Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Amazing Creme Caramel

Try our version of flan, a Latin dessert. Citrus peel and cinnamon are steeped with the milk to add a unique flavor.

3.0 by 3 people
4,139 views
Rate me!
  • Makes: 6 servings
  • Chill: 2 hrs to 24 hrs
  • Bake: 35 mins 325°F for custard cups

Amazing Creme Caramel

Ingredients

Directions

  1. In a heavy medium skillet, cook the 1/3 cup sugar over medium-high heat until the sugar begins to melt, shaking skillet occasionally. Dont stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar melts and is golden brown, stirring as needed with a wooden spoon.
  2. Remove skillet from heat and immediately divide the caramelized sugar among six 6-ounce custard cups, or pour caramelized sugar into a 9-inch flan pan or a 9x1-1/2-inch round baking pan. Working quickly, rotate cups or pan so sugar coats the bottom as evenly as possible. Cool the caramelized sugar.
  3. Remove the peel from the oranges, lemons, or limes with a vegetable peeler. In a medium saucepan, heat the half-and-half, citrus peel, and cinnamon sticks over medium-low heat for 15 minutes or until tiny bubbles just form around the edge.
  4. Meanwhile, whisk the eggs and yolks in a medium bowl until mixed. Gradually whisk in the 2/3 cup sugar and set aside.
  5. Strain the half-and-half mixture; discard the citrus strips and cinnamon pieces. Slowly stir the hot half-and-half into the egg mixture. Stir in the vanilla. Place the prepared custard cups or the flan pan in a shallow roasting pan on an oven rack. Pour egg mixture into the custard cups or pan. Pour hot tap water into the roasting pan around the cups or pan to a depth of about 1/2 inch.
  6. Bake dessert in a 325 degree F oven about 35 minutes for custard cups (45 minutes for flan pan) or until a knife inserted near center comes out clean. Cool 1 hour. Cover and chill for 2 to 24 hours.
  7. To serve, unmold the flan by loosening the edges with a knife. Slip the end of knife down the sides of cup or pan to let in air. Carefully invert a dessert plate over a custard cup (or serving platter over pan); turn dishes over together to release custard. Spoon any of the caramelized sugar that remains in cup or pan on top. Serve with Raspberry Sauce or Hot Chocolate Sauce. If you like, garnish with fresh raspberries and mint sprigs. Makes 6 servings.

From the Test Kitchen

Test Kitchen Tip:

To make chocolate sauce ahead, prepare sauce. Cover; chill up to 5 days. Reheat slowly in a heavy saucepan, or transfer to a microwave-safe bowl; cook on 100 percent power (high) 30 to 60 seconds; stir.

Raspberry Sauce

Ingredients

Directions

  1. In a food processor or blender, combine red raspberries or frozen and thawed red raspberries or strawberries or frozen and thawed unsweetened strawberries, and sugar. Cover and process or blend until mixture is smooth. Strain sauce and discard seeds. Cover and chill until serving time or up to 5 days. Makes about 1-1/2 cups.

Hot Chocolate Sauce

Ingredients

Directions

  1. In a heavy small saucepan, melt semisweet chocolate pieces, and butter over low heat, stirring constantly. Add sugar; gradually stir in evaporated milk. Bring mixture to boiling; reduce heat. Boil gently on low 8 minutes, stirring frequently. Remove pan from heat. Cool slightly. Makes bout 1-1/2 cups.

Nutrition Facts (Amazing Creme Caramel)

    Per serving:
  • 350 kcal cal.,
  • 19 g fat
  • 257 mg chol.,
  • 84 mg sodium,
  • 37 g carb.,
  • 0 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...