Cooking with Peachy

Posts Tagged ‘eggs’

GOOD FOR 16 PERSONS.

INGREDIENTS:

• CONDENSED MILK – 1 CAN
• EGG YOLK – 10 PCs.
• FRESH MILK – ½ of CONDENSE MILK CAN
• LEMON ZEST
• SUGAR – 2 ½ tbsp.

PROCEDURE:

Combine all the ingredients, but the sugar, in a medium size mixing bowl and whisk until creamy.

Sprinkle the sugar all over the layer where you will cook the leche flan and pass over a very low fire until the sugars melts and starts to appear slightly brown. Leave the caramel cool down then pour in the cream of eggs and steam for 45 minutes.

After cooking, leave the leche flan cool down for 15min then place in the refrigerator

Serve chilled.

Tip: sugar is easy to burn, pay attention during the preparation of the caramel to avoid it to get bitter

GOOD FOR 4 PERSONS.

INGREDIENTS:

• PANNA – 200 ml
• CANNED PEACHES – 4 PCs.
• SUGAR POWDER – 2 tbsp.
• SWEET COCOA POWDER – A pinch

PROCEDURE:

Place your mixing bowl in the freezer for 5 minutes.

Once very cold, mix in panna and sugar powder and whisk until foamy.

Note: stop whisking once firm, longer whisking time will change your panna into cooking butter

In a serving plate, spoon in some of the cream in circular shape, place the half slice of peach in the middle, sprinkle some cocoa powder and serve.

GOOD FOR 3 PERSONS.

INGREDIENTS:

• HARD BOILED EGGS – 3 PCs.
• PLAIN YOGURT / WHITE YOGURT – 3 tbsp.
• MINCED CARROTS – 1 tbsp.
• PARMESAN CHEESE – 1 tbsp.
• PICKLES – 1 tsp.
• PAPRIKA – for garnishing

PROCEDURE:

Bring to boil the eggs for 12 to 15 minutes, once cooked, place under the cold tap water, peel, cut in a half and scoop out the egg yolks.

In a small bowl, spoon in the yogurt, add carrots, cheese, pickles and the egg yolks. Mix well until creamy. Fill or stuff the eggs using a teaspoon or any preferred tool. Top with some paprika powder, refrigrate for half of an hour and serve.