Flan

flan (12 of 6)

Flan is one of my youngest son’s favorite desserts. He orders it whenever it is available and often requests it for his birthday. I haven’t made a flan is a long time, and promised him it would be my next post, so here it is.

Now that I’ve made it, I can’t believe I don’t do it more often. So easy and delicious. (I’ve made it dozens of times since I first posted this recipe and have used a loaf pan, as well as the round one. Both are equally as easy, but produce different looks).

Flan is a creamy custard that is bound by lots of whole eggs and can be silky smooth if baked just right. The trick is to bake it in a water bath until it is just set like jello, then take it out before the proteins in the eggs cook too tight and get rubbery. It is super simple, but takes knowing what to look for. You can watch me make it in my instagram video, so you’ll know the signs of a perfect flan.

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Caramel Apple Pumpkin Pie

Caramel Apple Pumpkin Pie Recipe | ZoeBakes | Photo by Zoë François

This caramel apple pumpkin pie is a twofer for those of us who love both apple and pumpkin pies. Both great flavors layered together in a flaky, rich crust. I used apples that kept their shape when I caramelized them, so they would add a bit of texture to the pie. Go with Granny Smith and Braeburn or a local apple that you know stays firm when cooked. These days all grocery stores have sugar pumpkins stacked up in the produce aisle, so you can roast your own. It is seriously easy and the taste is heavenly. Having said that, you can also use your favorite canned pumpkin puree.

I am about to give up some of my chef cred with this next statement, but I did a blind taste test of canned pumpkin and I was very surprised by my taste buds. Out of 5 different brands, the hands down winner was Libby’s. They are not paying me to say that, nor did they send me any product. Not only did Libby’s have the sweetest, most “pumpkin” tasting canned pumpkin, but when I looked at them all side by side, it was the most gorgeous color. It claims not to have any color added, in fact, it’s just 100% pumpkin, just like the organic versions. I won’t mention the other brands to avoid, but some were dull, yellow, tasted more like water and had a grainy texture, not good. 

Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.

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Burnt Sugar Soufflé with Chocolate Sauce

souffle | ZoeBakes (6 of 6)

This is such an elegant dessert, that is quite easy to make, but takes some timing to get it into the oven and puffed properly. Once you take it from the oven it will slowly start to deflate, so get it to the table as soon as possible. If it is properly made it will not collapse until you cut into it. The soufflé is rich in flavor and super light in texture. Enjoy! Read More

Banoffee Pie Topped with Toasted Meringue from The Farmette Cookbook

Banoffee Pie | ZoeBakes (3 of 7)

There are many beautiful cookbooks coming out of this rich world of food blogging, but The Farmette Cookbook is special. It isn’t at all surprising considering Imen is one of those people who lives a life full of passion, creativity and grace. It isn’t luck exactly, it is a fierce curiosity about food and farming and Ireland and photography and being a mom and a friend and a student of life. She has created a magical life in Ireland, which is nothing short of a real life fairytale. Her book speaks to all those things and is absolutely gorgeous.

Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.

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Chocolate Caramel Matzo for Passover

This year I added a little extra flavor power to classic chocolate caramel matzo. I made a triple batch to make sure I could send gift bags home after the seder. All the toppings were a hit, but the toasted sesame seeds with the milk or dark chocolate is my new favorite.

Every Passover I make this chocolate caramel matzo recipe from Marcy Goldman’s classic book A Treasury of Jewish Holiday Baking. When I was growing up I loved matzo with butter or my mother’s matzo brei, but as a dessert, it never inspired me. Until my friend and co-author, Jeff introduced me to Marcy Goldman’s recipe she calls: “My Trademark, most requested, absolutely magnificent caramel matzoh crunch!” Despite the main ingredient being matzo, it satisfied my craving for a decadent dessert at Passover. The candy was met with rave reviews and is now part of our tradition along with the fruit pâtes. It really is magnificent and a bit addictive, which is why I save it for Passover! Read More

Coffee Caramel Tres Leches Cake

Coffee Caramel Tres Leches Recipe | ZoëBakes | Photo by Zoë François

This is a mashup of a classic Mexican cake and the Vietnamese ice coffee I am so addicted to. The connection is the sweetened condensed milk that is the foundation for both. Tres Leches (three milks) is a cake soaked with cream, evaporated milk and sweetened condensed milk. Vietnamese ice coffee is made with the strongest coffee on earth mixed with sweetened condensed milk and poured over ice.

I made a coffee caramel milk syrup to soak the cake with and then topped it with a coffee whipped cream. Tres Leches by nature can be a bit sweet, but the coffee cream toned down the sugar and added a slight bitterness, which I found to be perfection. My family ate half the coffee caramel Tres Leches cake while I was at pottery class and then polished it off for breakfast the next morning, which just happened to me Cinco de Mayo.

Slice of Coffee Caramel Tres Leches | ZoëBakes | Photo by Zoë François Read More