SWEET AND SPICY GINGER DRESSING
This sweet, gingery dressing has the nutty flavor of sesame, a hint of garlic, and just a little bite.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 16
Number Of Ingredients 8
Steps:
- Whisk together the oil, vinegar, honey, sesame seeds, ginger, sesame oil, garlic, and red pepper flakes in a small bowl. Serve as salad dressing.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 6.6 g, Fat 15.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 2.3 g, Sodium 0.7 mg, Sugar 5.8 g
CLASSIC FLAN
Use a 13-inch round serving plate with a rim to accommodate the caramel. Martha made this recipe on "Martha Bakes" episode 711.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stove top. Place a 9-inch cake pan in a large roasting pan. Bring a large kettle or pot of water to a boil.
- Make the caramel: In a saucepan over medium-high heat, mix sugar and 3 tablespoons water, stirring to combine. Do not stir again. Cook, washing down the sides of the pan with a pastry brush dipped in water, or cover with a tight-fitting lid, to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Pour into cake pan, swirling to coat bottom evenly.
- Make the custard: In a small saucepan, heat milk with 1/2 cup sugar over medium just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
- Meanwhile, whisk together eggs, yolks, remaining 1/2 cup sugar, and salt in a large bowl. 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 through a fine sieve into a large measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
- Pour custard into cake pan. Place roasting pan in oven. Add enough boiling water to pan to come halfway up the sides of the pan. Bake until custard is just set (it should tremble slightly in center when shaken), about 50 minutes.
- Remove roasting pan from oven. Use tongs to carefully remove pan from hot-water bath and place on a wire rack for 30 minutes. Cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around the flan, and place a rimmed serving plate upside down over the top. Invert, and gently lift pan to remove. Serve immediately.
FLAN
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
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.
GINGER FLAN
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
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
Provided by Marian Burros
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 8
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
SWEET POTATO FLAN
Steps:
- Reheat oven to 350 degrees F. Bake potatoes until soft throughout, about 1 hour. Cool, then peel and cut into chunks. Puree in a food processor--do not over mix--and reserve. Reduce oven to 325 degrees F.
- Prepare caramel and sauce following the same method as for Creme Caramel (recipe follows). Line a 3-quart Pyrex loaf pan with caramel and set aside on a level surface. Chill sauce.
- Combine custard ingredients in a large bowl and whisk in the sweet potato puree to combine. Pour through a strainer into lined loaf pan.
- Place inside a larger roasting pan. Pour in boiling water until it rises halfway up the sides of the loaf pan. Bake about 1 hour and 50 minutes. The center should feel firm when pressed.
- Set aside to cool about 1 1/2 hours. Cover with plastic wrap touching top. Refrigerate overnight or as long as 4 days.
- Run a knife along inside edge 2 or 3 times to loosen. When you press center, sides should pull away. Cover with a platter and quickly invert. Drain excess caramel into a bowl and strain into reserved cold sauce. Serve slices of flan on dessert plates. Top with chilled caramel sauce.
COCONUT-GINGER FLAN
Make and share this Coconut-Ginger Flan recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350'F. Bring one quart of water to a boil.
- In a thin saute pan, cook the sugar over medium heat until it is amber-coloured and bubbly. (Do not stir while it is cooking, or you will get spun sugar and a big mess.) Watch the pan closely and lift the pan off the burner if the sugar is cooking quickly or unevenly. Shake the pan to distribute the melting sugar. When the sugar is completely caramelized, pour the hot mixture into the bottom of a 3-quart flan mold, Bundt pan, loaf pan or individual molds. Rotate the mold(s) in your hands, using potholders, so that the sugar syrup covers the entire bottom of the pan. Set aside. Please be careful, because the sugar is extremely hot, and it can burn your skin.
- In a medium mixing bowl, combine the milk, sweetened coconut milk, (or un- sweetened coconut milk and sweetened condensed milk) egg yolks, eggs, vanilla, and ginger and whisk well. Pour the batter over the caramelized sugar in the mold, making sure to evenly distribute the crystallized ginger. Top with the sliced almonds.
- Place the flan into another pan a bit larger. Add the hot water to the large pan around the flan mold, to come halfway up the sides. Cover with a lid or foil so that both pans are covered completely (bain-marie).
- Bake the flan for 1 hour or until a knife inserted in the middle comes out clean. Remove the flan from the water bath and chill it in the refrigerator for at least 3 hours. TO serve, loosen the sides with a knife and flip the flan mold over onto a platter. Garnish with flowers or fresh fruit and serve.
- Hint: It is better to make this a day ahead and chill it until it is as icy cold as possible, so that the flavors have time to blend.
Nutrition Facts : Calories 491, Fat 13.3, SaturatedFat 3.4, Cholesterol 264, Sodium 73.4, Carbohydrate 86.3, Fiber 1.4, Sugar 82.1, Protein 9.6
SWEET GINGER VINAIGRETTE
Categories Sauce Ginger Quick & Easy Salad Dressing Vinegar Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Heat oil in an 8-inch skillet over moderate heat until it shimmers and a single julienne of ginger dropped into it bubbles to surface immediately. Stir in remaining ginger julienne. Fry just until golden, 10 to 20 seconds, then carefully pour mixture into a sieve set over a heatproof bowl. Spread fried ginger on paper towels to drain (for salad topping) and cool oil.
- Press or squeeze enough grated ginger to extract 2 tablespoons juice using a fine sieve or cheesecloth.
- Whisk together ginger juice, vinegar, sugar, and peppercorn salt to taste until sugar is dissolved, then whisk in cooled ginger oil.
- Use fried ginger as a salad topping.
STEAMED FLAN WITH GINGER
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
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.
More about "sweet ginger flan recipes"
SIMPLE STRAWBERRY FLAN - SUGAR SALT MAGIC
From sugarsaltmagic.com
ISABEL EATS
From isabeleats.com
20 BEST GINGER DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
MOM'S CREAMY CARAMEL FLAN - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
11 GINGER-FLAVORED DESSERT RECIPES - THE SPRUCE EATS
From thespruceeats.com
FLAN RECIPES | ALLRECIPES
From allrecipes.com
TOP 10 RHUBARB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST SWEET GARLIC GINGER SAUCE RECIPES | YUMMLY
From yummly.com
GINGER FLAN - THE PERFECT PUREE OF NAPA VALLEY
From perfectpuree.com
Estimated Reading Time 50 secs
GINGER DESSERTS FOR THE PERFECT SPICY-SWEET TREAT
From bhg.com
RICE FLAN TART WITH CANDIED GINGER RECIPE
From bakerrecipes.com
APRICOT GINGER FLAN - THE GILDED FORK™
From gildedfork.com
RECIPES - SWEET GINGER BROWNE
From sweetgingerbrowne.com
SIMPLE RECIPE FOR FLAN — MY SWEET RECIPES
From mysweet.recipes
SWEET FLAN RECIPE | FLAN RECIPE, MEXICAN FOOD RECIPES, BAKING SWEETS
From pinterest.ca
DOUBLE-GINGER PUMPKIN FLANS RECIPE | MYRECIPES
From myrecipes.com
GINGERED PUMPKIN FLANS RECIPE | EATINGWELL
From eatingwell.com
SWEET GINGER FLAN - PLAIN.RECIPES
From plain.recipes
EASY ONE PAN SWEET GINGER GLAZED PORK TENDERLOIN - THE BUSY BAKER
From thebusybaker.ca
SIMPLE RECIPES 狼 STEAMED FLAN WITH GINGER RECIPE | EPICURIOUS
From recipes.lacestreetshoes.com
RECETA DE FLAN DE JENGIBRE | SHA MAGAZINE
From shawellnessclinic.com
GINGER SPICED FLAN | OFFICIAL COFFEE MATE® - GOODNES
From goodnes.com
SWEET FLAN RECIPE | FLAN RECIPE, MEXICAN FOOD RECIPES, DESSERTS
From pinterest.ca
CREAMIER RICOTTA CHEESE FLANS - THE FRAYED APRON
From thefrayedapron.com
SWEET FLAN OR EGG PUDDING RECIPE - FOOD NEWS
From foodnewsnews.com
COOKING FUSION DISH GINGER FLAN | PACIFIC RIM GOURMET
From impexco.org
20 FLAN RECIPES YOU SHOULD MAKE THIS WEEKEND - BRIT + CO
From brit.co
9 SPICY-SWEET RECIPES USING CRYSTALLIZED GINGER
From foodhow.com
SWEET GINGER STICKY CHICKEN THIGHS - FAMILYSTYLE FOOD
From familystylefood.com
GINGERBREAD FLAN | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
EASY GINGER CANDY RECIPE (CRYSTALIZED GINGER) | A SPICY PERSPECTIVE
From aspicyperspective.com
KETO GINGER FLAN RECIPE | @ATKINS
From atkins.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love