Steamed Flan With Ginger Recipes

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STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 2

Number Of Ingredients 9

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

Steps:

  • Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
  • Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
  • Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
  • Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

ARACELY'S FLAN



Aracely's Flan image

This is a very authentic and simple flan recipe that is steamed not baked. It has been passed down through 4 generations and is requested at every family gathering. It is to die for!

Provided by Sally Pusch

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 1h50m

Yield 10

Number Of Ingredients 5

10 egg yolks
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 tablespoons margarine
3 tablespoons brown sugar

Steps:

  • Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See Cook's Note.)
  • Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
  • To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 29.4 g, Cholesterol 228 mg, Fat 13.6 g, Protein 8.1 g, SaturatedFat 5.9 g, Sodium 132.2 mg, Sugar 28.8 g

QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS



Quick Steamed Flounder With Ginger-Garlic Mustard Greens image

This recipe, inspired by a Chinatown dinner, puts the bold tastes of sesame oil, ginger and soy sauce front and center. Here, a steamed piece of flounder sits on a bed of mustard greens, limp, tender and infused with garlic. The greens take the place of choy sum, a relative of bok cho, and give the dish a slightly mustardy flavor. It's a quick, healthy weeknight dinner packed with flavor. Try it tonight.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 8

1 tablespoon vegetable or peanut oil
1 teaspoon toasted sesame oil, more for drizzling
3 garlic cloves, minced
1 1-inch-thick slice peeled fresh ginger root, minced
2 small bunches mustard greens, cleaned, stemmed and torn into pieces
1 tablespoon soy sauce, more for drizzling
2 flounder fillets, 12 ounces each
Kosher salt and freshly ground black pepper

Steps:

  • Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.
  • Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.
  • Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1017 milligrams, Sugar 1 gram, TransFat 0 grams

FLAN



Flan image

Impress your friends and family by making this fabulous flan recipe for dessert courtesy of "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8

Number Of Ingredients 7

3/4 cup sugar
1/4 cup water
3 cups whole milk
3/4 cup sugar
4 large whole eggs, plus 3 large egg yolks
1/4 teaspoon coarse salt
1 teaspoon pure vanilla extract

Steps:

  • Prepare oven and ramekins: Heat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stovetop, and prepare an ice-water bath. Place eight 4-ounce ramekins in a large roasting pan. Bring a large kettle or pot of water to a boil.
  • Make caramel: In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Remove from heat, and immerse bottom of pan in ice-water bath for 3 seconds to stop cooking. Dry bottom of pan. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.
  • Make custard: In a small saucepan, heat milk with half the sugar (1/4 cup plus 2 tablespoons) over medium heat just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
  • Meanwhile, whisk egg yolks: In a large mixing bowl, whisk together the eggs, yolks, remaining sugar, and salt.
  • Temper eggs: Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture.
  • Strain: Strain through a fine sieve into a large liquid measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
  • Bake: Divide custard evenly among ramekins. Place pan in oven. Add enough boiling water to pan to come halfway up the sides of ramekins. Bake until custards are just set (they should tremble slightly in center when shaken), 35 to 42 minutes.
  • Chill and serve: Remove pan from oven. Use tongs to carefully remove ramekins from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around inside of ramekins, and place a rimmed serving plate upside down over top of each. Invert, and gently lift ramekin to remove. Serve immediately.

STEAMED FLAN WITH GINGER



Steamed Flan With Ginger image

Step away from the oven-this delicately creamy Vietnamese ginger flan is cooked on the stovetop in a steamer or a wok. It's a lovely dessert for any occasion.

Provided by Tung Nguyen

Yield Serves 6-8

Number Of Ingredients 4

1⁄4 cup (50 g) sugar
1⁄2 oz. (15 g) julienned ginger (from a piece about 3⁄4 inch long)
6 large or 5 extra-large eggs
One 14-oz. can sweetened condensed milk (save the can to measure water)

Steps:

  • In the stove-proof baking pan, combine the sugar, ginger, and ⅓ cup (80 ml) of water, and stir until the sugar is dissolved. Bring the mixture to a roiling boil over high heat, then lower the heat and simmer, constantly and very carefully stirring the mixture or swirling the pan. (Use an oven mitt or tongs to hold the side of the pan and swirl slowly.)
  • After about 5 minutes, the mixture will foam, then turn a mahogany brown and begin to thicken. Keep gently stirring or swirling just until the mixture is deep brown, thick, and gooey, 2 to 3 minutes more, being careful not to burn the caramel. Remove from the heat immediately and let cool slightly, making sure the ginger is evenly scattered across the bottom of the pan.
  • In a large bowl, whisk the eggs until uniformly yellow, with no whites visible. Continue whisking while slowly adding the condensed milk. When the mixture is thoroughly combined, repeat with 2½ cans of water (measuring the water in the can will help dislodge any milk stuck to the sides), then set the custard aside.
  • If using a steamer, add enough water so that it almost reaches the rack. If using a wok or pot, put the cup or trivet in the bottom and add enough water so it almost reaches the top of the cup or trivet. Carefully put the pan with the caramel on the steamer rack or on top of the cup or trivet. Slowly pour the condensed milk mixture over the caramel, then cover the steamer or wok. Bring the water to a boil over high heat.
  • When the water comes to a boil (look for steam coming out from under the lid or quickly lift the lid to check), lower the heat so the water simmers. Cook the flan until the edges are set and starting to bubble, and the middle is jiggly, 5 to 6 minutes. You can insert a chopstick or cake tester into the center of the flan to double- check its doneness; it should come out clean.
  • Carefully remove the pan from the steamer or wok and let it cool. Cover the pan and refrigerate for at least 4 hours, but preferably overnight. To serve, run a knife around the flan; firmly hold a round, rimmed platter or pie dish against the top of the pan; and flip the pan over to invert the flan onto the platter. Slice into wedges and serve with the caramel sauce spooned over the top.

FOIL-PACKET-STEAMED GINGER SESAME VEGETABLES



Foil-Packet-Steamed Ginger Sesame Vegetables image

Provided by Food Network Kitchen

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

5 cups broccoli florets (12 ounces)
1 cup shelled frozen edamame, thawed (6 ounces)
2 carrots, peeled and sliced 1/4-inch thick on an angle (1/2 cup)
2 tablespoons Lemon Ginger Oil, plus extra for serving, recipe follows
Kosher salt and freshly ground black pepper
1 teaspoon toasted sesame seeds
1 scallion, thinly sliced
1/3 cup olive oil
2 tablespoons toasted sesame oil
Three 2-inch-long strips lemon zest, removed with a vegetable peeler
2 cloves garlic, peeled and smashed
One 2-inch piece fresh ginger, peeled, cut into chunks and smashed with the back of a knife or meat mallet
Pinch crushed red pepper flakes, optional

Steps:

  • 1. Preheat the oven to 425 degrees F. Trim any broccoli florets that are larger than 2 1/2-inches in diameter so all the pieces are all 2 to 2 1/2 inches in size (so they cook at the same rate). Toss the broccoli, edamame and carrots with 2 tablespoons of the Lemon Ginger Oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
  • 2. Spread an 18-inch-long piece of heavy-duty aluminum foil on a cutting board or work surface and spread the vegetables in the middle. Pour 2 tablespoons water over the vegetables and then bring two of the sides of foil up and together and fold over twice to seal. Bring the other two sides up and in, crimping to seal.
  • 3. Put the foil packet on a rimmed baking sheet and bake 25 minutes. Carefully open the foil packet, as it will be very steamy, and toss the vegetables with any of the accumulated juices and oil in the bottom of the foil packet. The vegetables should be crisp tender with a few pieces a little more cooked, but if any vegetables seem raw, reseal the package and bake an additional 5 minutes.
  • 4. Spoon the steamed vegetables and juices into a serving bowl. Sprinkle with the sesame seeds and sliced scallion. Drizzle with an extra tablespoon of the lemon ginger oil if desired.
  • Combine both of the oils, the lemon zest, garlic, ginger and red pepper flakes, if using, in a medium pot. Heat the mixture over medium-low heat until small bubbles form around the edges and the oil becomes fragrant, about 10 minutes.
  • Remove from the heat, cool completely and then strain, pressing on the solids to release all the flavored oil. You will not need all the oil for this recipe. Store the extra oil in a small jar or resealable plastic container in the refrigerator and use within one week. Before using, let stand at room temperature for at least 5 minutes.

GINGER FLAN



Ginger Flan image

Make and share this Ginger Flan recipe from Food.com.

Provided by CountryLady

Categories     Pie

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/2 cups gingersnap crumbs (12 - 14 cookies)
1/3 cup butter, melted
1/4 cup sugar
1 (500 g) container mascarpone cheese
1/2 cup ginger marmalade
1 teaspoon ground ginger
2 mangoes or 2 cups raspberries (or you choose)
1 tablespoon diced candied ginger (optional)

Steps:

  • Mix crust ingredients together& press into a 9 inch flan ring with removeable base (or a pie dish).
  • Bake for 10 minutes, then cool completely.
  • Blend filling ingredients well& spoon into cold crust.
  • Chill for at least 2 hours.
  • Just before serving, peel& slice mangoes or wash raspberries (if using fresh).
  • Top the flan with your fruit of choice& garnish with candied ginger, if desired.

Nutrition Facts : Calories 303.3, Fat 12, SaturatedFat 5.9, Cholesterol 20.3, Sodium 333.6, Carbohydrate 47.9, Fiber 1.9, Sugar 22.4, Protein 2.8

SWEET GINGER FLAN



Sweet Ginger Flan image

Provided by Marian Burros

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 8

2 cups sugar
Juice from 1 medium-size lime
2 tablespoons water
1 quart whole milk
1 tablespoon coarsely chopped fresh ginger
1/2 vanilla bean, split
9 eggs
3 large ripe papayas, sliced

Steps:

  • Preheat oven to 325 degrees.
  • Combine 1/2 cup sugar with lime juice and water. Bring to a boil and cook over medium-high heat until mixture has a deep caramel color. Keep scraping down sides of pan and watch carefully because the sugar will burn easily. Immediately pour into an 8-cup souffle mold and set aside.
  • Warm the milk and add the ginger and vanilla. Bring to a simmer and cook for 5 minutes. Remove from heat and strain out ginger and vanilla bean.
  • Whisk together the remaining 1 1/2 cups sugar and the eggs. Beat in the milk and mix well.
  • Pour the flan into the mold and place in a shallow pan filled with warm water. Bake for 1 hour, 10 minutes to 1 hour, 30 minutes, until custard is set. Remove from oven and cool. Refrigerate when cooled and let set about 3 hours.
  • Unmold on serving plate; the caramel will have turned to liquid and become a light sauce. Arrange the papaya slices in the sauce and serve.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 6 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 97 milligrams, Sugar 53 grams, TransFat 0 grams

GINGER AND LEMON STEAMED VEGETABLES



Ginger and Lemon Steamed Vegetables image

This is from Everyday with RR. I'm always looking for new ways with veggies and this looks yummy. Sounds like it will be very pretty too.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 inches ginger, sliced
1 cup snap peas
1 small zucchini, sliced
1 carrot, thinly sliced
1/2 red bell pepper, sliced
4 white mushrooms, thinly sliced
1 lemon, juice and zest of
1/2 teaspoon coarse salt
1 teaspoon sesame seeds
2 teaspoons flat leaf parsley, chopped
1/8 teaspoon crushed red pepper flakes
1 tablespoon olive oil

Steps:

  • Lay the ginger evenly over the bottom of a steamer basket. Top with layers of the snap peas, zucchini, carrot, bell pepper and mushrooms. Sprinkle with the lemon zest.
  • Place the salt, sesame seeds, parsley and red pepper flakes in a resealable plastic bag and lightly smash the seasonings with the back of a knife until coarse; set aside.
  • Fill the steamer base with about 2 inches of cold water and add the lemon juice. Bring to a simmer, place the steamer basket on top and cover. Steam the vegetables until fork-tender; about 4 minutes.
  • Transfer the steamed vegetables to a serving platter, sprinkle with the seasoned salt and drizzle with olive oil.

Nutrition Facts : Calories 64.7, Fat 4, SaturatedFat 0.6, Sodium 307.6, Carbohydrate 7.1, Fiber 2.3, Sugar 2.8, Protein 1.9

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