Flan! Need I say more?
Orange-Almond Flan
Joan Nathan
Ingredients
- 3 cups granulated sugar
- 8 large egg yolks
- 4 large eggs
- 1 tablespoon grated orange zest
- ¾ cup freshly squeezed orange juice
- ¾ cup whole blanched almonds, finely ground, or 1 cup finely ground almonds
- Preheat oven to 350 degrees. In a medium saucepan, combine 1 cup sugar with 1/4 cup water. Stir until completely dissolved. Place pan over medium heat, stirring constantly, until syrup begins to bubble. Stop stirring and allow pan to sit until syrup begins to turn golden at edges, brushing down any sugar crystals with a brush dipped in cold water. Occasionally rotate pan to mix syrup without stirring it, then replace over heat. Continue doing this until syrup is evenly golden brown. Pour caramel into an 8-inch round flan mold or cake pan, or 10 to 12 3-inch fluted molds, tilting to spread caramel evenly along bottom. Set aside.
- In a medium saucepan, mix together remaining 2 cups sugar with 1 cup water. Bring to a boil over medium heat, and boil for 4 minutes. Remove from heat and set aside to cool until lukewarm.
- Whisk together yolks and whole eggs until blended, then pour through a fine mesh strainer into a bowl. Add orange zest, orange juice and ground almonds. Whisk in sugar syrup. Pour into caramel-lined mold or molds, filling to just below rim. Cover mold or molds tightly with foil.
- Place mold or molds into a larger pan. Pour enough hot water into large pan to reach halfway up side of flan mold. Bake until a knife inserted halfway into flan comes out clean, 30 minutes to 1 hour, depending on type of pan and oven used.
- Allow flan to cool, then refrigerate until thoroughly chilled, at least 2 hours. Just before serving, warm base of pan by dipping it briefly in a pan of hot water. Invert onto a plate, and serve immediately.
A little dairy, but a lotta delicious.
Hazelnut-and-Chocolate Meringue Cake
Daniel Jasso
Ingredients
- 1 1/2 cups hazelnuts (7 ounces)
- 6 large egg whites, at room temperature
- Pinch of salt
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup mini chocolate chips (6 ounces)
- 6 ounces bittersweet chocolate, melted and cooled
- 3 cups heavy cream
- 1/4 cup confectioners' sugar
- Chocolate shavings, for garnish
Directions
- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other.
- Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove the skins. Chop the nuts. Lower the oven temperature to 225°.
- In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.
- Spread the meringue in the drawn circles and bake for 2 hours and 30 minutes, until crisp; rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely.
- In the bowl of the standing mixer, beat the cream with the confectioners' sugar until firm. Remove the meringues from the parchment paper. Spread the whipped cream on the layers and stack them. Refrigerate or freeze the cake overnight. Cut into wedges and serve at room temperature. Garnish with chocolate shavings before serving.
Ingredients
Truffle Pie
- 1/4 cup almond meal or very finely ground almonds
- 1/4 cup matzo cake meal
- 1/4 teaspoon salt
- 1 pound plus 1 ounce bittersweet chocolate (do not exceed 61% cacao), chopped
- 6 tablespoons (3/4 stick) plus 1 tablespoon unsalted pareve margarine
- 3 large eggs
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1 tablespoon finely grated orange peel
- Sliced almonds, lightly toasted
Strawberries
- 1 1/4 pounds strawberries, hulled, sliced
- 2 tablespoons sugar
- 1 teaspoon finely grated orange peel
Orange-Champagne Sabayon
Directions
Truffle Pie- Preheat oven to 350°F. Coat 9-inch glass pie dish with margarine. Whisk first 3 ingredients in small bowl. Combine 1 pound chocolate and 6 tablespoons margarine in large microwave-safe bowl. Microwave in 20- to 30-second intervals until smooth, stirring often. Set aside to cool.
- Beat eggs in large bowl 1 minute. Add sugar and vanilla. Beat until thick and pale yellow, 3 to 4 minutes. Beat in orange peel, then chocolate mixture. Reduce speed to low; beat in dry ingredients. Transfer batter to pie dish; place on rimmed baking sheet.
- Place baking sheet with pie in oven. Bake pie until cracked on top and tester inserted into center comes out with moist crumbs attached, 45 to 50 minutes. Cool to room temperature (center will fall).
- Combine 1 ounce chopped chocolate and 1 tablespoon margarine in microwave- safe bowl. Microwave in 15-second intervals until glaze is smooth, stirring often.
- Drizzle glaze over pie. Sprinkle with almonds. DO AHEAD Can be made 1 day ahead. Chill until cold. Tent with foil; chill.
- Toss berries, sugar, and orange peel in medium bowl to blend. Chill until ready to serve, up to 4 hours.
- Cut pie into wedges; place on plates. Serve with strawberries and sabayon.
Happy baking!
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