---------- Recipe via Meal-Master (tm) v8.02
Title: Shrimp Dumplings
Categories: Appetizers
Yield: 24 dumplings
6 Dried Shiitake Mushrooms
1/2 lb Peeled Raw Shrimp
1 lb Dungeness Crab Meat
1 Carrot, minced
1 Onion, minced
1 tb Soy Sauce
3 tb Mirin or Dry Sherry
1/4 c Sake
1 tb Sugar
4 c Vegetable Oil
Powdered Mustard
Water
Place the dried mushrooms in a bowl of warm water and soak for 30 minutes.
Drain the mushrooms and remove the stems. Mince the mushrooms.
Place the shrimp in a food processor and process until a paste is formed.
Add the crab meat and vegetable to the shrimp paste and process for about
10 seconds, then add the soy sauce, mirin, sake, and sugar, and process
just until the ingredients are combined. Cover the mixture and place in
the freezer for 5 minutes to chill.
In a deep, heavy pot, heat the oil to 425F degrees. Using 2 tablespoons,
shape the chilled mixture into compact ovals by transferring from one
spoon to another. Use a third tablespoon to place the shrimp ovals in the
hot oil. Cook for 4 to 5 minutes, or until golden brown. Remove the
dumplings with a slotted spoon, drain on paper towels, and keep warm in a
very low oven. Repeat with remaining dumplings.
Combine the powdered mustard with enough water to make a smooth dipping
sauce. Serve dumplings hot with dipping sauce.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Halibut With Blackberry Butter
Categories: Main dish, Fish
Yield: 6 servings
2 tb Minced Shallot
1 cl Garlic, minced
1/4 c Balsamic Vinegar
1 c Blackberries
1/4 c Fruity White Wine
2 tb Port
1 1/2 c Unsalted Butter, in pieces
4 c Water
1/2 Lemon, cut into wedges
1 1" piece ginger, sliced thin
1 sm Fir or Pine Twig, about 4"
6 6-8 oz. Halibut Fillets
1 sm Bunch Fresh Chives
Fresh Ground Black Pepper
To make blackberry butter: In a medium saucepan, place the shallot,
garlic, vinegar, and berries. Over high heat, reduce the liquid to about 1
tablespoon, being careful not to let it scorch. Add the white wine and
reduce again to about 1 tablespoon of liquid. Add the port and reduce for
2 minutes, or until the mixture is syrupy.
Lower the heat and gradually begin whisking in the butter, a few pieces at
a time. Before each few pieces are completely melted, add another few,
whisking as each batch of butter is added. The sauce must be kept warm but
not hot, or the butter will separate. Remove the blackberry butter from
the heat as the last piece of butter is incorporated.
Immediately strain the butter mixture into a small bowl. Season with salt.
Keep in warm place until ready to use.
Place the water, lemon, ginger, and fir twig in a large steamer with a
tight-fitting lid. Bring the water to a boil with the lid on. Place
fillets on a steamer tray over the boiling water. Cover and steam for 10
minutes, or until halibut is opaque and firm to the touch.
Serve the fish immediately on warm plates surrounded by the blackberry
butter. Garnish with fresh chives and black pepper.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Wild Rice Cakes
Categories: Side dishes
Yield: 6 servings
3 Eggs, lightly beaten
2 tb Dijon Mustard
1/2 c All-Purpose Flour
1 ts Salt
1/2 ts Ground White Pepper
1 ts Ground Coriander
1 c Minced Green Onions
3 c Cooked, Chilled Wild Rice
2 tb Olive Oil
In a large bowl, whish the eggs, mustard, flour, salt, pepper, and
coriander together until smooth. Add the green onions and wild rice, and
stir until combined. The mixture should hold together when scooped; if
necessary, add a bit of water.
Heat a large skillet over medium heat and brush with olive oil. Cook a few
rounded spoonfuls of the wild rice mixture at a time until crisp and brown
on one side (3-5 minutes), then turn to brown the other side (2-3
minutes).
Keep warm in a very low oven while repeating with remaining mixture. Serve
warm.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Indian Fry Bread
Categories: Breads
Yield: 8 breads
2 c All-Purpose Flour
1 ts Salt
2 ts Baking Powder
1 1/4 c Water or Milk
Oil For Frying
Combine the flour, salt, and baking powder in a bowl, make a well in the
center, and add 1 cup of the liquid. Mix until it forms a soft dough; the
rest of the liquid may, little by little, if needed. Knead the dough on a
lightly floured board until smooth and firm. The dough will remain soft.
Cover and let sit 10 minutes.
Pinch off piece of dough about the size of an egg. Flatten each one evenly
to about 5 inches in diameter.
In a heavy skillet, heat 1 1/2 inch of oil to 350F degrees. Fry 2 or 3
pieces of dough at a time until golden brown, about 5-7 minutes, turning
them once. Drain on paper towels and keep warm in a very low oven. Repeat
until all remaining dough pieces are cooked. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Bing Cherry Fritters
Categories: Dressings, Fruits
Yield: 6 servings
2 c All-Purpose Flour
1 tb Baking Powder
1/2 ts Salt
2 tb Sugar
1 tb Cinnamon
1 1/3 c Milk
4 Eggs, separated
1 tb Vegetable Oil
1 tb Fresh Lemon Juice
2 c Bing Cherries, pitted
Oil For Frying
Sifted Powder Sugar
In a large bowl, sift together the flour, baking powder, salt, sugar, and
cinnamon. Add the milk, egg yolks, oil, and lemon juice and beat until
smooth.
In a large bowl, whip the egg whites until soft peaks form, then gently
fold them into the batter. Fold in the pitted cherries.
In a deep, heavy saucepan, heat 3 inches of oil to 375F degrees. Drop a
few tablespoonfuls of the batter into the hot oil and fry for 3-5 minutes,
or until golden brown. Drain on paper towels and keep warm in a very low
oven. Repeat until all the batter is cooked. Serve at once, topped with
powdered sugar.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Artichoke Sunflower
Categories: Appetizers
Yield: 12 servings
1 lg Artichoke
2 tb Vinegar
1 ts Vegetable Oil
1 Bay Leaf, crumbled
1 ts Salt
3 oz Cream Cheese, room temp.
1/4 ts Red Hot Pepper Sauce
1 cl Garlic
1/4 ts Salt
1 tb Milk
8 oz Cooked Baby Shrimp
Paprika
Put the artichoke in a saucepan and cover with water. Add the vinegar,
oil, bay leaf, and 1 teaspoon salt. Bring to a boil, cover and simmer
until a leaf pulls away easily and the base is tender, 30-45 minutes.
Drain and let cool. Remove all the leaves of the artichoke, keeping those
that have a good edible portion on the ends.
Mash the garlic with the 1/4 teaspoon salt. Mix together cream cheese, hot
pepper sauce, garlic-salt mixture, and milk to form a smooth paste. Spread
a small amount (about 1/2 teaspoon) on the base of each leaf and place a
small shrimp on top of the paste; sprinkle the shrimp with paprika.
Arrange the finished leaves on a round serving tray in concentric circles,
placing the largest leaves along the edge and the smallest in the center.
The center should be almost standing up so that they resemble the center
of a flower.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Cold Apple Soup
Categories: Soups, Fruits
Yield: 6 servings
4 Tart Apples, Peeled & 1/4'd
1 c Dry White Wine
2 Cinnamon Sticks
3 sl Fresh Ginger
5 tb Sugar
1 tb Apple Juice
1/4 c Sour Cream
1 c Beef Stock
1 c Heavy Cream
2 tb Lemon Juice
1/4 ts Salt
Place the quartered apples, wine, cinnamon sticks, ginger, and sugar in a
heavy saucepan. Over medium-high heat, bring to a boil. Cover, lower heat
to medium and simmer for 10 minutes. Let cool; discard the cinnamon sticks
and ginger.
Place the cooked apples and the liquid in which they were cooked into a
food processor or blender. Add the apple juice and sour cream; process
until smooth. With the machine running, add the beef stock, then the
cream, in a slow steady stream. Add the lemon juice and salt. Cover and
refrigerate until chilled thoroughly.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Marinated Trout
Categories: Main dish, Fish
Yield: 4 servings
4 Trout (1 lb. each)
1/2 c Vegetable Oil
1/4 c Fresh Lemon Juice
3 tb Fresh Lime Juice
1/2 c Dry White Wine
1 tb Minced Fresh Cilantro
1/2 ts Dried Hot Red Pepper Flakes
1/2 ts Dry Mustard
1 ts Freshly Ground Black Pepper
Wash the trout in cold water and drain on paper towels. Combine all the
remaining ingredients in a shallow non-aluminum dish.
Place the trout in the mixture and marinate at room temperature, turning
occasionally, for one hour.
Light a fire or preheat a broiler. Grill the trout over medium-hot coals,
for 7-10 minutes; baste with marinade, turn and grill an additional 5-7
minutes. Or, broil about 3 inches from the heat, for 7-10 minutes, basting
with marinade once, turn and broil and additional 5-7 minutes. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Mexican Rice
Categories: Side dishes, Rice
Yield: 6 servings
1/4 c Vegetable Oil
1 c Long-Grain White Rice
2 tb Diced Red Bell Pepper
1/4 c Finely Chopped Onion
1 tb Minced Fresh Parsley
1/3 c Tomato Paste
2 cl Garlic, mashed
2 1/2 c Cold Water
3/4 ts Salt
Heat the oil in a large, heavy saucepan over medium heat. Add the rice and
cook, stirring constantly, until the rice is golden, about 5 minutes. Add
the red pepper and onion and cook another 5 minutes, stirring. Reduce
heat; add the parsley, tomato paste, and garlic; stir well. Add the water
and salt, raise heat and bring to a boil. Cover tightly and reduce heat to
low; simmer for 20-30 minutes, or until the water is absorbed. Remove from
heat and let sit for 10 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Fried Ice Cream 1
Categories: Desserts
Yield: 6 servings
1 1/2 c Vanilla Ice Cream
4 ts Cinnamon
4 c Corn Flakes, crushed
1 1/2 c Heavy Cream
2 tb Sugar
Vegetable Oil For Frying
1/4 c Honey
Using an ice cream scoop, divide the ice cream into 6 balls about 2 inches
in diameter. Mix the cinnamon and 3 cups of the cornflakes and roll each
ball in the mixture, making sure it is completely coated. Place on a
freezer-proof plate or baking sheet, sprinkled with the remaining corn
flakes. Freeze until very hard, about 2-3 hours.
Refrigerate 6 serving bowls. In a medium bowl, beat the cream with the
sugar until whipped. Do not overbeat; set aside. fill a medium, heavy
saucepan with enough oil to cover an ice cream ball. Heat the oil over
medium-high heat to 440F. Drop the frozen balls one at a time in the hot
oil and cook for about 5 seconds, or until coating is crispy. Remove with
a slotted spoon and drain very briefly on a paper bowl. Immediately place
the fried ball in a chilled serving bowl. Repeat with the remaining balls.
Drizzle the ice cream with a little honey and top with whipped cream.
Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Cold Cucumber Soup
Categories: Soups
Yield: 6 servings
2 md Cucumbers
1 1/2 c Unflavored Yogurt
1/2 ts Salt
1/4 ts Dried Mint Flakes
1/8 ts White Pepper
Cut 6 thin slices from the cucumber; reserve. Cut remaining cucumber into
3/4-inch chunks. Place half the cucumber chunks and 1/4 cup of the yogurt
into a blender container. Cover and blend on high speed until smooth.
Add remaining cucumber, the salt, mint, and white pepper. Cover and blend
until smooth. Add remaining yogurt; cover and blend on low speed until
smooth. Cover and refrigerate at least 1 hour. Garnish each serving with
one reserved cucumber slice.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Sweet Potato Salad
Categories: Salads
Yield: 6 servings
4 md Sweet Potatoes
1/4 c Vegetable Oil
2 tb Lemon Juice
1/2 ts Salt
1/4 ts Pepper
1 md Green Pepper, chopped
1 sm Onion, chopped
1 Stalk Celery, chopped
Parsley
Heat enough salted water to cover potatoes to boiling. Add potatoes. Heat
to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes;
drain.
Cool potatoes; slip off skins. Cube potatoes; place in a glass or plastic
bowl. Mix oil, lemon juice, salt, and pepper; pour over potatoes. Cover
and refrigerate at least 4 hours. Stir in green pepper, onion, and celery.
Garnish with parsley.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Crunchy Almond Chicken
Categories: Main dish, Poultry
Yield: 6 servings
1 c Blanched Slivered Almonds
1 cl Garlic
1 Thin Slice Ginger Root
1 ts Salt
1 ts Paprika
1/4 ts Ground Cumin
1/4 ts Pepper
3 lb Broiler-Fryer Chicken, cut
1/3 c Margarine or Butter, melted
Place almonds, garlic, and ginger root in blender container; cover and
blend until finely ground. Mix almond mixture, salt, paprika, cumin, and
pepper. Dip chicken into margarine; roll in almond mixture.Place chicken,
skin sides up, in an ungreased oblong pan, 13X9X2 inches. Cook uncovered
in 375F degree oven until thickest pieces are done, 55 to 60 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Lemon And Celery Pilaf
Categories: Side dishes
Yield: 6 servings
1 sm Onion, chopped
1 cl Garlic, finely chopped
1/4 c Margarine or Butter
2 c Water
1 c Uncooked Regular Rice
2 Stalks Celery, sliced
2 ts Instant Chicken Bouillon
2 ts Finely Shredded Lemon Peel
1/2 ts Salt
1/4 ts Dry Mustard
1/8 ts Red Pepper Sauce
2 tb Snipped Parsley
Cook and stir onion and garlic in margarine in 3-quart saucepan until
onion is tender. Stir in remaining ingredients except parsley. Heat to
boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes
(do not lift cover or stir). Remove from heat. Stir in parsley lightly
with fork; cover and let steam 5 to 10 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Kyra's Craisy Oat Cookies
Categories: Cookies, Desserts
Yield: 30 cookies
1 1/2 c Quick Cooking Oats
3/4 c All-Purpose Flour
1/2 ts Ground Cinnamon
1/4 ts Ground Cloves
1/8 ts Salt
1/2 ts Baking Powder
1/2 c Margarine, at room temp.
1/2 c Packed Brown Sugar
1/2 c Granulated Sugar
1 Egg
1 1/4 ts Vanilla
1/2 c Craisins (Dried Cranberries)
Preheat the oven to 350F degrees. Lightly grease two cookie sheets. Stir
together the oats, flour, cinnamon, cloves, salt, and baking powder in a
large mixing bowl. Cream the margarine and both sugars in another large
mixing bowl until light and smooth. Beat in the egg and vanilla with a
whisk. Slowly mix in the oat mixture, then the dried cranberries.
Spoon the batter onto the cookie sheets with a teaspoon, spacing them
about 2 inches apart. Bake for 10 minutes, until golden brown. Cool on
wire racks.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Melon And Prawn Salad
Categories: Appetizers, Salads
Yield: 6 servings
3/4 c Mayonnaise
3/4 c Sour Cream
1/4 c Fresh Lime Juice
1/4 c Minced Mango Chutney
4 ts Curry Powder
2 md Cantaloupe
1 lg Honeydew Melon
1 lb Cooked Prawns, shelled
In a small bowl, combine the mayonnaise, sour cream, lime juice, chutney,
and curry. Chill.
Peel and seed the melons. Cut the melons into geometric shapes or slices.
Add the melon and prawns to the mayonnaise mixture and toss gently.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Herbed Popovers
Categories: Breads
Yield: 10 popovers
4 Eggs
1 1/2 c Milk
1 1/2 c All-Purpose Flour
1/2 ts Salt
1 tb Chopped Fresh Thyme
1 tb Chopped Fresh Parsley
1 tb Chopped Fresh Basil
4 tb Butter
Preheat oven to 400F degrees. In a food processor, process eggs, milk,
flour, salt, and herbs until smooth.
Place 1 teaspoon butter in each of 10 muffin pans, popover pans, or glass
custard cups about 2 1/2 inches in diameter, and place in preheated oven
for 1-2 minutes, or until the butter is melted. Fill each container half
full with batter and bake for about 30 minutes, or until popovers are
puffed and brown.
Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Peppered Flank Steak
Categories: Main dish, Meats
Yield: 6 servings
3 lb Flank Steak
1/4 c Cracked Black Pepper
1/4 c Chopped Garlic
6 Bay Leaves
1 tb Chopped Fresh Rosemary
3/4 c Pinot Noir Wine
2 tb Olive Oil
1 tb Red Wine Vinegar
1 c Beef Stock
1/4 c Cornstarch
1/4 c Water
Salt to taste
Pepper to taste
8 oz Mild Blue Cheese, crumbled
Rub the flank steak with the cracked pepper and garlic and place in a
nonaluminum container. Add the bay leaves, rosemary, wine, olive oil, and
vinegar. Cover and refrigerate for 24 hours, turning the meat 2-3 times
during this period.
Prepare a fire on the grill. Remove the meat from the refrigerator
30 minutes before grilling.
Remove the meat from the marinade and dry with a paper towel. Strain the
marinade into a medium nonaluminum saucepan, discarding the herbs and
spices, and boil over medium heat until it has reduced by half.
Add the beef stock to the simmering marinade mixture. Mix the cornstarch
with the water and whisk it into the simmering stock.
Reduce the heat to medium-low and allow the sauce to simmer and thicken
for 5-7 minutes.
Season the flank steak with salt and pepper and grill over medium-high heat
for 3 minutes on each side, then turn and cook 3 minutes again on each
side again, turning until a total cooking time of 20 minutes for medium.
Transfer the meat to a warmed platter and let sit in a warm place.
Remove the sauce from the heat and whisk in 1 1/2 cups of the blue cheese,
stirring until smooth. Add salt and pepper if necessary. Cut the steak
into 1/4 inch diagonal slices.
Serve topped with sauce and garnish with remaining blue cheese.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Spicy Sesame Snap Peas
Categories: Side dishes, Vegetables
Yield: 6 servings
1 tb Peanut Oil
3 Shallots, minced
3 cl Garlic, minced
2 tb Toasted Sesame Oil
1 1/2 lb Sugar Snap Peas
1 sm Dried Hot Red Chili Pepper
1/2 ts Salt
2 ts Toasted Sesame Seeds
In a large skillet, heat the peanut oil and cook the shallots and garlic
for about 3 minutes, or until translucent. Increase the heat to
medium-high and add the sesame oil. Add the snap peas and toss in pan for
2 minutes, or just until peas turn bright green and are heated through.
Sprinkle with red pepper, salt, and sesame seeds. Toss again and serve.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Baked Blueberry Clafouti
Categories: Desserts
Yield: 6 servings
4 Eggs
2 c Milk
1/2 c All-Purpose Flour
1 tb Ground Cinnamon
1 c Sifted Powdered Sugar
1/2 ts Salt
2 c Blueberries
2 tb Butter
Preheat oven to 375F degrees. Meanwhile in a large bowl, beat the eggs and
milk together, and gradually stir in the flour, cinnamon, 3/4 cup of the
powdered sugar, and the salt. Beat until smooth. Gently fold in the
blueberries.
Generously butter a large, heavy skillet or 12-inch fluted flank dish. Pour
in the batter and bake in the oven until golden brown and set, about 45
minutes. Let cool and sprinkle with remaining powdered sugar to serve.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Chilies Con Queso
Categories: Appetizers
Yield: 3 cups
1 sm Onion, finely chopped
2 tb Margarine or Butter
1 c Solid Pack Tomatoes
1 cn (4 oz) Chopped Green Chilies
1/2 ts Salt
1 ds Pepper
1/2 lb Monterey Jack Cheese
3/4 c Half-and-Half
Tortilla Chips
Cook and stir onion in margarine in 10-inch skillet until tender, about 5
minutes. Stir in tomatoes, chilies, salt, and pepper. Simmer uncovered 15
minutes.
Cut cheese into 1/2-inch cubes; stir into tomato mixture. Stir in
half-and-half when cheese begins to melt. Cover and stir until cheese is
melted; cook uncovered 10 minutes. Serve dip in a fondue pot or chafing
with tortilla chips.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Black Bean Soup
Categories: Soups
Yield: 4 servings
2 tb Vegetable Oil
1 md Onion, chopped
2 cl Garlic, chopped
1 ts Dried Oregano
1 ts Ground Cumin
1 cn (15 oz) Tomatoes
1/4 c Salsa
2 cn (16 oz) Black Beans, drained
1 cn (14 oz) Chicken Broth
1 Lime, quartered
Cilantro Sprigs
In a large saucepan, heat oil over medium-high heat. Add onion, garlic,
oregano, and cumin. Cook, stirring often, until onions begin to brown, 3
to 5 minutes. Drain the black beans but don't rinse them. Add tomatoes,
salsa, black beans, and chicken broth. Bring to a boil and cook, stirring,
5 minutes.
In 2 batches, puree soup in a blender or food processor. Return soup to
pan and cook over medium-low heat, stirring often, until heated through, 5
to 7 minutes. Serve with lime wedges and garnish with cilantro.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Crisp Fish Tacos
Categories: Main dish, Fish
Yield: 3 servings
8 oz Boneless White Fish Fillet
1 ts Flour
1 ts Cornmeal
1/2 ts Chili Powder
1/4 ts Salt
2 tb Olive Oil
1/4 c Mayonnaise
2 tb Thick and Chunky Salsa
1/2 c Finely Shredded Cabbage
6 Taco Shells
Lime Wedge
Check fish for bones. Cut fillet crossways into 4 equal pieces. In a small
bowl, combine flour, cornmeal, chili powder, and salt. Mix well. Dust fish
pieces with flour mixture.
In a medium nonstick skillet, heat oil over medium heat. Add fish and fry
1 minute on each side, or until lightly browned outside and white to
center. Drain on paper towels. Flake fish coarsely with a fork.
In a small bowl, mix mayonnaise and salsa. Divide shredded cabbage among 6
taco shells. Top equally with flaked fish and mayonnaise mixture. Serve at
once, with lime wedges.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Zucchini Pancakes
Categories: Side dishes, Vegetables
Yield: 8 servings
2 c Shredded Zucchini
1/2 c Flour
1 ts Baking Powder
1/2 ts Salt
2 Eggs, beaten with a fork
1 Serrano Pepper, minced
1 tb Vegetable Oil
1 tb Unsalted Butter
Place shredded zucchini in a medium bowl and cover with paper towels.
Press down to absorb some of the moisture. In another medium bowl, mix
flour, baking powder, and salt. Add eggs, serrano pepper, and shredded
zucchini to flour and mix well.
In a large nonstick skillet, heat oil and butter over medium-high heat.
For each pancake, spoon about 2 heaping tablespoons zucchini batter into
pan and spread to about 3 inches in diameter. Cook in batches 2 to 3
minutes on each side, or until lightly browned. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Pumpkin Flan
Categories: Desserts
Yield: 10 servings
3/4 c Sugar
1 cn Sweetened Condensed Milk
1 1/2 c Milk
1 c Solid-Pack Canned Pumpkin
6 Eggs
1/2 ts Salt
1 ts Ground Cinnamon
1/4 ts Ground Allspice
1/8 ts Grated Nutmeg
1/4 c Dark Rum
1 ts Vanilla
In a heavy medium skillet, cook sugar over medium heat, stirring
constantly, until it melts and becomes golden brown and syrupy. Using
potholders, pour syrup into a warmed 9-inch round cake pan and tilt pan
around to coat bottom and about 1 inch up sides with caramel.
Preheat oven to 325F degrees. Prepare hot water bath by placing a pan
large enough to hold flan baking dish on middle shelf of oven. Pour in
enough hot water to reach about one third way up outside of cake pan.
In a large bowl, combine all remaining ingredients. Beat with an electric
mixer on low speed about 1 minute until very smooth. Pour custard through
a wire strainer into reserved caramelized cake pan. Set pan in prepared
hot water bath in preheated oven.
Bake 30 to 40 minutes, or until custard is set and a thin knife comes out
clean when inserted into custard center. Let cool on a rack, then
refrigerate at least 6 hours, or overnight.
To serve, run a knife between flan and pan rim. Invert onto a serving plate
to unmold. Remove pan carefully, allowing syrup to run over top of flan.
Cut into wedges and serve.
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