Category: Sweet bits

Once I was strapped and tasked with producing a dessert. This was my answer: a minimalist flan or caramel custard.  This needs only three ingredients and a heat proof dish (if you d not have a fancy mould accessible) and can be steamed or baked in a bain marie.  And the taste is exquisite!

It is possible to use agar agar powder or blocks instead of the eggs. But the texture is a little different– ever so lightly al dente.  On the other hand,  the eggs give a smooth creamy texture. It is a matter of personal preference as to what to use.

Special tools:

Heat proof  mould

Ingredients

• 2 cups (1/2 liter) whole milk
• 5 tbsp sugar (more or less to taste)
• 3 eggs, at room temperature
• 2-3 tbsp sugar for the caramel

Method

Dissolve the sugar in warm milk.  Gradually add little milk at a time to the eggs. When well mixed (but not beaten; since you dont want to include air that could form bubbles), gradually and mix in the rest of the milk.

Spread the sugar at the bottom of the heatproof dish. Turn on the stove and carefully melt/caramelize the sugar till it is brown, but not burnt. Evenly spread the sugar at the bottom using a pair of tongs. Pour the milk-egg mixture. In a large pan bring about 2 cups water to a simmer. Place the flan dish in the water bath and steam for 45 minutes.

Let Let cool for 2-3 hours, if not overnight, before unmoulding. To unmould the flan, run a knife along the sides of the dish and dip in the bottom of the pan in warm water. Place a large plate on top and turn it over so that the flan gently flops down with the caramel on top.

Notes, hints, tips:

1. If you use agar agar instead of eggs, please follow the instructions on the packet.
2. Instead of steaming, you could bake in a bain marie, at 325F  for 45 -60 minutes or until the flan is done.
3. If you make the flan in single portion moulds, you will have to pour the caramel into individual moulds. It also will cook faster than the single mould.

Perhaps the perfect time to bring this recipe out of the closet, while everybody is talking about Tom Brady’s avocado ice cream. This is may absolute favorite recipe: very easy to make and the final product is irresistible: is it dessert or breakfast (summer) or an evening snack ? It can masquerade as any, without an iota of guilt.

I call this a kulfi since I am using reduced milk in the recipe.  Though, I do put it through the ice cream machine for some minimal airing, which is not a kulfi technique. Without the little airing,  the texture is more amenable to a granita, again perfectly acceptable.

Special tools:

Ice cream maker; food processor

Ingredients

• pulp of 2 Hass avocados
• juice of 2 limes
• 10 oz fat-free  condensed milk
• a pinch salt
• garnish:  1 tbsp charoli nuts (or pistachios, shelled and coarsley crushed)

Method

Put all the ingredients except the garnish in a food processor.  Pulse for 30 secs or so till the mix is smooth.

Follow the manufacturer’s instructions of your ice cream maker.  It takes 12-15 minutes to be set. In the last 2 minutes add the garnish nuts.  Pour into freezing container and leave in the freezer overnight.

Leave it at room temperature for at least 10 mins before digging in.

Notes, hints, tips:

1. You can replace condensed milk with  evaporated milk and add sugar to your taste. Dissolve the sugar in warm milk and cool before adding to the mix. The use of canned condensed or evaporated milk makes this effortless.
2. The lime juice in the recipe keeps the avocado from turning black and also gives a much-needed lift to the kulfi mix.
3. The nuts give a nice texture contrast.
4. Plan ahead for this one; since most ice cream makers require the bowl to be left in the freezer for 6-8 hrs.

I have this insatiable desire to understand cultures through their food: their tools & techniques, their spices & herbs, their feasts & celebrations.

I like to bring this experience to my atelier, to appreciate and to adapt to my taste and current health trends.

This exploration is my meditation, is also my ambrosia.