Page 56 - Harnett Life Winter 2022
P. 56

Daddy’s Birthday Flan                        1/2  teaspoon vanilla extract
                                       Recipe courtesy of chef Ninamarie Bojekian     3/4  cup buttermilk
                                       Mendoza                                       3  tablespoons rainbow
                                       Servings: 10-12                                    sprinkles (optional)
                                       Caramel Sauce:
                                          1  cup granulated sugar                 Flan:
                                         1/4  cup water                              4  large eggs
                                                                                     1  can (14 ounces)
                                       Cake:                                              sweetened condensed
                                         1 1/2  cups all-purpose flour                    milk
                                          1  teaspoon baking                         1  can (12 ounces)
                                              powder                                      evaporated milk
                                         1/4  teaspoon baking soda                   1  tablespoon vanilla
                                         1/4  teaspoon salt                               extract
                                         3/4  cup unsalted butter, at                    ground cinnamon,
                                              room temperature                            to taste
                                         3/4  cup granulated sugar
                                          2  large eggs




































      In saucepan, heat granulated sugar and water over medium-  To make flan: In blender on high speed, blend eggs, sweetened
      low heat until melted.                                     condensed milk, evaporated milk and vanilla until well
                                                                 combined.
      Preheat oven to 350 F.  Grease and flour 9-inch Bundt pan.
      Set aside.                                                 Gently pour through strainer and onto prepared cake batter.
                                                                 Sprinkle cinnamon on top.
      When sugar liquifies and turns golden brown, remove from
      heat and use silicone spatula or whisk to stir. While stirring,   Place pan in water bath by putting it in larger baking dish,
      quickly pour into prepared Bundt pan.                      roasting pan, hotel pan or similar. Pour hot water halfway up
      To make cake: In large bowl, sift flour, baking powder,    sides to create water bath.
      baking soda and salt. Set aside.                           Bake approximately 1 hour. Cake should be golden brown and
      In another bowl, use hand mixer on medium speed to beat    jiggle when shaken when done.
      butter and sugar, about 3 minutes, until fluffy. Add eggs and   Remove cake from water bath and cool on rack 10 minutes.
      vanilla. Beat well.
                                                                 Run knife or spatula carefully around edges to separate.
      On low speed, gradually beat in flour mixture and buttermilk   Place plate on top of cake and, while holding it, flip over
      until combined.  Fold in rainbow sprinkles, if desired.    carefully and quickly.
      Pour batter into pans over caramel sauce.                  Refrigerate at least 1 hour or overnight before serving.
 Page 55  Page 56                                                                              Harnett Life ~ Winter 2022
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