Caramel corn ice cream? Yes! Sweet summer corn is puréed, strained, and cooked down into a sweet pudding before it is incorporated into the ice cream base. The caramel drizzle was an essential finishing touch.
This recipe was adapted from Food and Wine, contributed by Jesse Houston. The original recipe was “no churn” but I did churn it to expedite the freezing process.
After using a Vitamix to purée the corn and significantly increasing the cooking time, I had double the volume of corn pudding required for the ice cream. I’m planning to use it for another batch. 🙂 I may layer it with caramel or dulce de leche prior to freezing next time so that it will have a caramel swirl.
Yield: about 8 cups (2 quarts)
Posted in Good Sweets, Good Eats (Desserts), Ice Cream, Recipes
Tags: caramel, caramel corn, condensed milk, corn, dessert, dulce de leche, heavy cream, ice cream, no churn, summer, vanilla
After gobbling up a double batch of chips and guacamole followed by Sam Sifton’s Middle School Tacos, we ate this flan as our celebratory Cinco de Mayo dessert this year.
A while ago, my son read a book that mentioned flan and he really wanted to make it. We actually made it together at that time. 🙂 It really is quite simple to prepare, and he felt like he had achieved a great accomplishment when it came out well. He’s been asking to have it again ever since!
I think that it is particularly delicious served with strawberries. This recipe is a blend of multiple flan recipes- including one from my grandmother.
Yield: One 8-inch flan
- 1/2 cup granulated sugar
- 1/2 cup water
- 5 large eggs
- 1 14-ounce can sweetened condensed milk (low fat can be substituted)
- 1 12-ounce can evaporated milk
- 1 T pure vanilla extract
- pinch of coarse salt
- strawberries, for serving, optional
- Preheat the oven to 325 degrees, preferably on convection.
- Combine the sugar and water in a saucepan; bring to a simmer and stir until sugar is dissolved.
- Increase the heat to medium-high and cook, without stirring, occasionally swirling, until amber, about 5 to 7 minutes.
- Pour into a 1 1/2 to 2 qt (8-in) ceramic baking dish or 8-in cake pan, tilting to cover the bottom surface and halfway up the sides of the dish.
- Place the prepared dish on a dish towel or a silicone pot holder (to prevent it from shifting) inside a roasting pan. (I used an enameled cast iron lasagna pan.)
- Place the eggs, condensed milk, evaporated milk, vanilla, and salt in a Vitamix. Blend for 20 seconds. (Alternatively, mixture can be whisked in a bowl until combined.)
- Pour through a fine strainer into the prepared pan.
- Slide the oven rack out and place the roasting pan on the hot rack.
- Fill the outside of the pan with HOT water halfway up the sides of the flan dish.
- Bake for 60-70+ minutes, or until the center is wobbly.
- Remove from the oven; let cool to room temperature.
- Remove flan from the water bath. Cool and refrigerate for at least 4 hours, preferably overnight.
- Dip the bottom of the dish in warm water, then invert onto a rimmed platter. Serve.
One Year Ago: Cheesy Enchilada Skillet
Two Years Ago: Cinco de Mayo Chicken-Chipotle Tacos
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in Baking, Good Sweets, Good Eats (Desserts), Holiday, Quick, Recipes
Tags: caramel, cinco de mayo, condensed milk, creme caramel, custard, dessert, evaporated milk, fast, flan, Mexican, quick, Spanish, vanilla, Vitamix
My Mother-In-Law is an amazing cook. As much as I enjoy baking, I had to take her up on an offer to bring a dessert for our Thanksgiving weekend feasts. After one bite of this beautiful torte, my son exclaimed that it was the best dessert he has eaten in his entire life. I knew that I had to share her recipe as a guest post of sorts. My son wanted the title to be “The Best Dessert the World Has Ever Known.” 🙂
Delicious and pretty! Here it is:
For the Cake Layer:
- 3 cups (390 g) all-purpose flour
- 2 1/2 sticks unsalted butter
- 3 large egg yolks
- 1 cup light cream
For the Caramel:
- 2 sticks unsalted butter
- 2 cans (14 oz each) sweetened condensed milk (Carnation or Borden’s Eagle Brand)
For the Pudding:
- 3 large egg yolks
- 2 T sauce flour (Wondra brand)
- 1 T granulated sugar
- 1 cup milk
- 1 cup light cream
- vanilla extract or 1 envelope of Dr. Oetker vanillin sugar
- 3 oz (1 package) serve and cook vanilla pudding (Jello brand)
For the Apricot Layer:
- 1 12-oz can Solo Apricot Cake and Pastry Filling
To Make the Cake Layer:
- Combine the flour, butter, egg yolks, and light cream until a dough is formed.
- Divide the dough into 7 equal balls; refrigerate overnight.
- Preheat the oven to 400 degrees.
- Line 9.5″ cake pans with parchment; coat with cooking oil spray.
- Roll out each ball of dough into a 9.5″ circle (to fit into the cake pan), trying to make rounds of equal thickness.
- Prick each round of dough with a fork, cover with aluminum foil (or parchment), and pie weights. Bake for 15 minutes.
- Remove the foil and weights and continue baking for 4 to 5 minutes, or until lightly brown. (You may have to use a shield to prevent the edges from over browning.)
- Repeat these steps and bake the remaining rounds.
- Use 6 rounds for the torte. Crumble one round for decorating.
To Make the Caramel:
- Place the cans of sweetened condensed milk in a large saucepan and cover with water. Bring water to a simmer and cook for 1 1/2 hours- making sure that the cans are covered with water at all times. Cool completely. (This step can be done in advance.)
- Cream the butter until fluffy.
- Add 1 1/3 to 1 1/2 cans of caramel (to taste) and mix to incorporate well.
To Make the Pudding:
- Beat 3 egg yolks with granulated sugar and vanilla until lemon-yellow.
- Mix in flour.
- Combine the milk and light cream.
- Add one cup of the milk-cream mixture to the egg-flour-vanilla mixture. Mix well.
- Transfer the mixture to a saucepan; add the remaining milk-cream mixture. Add the vanilla pudding mix.
- Mix well and heat on medium until the mixture comes to a boil. Cover with plastic wrap and cool completely in the refrigerator. (The pudding must be cold!)
To Complete the Filling:
- Fold the Caramel into the Pudding until a uniform mixture is achieved.
To Make the Apricot Layer:
- Using a small blender, immersion blender, or food processor, blend the apricot filling to make a uniform mass.
To Complete the Torte:
- Spread the first cake round with a thin coat of apricot filling and then spread the Caramel/Pudding on top.
- Top with the second round of cake; top with the Caramel/Pudding filling layer only.
- Continue the process, spreading the apricot filling on every other round.
- Cover the top and sides of the cake with the remaining Caramel/Pudding filling.
- Crush the 7th round of cake and decorate the sides of the cake to hide any imperfections.
- Refrigerate until ready to serve.
One Year Ago:
Two Years Ago:
Three Years Ago:
Posted in Baking, Cake, Good Sweets, Good Eats (Desserts), Holiday, Recipes, Thanksgiving
Tags: cake, caramel, caramel sauce, Christmas, dessert, Napoleon, Thanksgiving, torte, vanilla, vanilla pudding