Posts Tagged Eggs

JELL-O Egg Jigglers

Here’s What You Need: 

Jell-O Egg Jigglers Egg Mold  OR  Jell-O Beans Mold
1-1/2 cups  boiling water (Do not add cold water.)
1 pkg. (6 oz.) JELL-O Gelatin, any flavor

Here’s How: 

SPRAY insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.

ADD boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)

REFRIGERATE 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.

Recipe adapted from Kraft Foods

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Leche Flan

Here’s What You Need: 

Flan
12 egg yolks
1 can condensed milk
1 can evaporated milk
1/2 teaspoon grated lime zest or pure vanilla extract

Caramel Syrup
1 cup white sugar
1/2 cup water

Here’s How: 

Caramel: 

In a small sauce pan combine water and sugar. Let it boil over medium high heat. Do not stir. When sugar starts to brown, about 5 minutes transfer the syrup into two 8″ baking pan, with tongs, tip pan back and forth to distribute caramelized sugar evenly in the pan. Set aside. Do the same to another 8″ baking pan. Set pans aside.

Flan: 

In a medium size mixing bowl, mix egg yolks, condensed milk, evaporated milk and grated lime zest. Mix well. Strain mixture equally into two caramel-lined pans.

Methods of cooking Leche Flan 

Steamer:  Cover the flan with aluminum foil and  steam for 40 – 50 minutes on medium heat.

Oven:  Preheat oven to 350F. Place pan in a larger, shallow baking pan and set it in the middle shelf of the oven. Cover the flan with aluminum foil.  Pour enough hot water in the bigger pan to come halfway up the sides of the custard pans. Bake for 1 hour or until toothpick inserted in the middle comes out clean. Let cool then chill before serving.

To unmold, run a knife around the sides, place serving plate on top of the flan and quickly turn the pan over onto the plate.Pour the caramel sauce over the flan.

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