1028 chai chai flan Recipes

butter, thick slices of bread - sourdough or french bread both work great, egg, vanilla chai latte (we used bottled bolthouse farm ) but any premade chai latte will work; add a 1/2 tsp vanilla if not already vanilla flavored., cinnamon to taste

cake, betty crocker supermoist french vanilla cake mix, water, vegetable oil, eggs, instant chai tea latte mix (or 3 tbsp from larger container), white vanilla baking chips, betty crocker rich & creamy vanilla frosting, ground cinnamon , if desired

reduced-fat milk, chai tea bags, granulated sugar, ground cinnamon, self-rising flour, chilled butter, cut into small pieces, powdered sugar

chai tea (see notes ), sugar, chopped bittersweet chocolate, half-and-half, ground cinnamon, ground cardamom

chai tea bags, boiling water, chocolate milk, ice cubes, ground cinnamon, ground nutmeg

king arthur unbleached all-purpose flour, sugar, ground cinnamon, baking powder, baking soda, salt, ground allspice, ground cardamom, strong brewed chai tea, room temperature, egg, egg white, fat-free milk, vanilla extract, chopped walnuts, semisweet chocolate chips

flan, reduced-fat milk, egg, egg whites, lump crabmeat drained and shell removed ( about 4 oz), sliced green onions, salt, black pepper, soup, olive oil, chopped onion, garlic clove ( minced ), fat-free , less- sodium chicken broth, shelled green peas, divided ( about 2 1/2 lb unshelled green peas), salt, torn spinach, chopped tomato

all-purpose flour, baking powder, salt, unsalted butter, at room temperature, sugar, eggs, at room temperature, chai concentrate , such as oregon chai, powdered sugar, cinnamon, ginger, black pepper, chai concentrate , as needed, crystallized ginger

water, bittersweet chocolate pieces or 2 (1 oz) semisweet baking chocolate, brown sugar, butter, softened, eggs, vanilla, sour cream, flour, chai tea mix (instant latte type, or use the spice blend listed at the end of this recipe), baking soda, salt, powdered sugar, butter, softened, chai tea mix (instant latte type, or use the spice blend listed at the end of this recipe), vanilla, milk

bread ingredients, water, semi-sweet baking chocolate, brown sugar, butter, softened, eggs, vanilla, sour cream, all-purpose flour, instant chai tea latte mix, baking soda, salt, glaze ingredients, powdered sugar, butter, softened, instant chai tea latte mix, vanilla, heavy cream

whipping cream, whole milk, light brown sugar, egg yolks, granulated sugar, canned cooked pumpkin, chai tea concentrate or strong brewed chai tea, grated orange peel or meyer lemon peel, vanilla

semisweet chocolate, chopped, water, butter, softened, brown sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, chai tea latte mix, baking soda, salt, sour cream, sugar, butter, softened, chai tea latte mix, vanilla extract, milk

all-purpose flour, baking powder, salt, white sugar, lowfat cream cheese, eggs, mashed bananas, brewed chai tea

spiced chai mix, nonfat milk powder, sugar, unsweetened instant tea, vanilla powdered nondairy creamer (i use the french vanilla powder), ground ginger, ground cinnamon, ground cardamom, cream

boiling water, chai tea bags, all-purpose flour, baking soda, salt, ground cinnamon, style fat-free cream cheese, softened, butter, softened, granulated sugar, divided, light brown sugar, vegetable oil, fat-free buttermilk, egg whites, cream of tartar, powdered sugar

flan mix with caramel sauce (recommended: royal), milk, almond extract, cherry extract, frozen cherries, thawed

need a 3-oz souffle rounds or flan dishes for this recipe, unsalted butter plus 2 tablespoons, spanish onions, sliced into 1/4inch slices, freshly grated nutmeg, chopped fresh rosemary leaves, milk, eggs plus 5 yolks, grated fresh parmigiano-reggiano, salt and pepper to taste, recipe fonduta

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.