condensed milk (395g)

2 cans of whole milk (use the condensed milk can to measure the milk amount)

3 eggs

1/2 teaspoon vanilla extract

Pre-heat the oven to 200 C/390 F.

For the caramel: place the sugar in a saucepan over medium heat and cook until it begins to melt. Using a wooden spoon, stir it from time to time to make sure the melting process is even.

When the sugar turns into a dark brown syrup, add the water carefully not to get burned , and cook it until there are no more sugar lumps.

Remove from heat and pour this caramel inside a 19cm ring pan, coating the sides well.

Set aside.

For the custard: place all the ingredients in a blender and blend for a couple of minutes. Pour the mixture into the prepared pan. Cover it with foil.

Place the prepared pan inside another pan and pour hot water until it comes half way the ring pan. Bake for 1 hour and 30 minutes or until a skewer/small knife inserted comes out clean

Leave it to cool then refrigerate for at least 6 hours.

Unmold and serve.

Serves 10.

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Comments (3)

glenda_al
14 years ago
Tried and true recipe:

Tomato pie
3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel.
9 inch pie shell, slightly browned, bottom pricked and egg wash.
1/2 onion thinly slicked (much better if you caramelize)
2 cups Italian cheese grated or cheddar will work
3/4 cup mayonnaise
1/3 cup chopped fresh basil
1/4 tsp garlic powder
1/8 tsp Italian seasoning
Place onions, then tomatoes, then top with basil in pie shell.
Mix together mayo, cheeses, garlic and italian seasoning.
Spread over pie
Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated.
Jasdip
14 years ago
A meatless Mexican lasagna. Black beans could also be added, which is what I would do.
The reviews were all good.

Mexican-Style Lasagna (Martha Stewart)

1 cup fresh cilantro leaves
4 scallions coarsely, chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 can (15.5 ounces) pinto beans, drained and rinsed (the reviews said it needed another can of beans)
1 cup prepared salsa (mild or medium), or more to suit
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

Coat an 8-inch square baking dish with cooking spray.

Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
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patti43
14 years ago
I made this last night. My sister gave me the recipes ages ago, so I finally got around to trying it. It's a brunch recipe and very good, but a little sweet for our tastes. Next time (and I will make it again), I'll use thinly sliced, peeled apples instead of the filling.

ANNIE'S HAM AND APPLE FRENCH TOAST

2 pkg. frozen French toast (I used 1 six-slice box of Aunt Jemima)
1/2 lb. boiled ham
2 c. grated Cheddar cheese
1 can apple pie filling (or 2-3 peeled, thinly sliced apples)
2 c. granola cereal

Topping:
2 c. sour cream
1/2 c. brown sugar

Layer the first 5 ingredients in a 9x13 pan in the order given. Bake for 30 to 40 minutes at 350. Mix sour cream and sugar until sugar is dissolved. Serve topping on the side.

I'll share my recipe, if you'll share yours, June 4, 2012

Comments (3)

glenda_al

Jasdip

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patti43

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