LIMONCELLO
For the perfect summer pick-me-up, make Giada De Laurentiis' Limoncello, or lemon liqueur, at home with her recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories beverage
Time P4DT4h40m
Yield 7 cups
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
FLANCOCHO
This easy flancocho recipe is perfect for special occasions. This heavenly dessert is a cross between flan and bizcocho (cake) making the ultimate treat to satisfy your sweet tooth.
Provided by The Six Figure Dish
Time 10h20m
Number Of Ingredients 9
Steps:
- First, start by preheating the oven to 350 degrees F.
- In a stand mixer, mix the cream cheese until very creamy.
- Next, add the eggs one by one while continuing to mix.
- Pour in the vanilla extract, sweetened condensed milk and evaporated milk. Mix until completely combined.
- Generously grease a bundt pan.
- Pour the flan mixture into the bundt pan.
- Add hot water to a large baking pan big enough to fit the bundt pan into. Place the bundt pan in the center of the baking pan with at least 2 inches of water going up the sides of the bundt pan.
- Cover the flan with aluminum foil and bake at 350 degrees F for 30 minutes.
- Prepare the vanilla cake according to the instructions on the box.
- After 30 minutes, remove the flan from the oven and pour the vanilla cake batter over the flan.
- Place the flancocho back in the oven and bake uncovered for an additional 30 minutes or until a toothpick inserted into the cake comes out clean.
- Remove from the oven once finished and let the flancocho come to room temperature. This may take up to 1 hour.
- Cover the flancocho and refrigerate for 8 hours or overnight.
- Remove from the refrigerator and run a knife around the sides of the flancocho to loosen it from the pan.
- Place a large plate over the bundt pan. Turn the pan upside down and wait for the flancocho to slide onto the plate. It should come out very easily as long as you properly greased the bundt pan.
- Finally, top with Homemade Strawberry Topping Sauce or store bought if you prefer and enjoy.
Nutrition Facts : Calories 549 kcal, Carbohydrate 77 g, Protein 13 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 142 mg, Sodium 605 mg, Fiber 1 g, Sugar 55 g, UnsaturatedFat 7 g, ServingSize 1 serving
FLAN DE COCO (COCONUT FLAN)
A delicious, tropical coconut flan -- authentically Caribbean!
Provided by Esther
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 9h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
- Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
- Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 47.1 g, Cholesterol 114.1 mg, Fat 9 g, Fiber 0.3 g, Protein 8.3 g, SaturatedFat 5.1 g, Sodium 114.7 mg, Sugar 46.8 g
PINA COLADA FLAN
Tastes like an island -- but in a dessert. Has a better texture than most flans. Best flan all my friends, even ones who HATE flan texture, have ever tasted!
Provided by Leticia
Categories World Cuisine Recipes Latin American Caribbean
Time 3h40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
- In a bowl, whisk together eggs, cream of coconut, condensed milk, and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a kitchen towel in a large roasting pan, and set the baking dish on the towel. Place the roasting pan into the preheated oven, and carefully fill the roasting pan with water about halfway up the side of the flan dish.
- Bake until a knife inserted in the center of the flan comes out clean, about 1 hour.
- Remove roasting pan from oven, and allow the flan to cool sitting in its water bath, about 30 minutes. Refrigerate the flan until thoroughly cold, at least 2 hours. To unmold, run a knife all around the edge of the flan to loosen the sides. Place a serving platter on the dish, and quickly flip the pan over to remove the flan onto the platter. Spoon any liquid caramel from the baking dish over the flan, and allow the caramel sauce to pool around the flan. Sprinkle with shaved coconut, and refrigerate until serving.
Nutrition Facts : Calories 746.2 calories, Carbohydrate 117.3 g, Cholesterol 202.7 mg, Fat 28.2 g, Fiber 0.1 g, Protein 10.2 g, SaturatedFat 19.5 g, Sodium 188.9 mg, Sugar 116.9 g
FLANCOCHO DE LIMóN
¿Quieres saber como se ve el buen sabor? Prepara esta belleza de receta y comprueba que aunque parezca imposible... ¡sabe igual de bien a como se ve!
Provided by My Food and Family
Categories Casa
Time 3h20m
Yield 12 porciones
Number Of Ingredients 8
Steps:
- Forra con papel de aluminio un molde para pastel, redondo y de 9 pulgadas, dejando un excedente de papel por los lados del molde. Rocíalo con aceite en aerosol. Corta el bizcocho en rebanadas de 1/2 pulgada. Colócalas en la base y los lados del molde para formar una capa pareja, cortando las rebanadas cuando necesites rellenar espacios.
- Mezcla el agua hirviendo con la gelatina en polvo por 2 min. o hasta que esté completamente disuelta; viértela con cuidado en la licuadora. Agrega el queso crema, la leche y el azúcar. Licúa hasta que quede una mezcla homogénea. Incorpora la ralladura de limón. Vierte esta mezcla sobre el bizcocho en el molde.
- Refrigera el postre durante 3 horas o hasta que la gelatina esté firme. Levántalo del molde, utilizando los extremos del papel aluminio como asas. Completa con la cobertura.
Nutrition Facts : Calories 280, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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